Boston Cream Poke Cake

03 March 2020 Bookmark • 0

This Boston Cream Poke Cake tastes much like the pie however in cake form! easily made with a boxed cake mix, pudding and chocolate frosting!

BOSTON CREAM POKE CAKE

this is an clean and amusing cake that everybody wants the recipe for. i've made this recipe extra times than i will count for friends, own family and co-employees. It’s requested for birthday desserts, birthday party desserts and simply due to the fact!

Boston Cream Poke Cake

RECOMMENDATIONS FOR MAKING POKE desserts:

You’ll want a huge spherical timber spoon deal with or other similar sized item to poke the holes. You need fairly large-sized holes for the pudding to enter.
Don’t allow the pudding set earlier than pouring onto cake. Whisk the pudding properly for a minute or then start pouring straight into the holes of the cake.
whilst softening the frosting inside the microwave (to make it pourable) make sure not to get it bubbling hot. simply microwave it for some seconds at a time and stir after whenever till it receives to a smooth, pourable consistency. The cake need to be completely cooled before doing this.
i have lots of different poke cake thoughts here at the blog. you can have a number of amusing with these cakes by way of switching out the cake, pudding and frosting flavors! certainly one of my maximum popular poke cake recipes is that this BANANA PUDDING POKE CAKE!
I don’t suggest doing this as a layer cake. It simply received’t preserve up due to the pudding.

INGREDIENTS:

1 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 cups milk
1 tub chocolate frosting

INSTRUCTIONS:

Make cake mix according to directions and bake in a well-greased 9 x13 pan.
When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
You want the holes to be fairly big so that the pudding has plenty of room to get down in there.
Be sure to poke right down to the bottom of the cake.
In a bowl, prepare pudding.
Whisk together instant pudding mix with 4 cups milk.
Whisk for about a minute until most of the lumps are gone.
Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave for about 10-15 seconds.
Stir with a spoon.
It should still be a little thick but pourable - not bubbly hot.
Pour chocolate frosting on top of pudding.
Spread frosting evenly over cake starting in the center then spreading it towards the sides.
Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.