This Boston Cream Poke Cake is a decadent, no-fuss dessert that combines the classic flavors of Boston cream pie with the simplicity of a poke cake. It’s rich, creamy, and chocolatey—perfect for any occasion or just because! Here’s a step-by-step breakdown of how to make this delicious treat.
Ingredients
- 1 box yellow cake mix (plus the ingredients listed on the box, such as eggs, oil, and water)
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 4 cups milk (cold milk works best for thickening the pudding)
- 1 container chocolate frosting (store-bought or homemade)
Instructions
Step 1: Prepare the Yellow Cake
- Preheat the Oven: Begin by preheating your oven according to the instructions on the yellow cake mix box. Most mixes require an oven temperature of 350°F (175°C).
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix with the additional ingredients listed on the box (typically eggs, oil, and water). Use a hand mixer or whisk to blend until the batter is smooth and free of lumps.
- Bake the Cake: Grease a 13 x 9-inch baking pan and pour the prepared cake batter into it. Spread the batter evenly to ensure uniform baking. Place the pan in the preheated oven and bake for the time specified on the box, usually around 25–30 minutes. To check if the cake is done, insert a toothpick into the center—it should come out clean.
- Cool the Cake Slightly: Once the cake is baked, remove it from the oven and let it cool for about 10–15 minutes. This cooling period will prevent the cake from crumbling when you poke holes into it.
Step 2: Poke Holes in the Cake
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