From-scratch Boston Cream Poke Cake
Boston Cream Poke Cake Is so simple to whip up in a snap. Featuring chocolate, cake, and pudding frosting, this cake is a speedy and straightforward spin on a traditional Boston Cream Pie or donut!
Boston Cream Poke Cake
Like it sounds, a poke cake is a cake that is baked, poked with holes, and filled with other liquid ingredients for a flavorful and tender cake.
Ingredients:
- Box of yellow cake mix
- Box of vanilla pudding (plus ingredients to prepare the pudding)
- Tub of chocolate frosting
Instructions:
Prepare yellow cake mix according to the package instructions for a 9×13 pan. Allow the cake to fully cool once it has finished baking. Using a large smoothie straw or the handle of a wooden spoon, poke holes throughout the cake so that it Looks like this.
Prepare the 2 boxes of vanilla pudding according to package instructions. Spoon the pudding over the top of the cake, gently pressing down so the pudding gets into all the nooks.
Cover and refrigerate the cake for 30 minutes, or overnight to allow the pudding to soak into the cake holes. Warm the chocolate frosting for 30-60 seconds in the microwave until smooth and easily spreadable. Pour the chocolate frosting over the top of the pudding and use a spatula or frosting knife to spread evenly.
Refrigerate the cake for at least another 30 minutes for the chocolate layer to set, or until ready to serve. Slice in squares to serve and enjoy!
Boston Cream Poke Cake
Prep 15 minutesCook 30 minutesTotal 1 hour 45 minutesMakes 16
Ingredients
- 1 box yellow box cake mix (plus ingredients listed on the box to prepare cake mix)
- 2 (3.4 oz) boxes vanilla pudding (plus ingredients to prepare pudding)
- 1 (16 oz) tub chocolate frosting
Method
- Prepare yellow cake mix according to the package instructions for a 9×13 pan.
- Allow the cake to fully cool once it has finished baking.
- Use a straw or the handle of a wooden spoon to poke holes throughout the cake.
- Prepare the 2 boxes of vanilla pudding according to package instructions.
- Spoon the pudding over the top of the cake, gently pressing down so the pudding gets into all the nooks.
- Cover and refrigerate the cake for 30 minutes, or overnight to allow the pudding to soak into the cake holes.
- Warm the chocolate frosting for 30-60 seconds in the microwave until smooth and easily spreadable.
- Pour the chocolate frosting over the top of the pudding and use a spatula or frosting knife to spread evenly.
- Refrigerate the cake for at least another 30 minutes for the chocolate layer to set, or until ready to serve.
- Slice in squares to serve and enjoy!
Notes
- This cake is a great dessert to make a day ahead! Store leftover cake in an airtight container in the refrigerator for 5-7 days. You can freeze this cake and then pull it out to thaw in the refrigerator a day before ready to use. <div class="
