Easy Boston Cream Poke Cake
Make a delicious Boston Cream Poke Cake with incredible ease! This simple recipe uses yellow cake mix, vanilla pudding, and chocolate frosting for a fun twist on the classic dessert.
Ingredients
Based on 1x column)
- ▢ 1 box yellow cake mix (standard 15.25 oz size), plus ingredients listed on the box (e.g., eggs, oil, water)
- ▢ 2 boxes (3.4 oz each) vanilla instant pudding mix, plus ingredients listed on the box (usually cold milk)
- ▢ 1 tub (16 oz) chocolate frosting (store-bought)
Instructions
1. Prepare and Bake the Cake:
- Preheat your oven according to the temperature specified on the yellow cake mix box.
- Grease and flour a 9×13 inch baking pan.
- Prepare the cake batter according to the package instructions, using the ingredients (eggs, oil/butter, water/milk) listed on the box.
- Pour the prepared batter into the greased 9×13 inch pan and spread evenly.
- Bake according to the package directions, or until a toothpick inserted into the center comes out clean.
2. Cool Cake and Poke Holes:
- Once baked, allow the cake to cool completely in the pan on a wire rack. This might take an hour or two. Don’t rush this step!
- When the cake is fully cool, use a sturdy straw or the round handle of a wooden spoon to poke holes evenly all over the top surface of the cake, about an inch or so apart. Poke down almost to the bottom of the cake.
3. Prepare Pudding and Apply Layer:
- Prepare both boxes of the vanilla instant pudding according to the package instructions (this usually involves whisking the dry mix with cold milk until it starts to thicken). Work quickly as instant pudding sets fast.
- Immediately pour the prepared (but still somewhat soft-set) pudding over the top of the poked cake.
- Use a spatula to gently spread the pudding evenly over the cake surface, pressing down slightly to encourage the pudding to seep into the holes.
4. Chill the Cake (Pudding Layer):
- Cover the pan with plastic wrap or a lid.
- Refrigerate the cake for at least 30 minutes (or longer, even overnight is fine) to allow the pudding to fully set and soak nicely into the cake layers.
5. Warm and Apply Chocolate Frosting:
- Remove the chilled cake from the refrigerator.
- Open the tub of chocolate frosting. Remove the foil seal if present. Place the tub (or scoop frosting into a microwave-safe bowl) in the microwave.
- Heat on high for about 30-60 seconds, stirring halfway, just until the frosting is smooth, slightly warmed, and easily spreadable/pourable. Be careful not to make it hot or liquidy.
- Pour the warmed chocolate frosting over the top of the set pudding layer.
- Quickly use an offset spatula or frosting knife to spread the chocolate frosting evenly over the entire surface.
6. Final Chill:
- Refrigerate the cake for at least another 30 minutes to allow the chocolate frosting layer to firm up slightly. Keep refrigerated until ready to serve.
7. Serve:
- Slice the chilled Boston Cream Poke Cake into squares.
- Serve cold and enjoy
Find it online: https://www.eatswithsoul.com/easy-boston-cream-poke-cake/