Boston Cream Poke Cake
Boston Creme Poke Cake is so decadent and full of flavor. Make this easy cake in minutes with only a few ingredients. The chocolate and creamy pudding mixture make this cake so amazing.
Servings: 12
Calories: 454kcal
Cost: $7.84, $0.65 per serving.
Ingredients
- 1 box yellow cake mix
- ingredients needed to make cake; eggs oil and water
- 2 3.4 oz boxes instant vanilla or French vanilla pudding
- 4 cups milk
- 1 tub chocolate frosting
Instructions
- Prepare 1 box yellow cake mix according to the package directions, using the eggs, vegetable oil, and water called for on the box.
- Pour the batter into a well-greased 9x13-inch baking pan and bake according to the package directions.
- Remove the cake from the oven and, while it is still warm, use the handle of a wooden spoon to poke holes about 1 inch apart all over the cake, making sure the holes reach the bottom.
- In a large mixing bowl, whisk together 2 boxes (3.4 ounces each) instant vanilla or French vanilla pudding mix with 4 cups milk for about 1 minute, or until most of the lumps are gone.
- Immediately pour the pudding evenly over the warm cake, directing as much pudding as possible into the holes.
- Use the back of a spoon or an offset spatula to gently spread the pudding and press it into the holes.
- Refrigerate the cake for about 2 hours, or until the pudding is set and the cake is completely cooled.
- Remove the lid and foil from 1 tub chocolate frosting and microwave it for 10 to 15 seconds until pourable but not hot. Stir until smooth.
- Pour the frosting over the chilled pudding layer and spread it evenly from the center to the edges.
- Let the cake sit at room temperature for a few minutes, then refrigerate until the frosting is fully set before slicing and serving.
Nutrition
Calories: 454kcal | Carbohydrates: 65g | Protein: 4g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 8mg | Sodium: 484mg | Potassium: 163mg | Fiber: 1g | Sugar: 45g | Vitamin A: 132IU | Calcium: 184mg | Iron: 1mg
