Here’s what you’ll need to make Boston Cream Poke Cake:
- 1 yellow cake mix (and ingredients called for on box, usually eggs, oil, and water).
- 2 boxes instant pudding vanilla
- 4 cups of milk
- 1 Can of your favorite chocolate frosting
You’ll also need a 9×13″ pan, a wooden spoon, and a whisk!
Related Article: Chocolate Cake Smothered with Sweetened Condensed Milk, Hot Fudge, and Andes Mints! Everyone loves our Thin Mint Poke Cake!
How to Make boston Cream Poke Cake
Start by mixing together the ingredients for your cake. We keep this pretty simple by following the directions on the box for baking. It may vary from brand to brand, but it’s never too difficult!
Once your cake has baked, take the end of a wooden spoon and poke holes in your cake. You don’t have to follow any particular pattern or method, just make sure your spoon is wide enough that the pudding can seep through.
In a separate bowl, mix together your pudding and your milk. Whisk it until it begins to set up. Then slowly pour it over the holes in your cake mix.
We used the opposite end of our wooden spoon to spread out the cake mix and make sure it covered all of the holes. It may not all sink down at once, but if you’ve got a good layer over each hole, it’ll sink while your cake cools.
Cool your cake in the refrigerator for about 2 hours, or until the pudding has set up and the cake is no longer warm. This will help your frosting set up faster.
Remove the foil or plastic from your frosting container and pop it in the microwave for a few seconds. You’ll want it to be pourable, but not piping hot.
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Pour your frosting over your cake and spread it evenly, covering all the edges. Let it cool again in the refrigerator until the frosting has set up. This will only take about 20-30 minutes.
Now you are ready to go! Slice up your cake and serve it, we like to serve ours right out of the fridge.
More Poke Cake recipes on six sisters’ stuff
New to poke cakes? They truly are the best way to eat your cake! Here are a few more of our favorite recipes!
- Strawberries and Cream Poke Cake
- Sheet Pan Hawaiian Poke Cake
- Reese’s Peanut Butter Poke Cake
- Blueberry Cheesecake Pudding Poke Cake
- Pina Colada Cake
Boston Cream Poke Cake Recipe
- 15.25 ounces yellow cake mix 1 box
- 1⅓ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 4 cups milk
- 2 (3.4 ounce) boxes instant vanilla pudding
- 16 ounces chocolate frosting 1 container, (or favorite homemade chocolate frosting)
- Heat oven to the temperature suggested on the cake mix box. Make cake mix according to directions on box by adding in the water, vegetable oil and eggs.
- Bake in a 9 x 13 inch pan as directed on cake mix box.
- When cake is finished baking and is still warm, poke holes all over cake using a wooden spoon handle or other similar size object (you want those holes fairly big so the pudding has room to get in there and you need to poke straight through to the bottom of the cake).
- In a medium bowl, add milk to pudding mixes and continue to whisk until most of the lumps are removed.
- Pour pudding on top of warm cake, making sure to pour straight into the holes in the cake.
- Take a spoon and spread it evenly across the top of the cake (very gently press down pudding to ensure that pudding goes into the holes and spread it all the way to the sides).
- Put cake in fridge and allow to cool completely before adding the frosting (about 2 hours).
- Remove the lid and foil covering from the tub of chocolate frosting and microwave for about 10-15 seconds. Stir frosting with a spoon- it should still be thick. Gently spoon or pour chocolate frosting on top of pudding. Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.
- Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
- 9x13-inch Baking Pan
- Wooden Spoon
- Medium Bowl
Recipe source: The Country Cook
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