Description
This Boston Cream Poke Cake is a delightful twist on the classic Boston cream pie, featuring a moist yellow cake base with vanilla pudding poured into poke holes, topped with a smooth layer of chocolate frosting. Easy to prepare and perfect for any gathering, this dessert combines creamy, chocolaty, and fluffy textures in every bite.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, water)
Pudding
- 2 (3.4 oz) boxes vanilla pudding mix
- Ingredients listed on the pudding mix boxes (usually cold milk)
Frosting
- 1 (16 oz) tub chocolate frosting
Instructions
- Prepare the Cake: Preheat your oven following the cake mix box instructions. Prepare the yellow cake mix as directed on the box including all required ingredients such as eggs, oil, and water. Pour the batter into a 9×13-inch pan and bake according to the package directions. Once baked, allow the cake to cool completely before proceeding.
- Poke Holes in the Cake: After the cake has fully cooled, use a straw or the handle of a wooden spoon to poke holes evenly throughout the surface of the cake, ensuring each hole reaches about two-thirds down into the cake to allow the pudding to seep in effectively.
- Prepare the Pudding: In a mixing bowl, combine the vanilla pudding mix with the required amount of cold milk following the package instructions. Whisk the mixture until it is smooth and slightly thickened but still pourable.
- Add Pudding to Cake: Spoon the prepared vanilla pudding evenly over the top of the cake. Use a spatula to gently press the pudding down so it seeps into the poke holes and spread the remaining pudding evenly over the surface of the cake.
- Chill the Cake: Cover the cake with plastic wrap or a lid and refrigerate for at least 30 minutes, preferably overnight, to allow the pudding to soak fully into the cake, enhancing moisture and flavor.
- Frost the Cake: Warm the chocolate frosting in the microwave for 30 to 60 seconds until it becomes smooth and easy to spread. Pour the frosting over the chilled pudding layer and evenly spread it across the cake with a spatula or knife.
- Set and Serve: Return the cake to the refrigerator for at least another 30 minutes to let the chocolate frosting set properly. Once set, slice the cake into 16 squares, serve, and enjoy this luscious Boston Cream Poke Cake.
Notes
- Ensure the cake is completely cooled before poking holes to prevent it from crumbling.
- Use a straw or wooden spoon handle to create evenly spaced holes deep enough for pudding absorption.
- Chilling overnight helps the flavors meld and the pudding fully soak the cake.
- Warming the frosting slightly makes it easier to spread for a smooth finish.
- This cake can be made a day ahead and stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
