Description
Picture an orchestra of flavors gracefully dancing on your taste buds; the Boston Cream Poke Cake brings this fantasy to life. Every slice reveals a cake, as the backdrop adorned with pockets of smooth vanilla pudding-like artistic accents. As if this sensory adventure wasn’t fulfilling enough it culminates with a rich chocolate frosting that gracefully melts. Adds the perfect finishing touch, to an exquisite dessert experience. A delightful blend of textures and flavors it’s truly a masterpiece of a dessert that begs to be savored.
Ingredients
15.25 oz box yellow cake mix
Ingredients needed to make cake: eggs, oil, and water
2 (3.4 oz) boxes INSTANT vanilla or French vanilla pudding
4 c milk
16 oz tub chocolate frosting
Instructions
Prepare the cake mix according to the instructions provided on the box. Bake it in a greased 9 x 13-inch pan.
Once the cake is baked, while it’s still warm use a fork to poke holes across it making sure they are 1 inch apart.
In a bowl mix together the pudding with 4 cups of milk until you achieve a smooth consistency.
Pour the pudding over the cake making sure it fills up all the holes evenly.
Place the cake in the refrigerator. Let it chill for 2 hours.
Warm up the chocolate frosting in the microwave for about 10 to 15 seconds until it becomes slightly runny.
Carefully. Spread the frosting, over the cooled cake ensuring that it covers all areas evenly.
Allow some time for the cake to set in the refrigerator before serving.
Notes
To make this Boston Cream Poke Cake gluten-free, replace the regular yellow cake mix with a gluten-free variant. Ensure your vanilla pudding and chocolate frosting are gluten-free certified. Always be vigilant about cross-contamination by using clean utensils and surfaces. Relish the same delightful flavors, just without the gluten!
- Prep Time: 20 MINS
- Cook Time: 25 MINS
