Boston Cream Poke Cake
I have a serious weakness for cake, and this Boston Cream Poke Cake is right up my alley. This recipe is so easy to make and is like a little piece of heaven in each bite. Poke cakes are always a hit, but if you’re anything like me than this one will be your favorite.
- 1 box Yellow Cake Mix (plus box ingredients)
- 2 boxes Instant Vanilla Pudding Mix
- 4 cup Milk
- 1 container Chocolate Frosting
Prepare cake in 13×9″ pan according to box directions. Once your cake has bakes, let cool and set aside.
Poke several holes into your cooled baked cake. There doesn’t have to be any sort of rhyme or pattern, though it makes the spacing easier. I used the end of a wooden spoon, but you can use whatever you have laying around.
Combine milk and pudding mix and whisk until well blended. No lumps!
Pour your pudding mix over the cake making sure it gets down into holes.
Refrigerate cake for several hours to allow pudding to settle and set up.
Open frosting container and revove foil seal. Microwave for 15 seconds and stir. Repet this until frosting is pourable.
Pour frosting over pudding layer and spread with spatula to cover completely. Try not to lick the leftovers – I dare ya!
Refrigerate for at least several more hours.
Here are a few other great recipes you will love:
This Oreo No Bake Cheesecake is super easy to throw together. Plus, it’s completely loaded with Oreo goodness making it a double win. This is my favorite way to make this recipe, but don’t be afraid to add as many Oreos as you want. Feel free to load this bad boy up! This is a judgement-free zone.
If you’re a pineapple lover like me then this the dessert for you. The perfect combination of the graham cracker crust, the creamy buttery filling, and the fluffy, pineapple-studded whipped cream is seriously the best thing ever. This complete combination makes it far too hard for me to say no to temptation.