Description
This Boston Cream Poke Cake is a delightful twist on the classic dessert, featuring a moist yellow cake with vanilla pudding filling and a rich chocolate frosting topping. Easy to prepare and perfect for gatherings, this poke cake layers comforting flavors with minimal effort.
Ingredients
Scale
Cake Ingredients
- 1 box yellow cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, water)
Filling Ingredients
- 2 (3.4 oz) boxes vanilla pudding mix
- Ingredients listed on the pudding mix boxes (usually cold milk)
Frosting Ingredients
- 1 (16 oz) tub chocolate frosting
Instructions
- Prepare the Cake: Preheat your oven according to the package instructions. Prepare the yellow cake mix as directed on the box for a 9×13-inch pan, including all required ingredients. Bake according to package directions. Allow the cake to fully cool once it has finished baking.
- Poke Holes in the Cake: Once the cake is cool, use a straw or the handle of a wooden spoon to poke holes evenly throughout the surface of the cake, reaching about two-thirds of the way down.
- Prepare the Pudding: Make the vanilla pudding by following the instructions on the package using the required amount of cold milk. Whisk until smooth and slightly thickened, but still pourable.
- Add Pudding to Cake: Spoon the pudding evenly over the cake, gently pressing down with a spatula to help the pudding seep into the holes. Spread the remainder over the top for an even layer.
- Chill the Cake: Cover the cake and refrigerate for at least 30 minutes, or preferably overnight, to allow the pudding to soak into the cake.
- Frost the Cake: Place the tub of chocolate frosting in the microwave and warm for 30–60 seconds, or until smooth and easily spreadable. Pour the frosting over the chilled pudding layer and use a spatula or knife to spread evenly across the cake.
- Set and Serve: Refrigerate the finished cake for at least another 30 minutes to allow the chocolate layer to set. Slice into squares, serve, and enjoy!
Notes
- For best results, chill the cake overnight so the pudding fully soaks into the holes.
- Warm the frosting gently to make it easier to spread, but avoid overheating to prevent it from becoming too runny.
- You can use homemade vanilla pudding if preferred, but instant pudding mix speeds up preparation.
- Ensure the cake is completely cooled before poking holes to prevent breaking or crumbling.
- This cake is best served chilled and stays fresh refrigerated for up to 3 days.
