Boston Cream Poke Cake
Boston cream poke cake is made with boxed yellow cake mix, instant vanilla pudding and chocolate frosting for a delicious and easy dessert the whole family will love.
Ingredients
- 1 Box Yellow Cake Mix (plus the ingredients to make it)
- 2 3.4 oz boxes Instant Vanilla pudding
- 4 cups Milk
- 16 oz can Chocolate Icing
Instructions
- Bake the cake according to the directions on the package and let it cool.
- Once the cake is cooled, poke holes about 1.5- 2 inches apart using the back of a wooden spoon. NOTE- if you coat the end of the spoon with a little cooking spray it makes it easier to do.
- Make the pudding according to the directions on the back of the packets. Evenly spread the pudding onto the cake and push as much down into the holes as possible.
- Place the cake into the fridge for one hour.
- Place the chocolate frosting into a microwaveable safe container and place it into the microwave for about 20 seconds stirring half way. This will make the icing much easier to spread.
- Evenly pour the icing on top of then pudding. You should be able to cover all the pudding just by pouring it but feel free to gently spread it out using a spatula if needed.
- Place the cake back into the fridge for another hour to set. Finally, serve cold and enjoy!