Boston Cream Poke Cake Recipe
Indulge in the classic flavors of Boston Cream Pie with this easy-to-make Poke Cake! This decadent dessert features a moist yellow cake infused with creamy vanilla pudding and topped with a rich chocolate frosting. It’s a simple yet impressive treat that’s perfect for any occasion.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow cake mix | 1 box |
| Vanilla instant pudding mix | 2 small boxes |
| Milk | 4 cups |
| Chocolate frosting | 1 container |
Instructions:
- Prepare the cake: Preheat oven to 350°F (175°C). Prepare yellow cake mix according to package directions. Bake in a greased 9×13 inch baking dish. Bake for the time specified on the box.
- Cool the cake: Let the cake cool completely in the pan.
- Make the pudding filling: In a mixing bowl, whisk together pudding mix and milk until smooth. Let the pudding sit for 5 minutes to thicken.
- Poke holes in the cake: Using the handle of a large spoon, poke holes all over the surface of the cooled cake.
- Pour the pudding: Pour the pudding mixture evenly over the cake, ensuring it seeps into the holes.
- Chill the cake: Refrigerate the cake for several hours to allow the pudding to set.
- Prepare the frosting: Microwave the chocolate frosting in 15-second intervals, stirring in between, until softened and pourable.
- Frost the cake: Pour the softened frosting over the chilled cake. Spread evenly to create a smooth layer.
- Serve: Serve immediately or chill further before serving.
Enjoy this simple and delicious Boston Cream Poke Cake!
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