Cake, cream, and chocolate make one of the best desserts of all time! Go now to get this simple and delicious Boston Creme Poke Cake Recipe
It is Friday night and that means DESSERT TIME! It has been a long week. The kids are stir crazy being cooped up in the house and I am stir crazy trying to keep everyone busy. The last thing I wanted to do was make a huge mess in the kitchen. I wanted a dessert that was sweet, delicious, and super easy. This Boston Creme Poke Cake fit the bill.
It is so so easy and my hubby asked,” Why don’t we have this more often?” 🙂 When I was younger I used to love getting the frozen Mrs. Smiths Boston Creme Pie. They are so hard to find, but when I do, it is like I hit the jackpot. They are the best when they are just a little frozen still. This cake brings back all of those sweet memories. I even put a piece in the freezer for myself for later. This is perfect for the family, or even a family get together.
PS: Don’t have a yellow cake mix. You can make your own Homemade Yellow Cake Mix
Boston Creme Poke Cake
Yield 8 -12
One of the best desserts of all time! Go now to get this Boston Creme Poke Cake Recipe
- 1 box yellow cake mix
- ingredients needed to make cake; eggs, oil and water
- 1 large box instant Vanilla or French Vanilla pudding (5.1 oz)
- 3 cups milk
- 1 tub Chocolate Frosting
- Bake cake in a 13x9 cake pan according to package directions
- Remove from oven and while warm use a wooden spoon handle or a straw to poke holes throughout.
- In a medium bowl, whisk together milk and pudding mixture and continue to whisk until smooth.
- 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).
- Take the chocolate frosting out of the tub and put it in a microwave safe bowl. Microwave it for 1 minute at 50% power. This should make the frosting pourable.
- Pour over the cake and spread it out evenly.
- Return to the fridge for the frosting to set up.
- Serve and enjoy!
**Gluten Free** You can make this with a gluten free cake mix. Keep in mind they are typically smaller than regular cake mixes.
Now I am going to let you in on a little secret….you want the edge piece. It has all the extra pudding and chocolate that ran down the side of the pan. Shh….don’t tell my hubby!