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Easy Boston Cream Poke Cake

Easy Boston Cream Poke Cake

Get ready to create a dessert that combines the best of both worlds - the classic Boston cream pie flavors in an easy-to-make poke cake format.

  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale

For the Cake:

  • 1 (18 ounce) box yellow cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 eggs

For the Filling:

  • 2 (3.5 ounce) boxes instant French vanilla pudding mix
  • 4 cups milk

For the Glaze:

 

  • 1 (16 ounce) tub chocolate frosting

Instructions

  • Prepare the Oven: Preheat your oven to 350°F and grease a 9x13-inch baking pan.
  • Mix the Cake: In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat vigorously for 2 minutes until the batter becomes smooth and well-blended.
  • Bake to Perfection: Pour the batter into your prepared pan and bake for 28-33 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
  • Create the Pokes: While the cake is still warm, use the round handle of a wooden spoon to poke holes throughout the entire cake.
  • Prepare the Filling: Whisk together the pudding mix and milk for about 2 minutes until smooth and slightly thickened but still pourable.
  • Fill the Cake: Pour the pudding mixture evenly over the cake, gently pressing it into the holes with a spatula.
  • Chill: Refrigerate the cake for approximately 30 minutes to allow the pudding to set.
  • Prepare the Glaze: Remove the foil from the chocolate frosting and microwave for 10-15 seconds, stirring until smooth and pourable.

 

  • Add the Final Touch: Pour the warm frosting over the chilled cake and spread gently to create an even layer.
  • Author: Margie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes