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Boston Cream Pie Poke Cake

Category: Pies, Cakes

 Ingredients List

  • 1 box yellow cake mix, plus ingredients stated on box
  • 2 boxes (3.4 oz) vanilla instant pudding
  • 4 cups milk (whole OR skim works)
  • 1 tub store bought chocolate fudge frosting - can you believe I actually used it?!


-Bake cake according to box in a greased 9x13 pan
-When cake has passed the toothpick test, take it out of the oven
-Quickly mix the pudding with milk and set aside for a second
-Using a knife sharpener or the wrong end of a wooden spoon (or anything round and about that size), poke holes all over cake while still hot - as many as you can without accidentally connecting multiple holes because you still need some non-hole-y cake!
-Pour the pudding mixture (while still liquidey) all over cake and into the holes - you want the mixture to turn into pudding AFTER getting into the cake
-Refrigerate cake for about 2 hours until pudding is totally set and thick
-Microwave the jar of frosting with the lid off for about 20 seconds or until easy to pour and spread
-Carefully and quickly spread frosting over pudding layer - this is why it must be totally set!
-Refrigerate whole cake again until frosting sets
-Keep refrigerated and serve chilled!

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