Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare cake mix as directed on box, using a 13x9 pan. remove cake from oven and using the handle of a wooden spoon, immediately poke holes in the cake about 1 inch apart, making sure to go all the way down to cake bottom. combine pudding mix and sugar in a large bowl. gradually stir in the milk and beat on low speed for about 1 minute with an electric mixer (do not over beat). quickly, before pudding thickens, pour about half of the thin pudding mix evenly over the warm cake and into the holes. allow the remaining pudding to thicken slightly, and then use it to frost the cake. chill for at least 1 hour before serving, and keep stored in the refrigerator.

Target recipe: preheat oven to 350 degrees. combine brown sugar and 1 tablespoon flour in a bowl, mix and set aside. combine 1 1/4 cups flour with the granulated sugar, pecans, baking powder and salt in a bowl, make well in the center. combine milk, margarine, and vanilla and add to flour mixture, stir until moist. spread batter into an 8 inch square baking pan, sprinkle top with brown sugar mixture. pour boiling water over batter, do not stir. bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when lightly touched in center. serve warm with whipped cream topping. garnish with pecans if desired. i made this cake this past weekend, it is not too heavy as i got it from cooking light magazine.