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!
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.
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!
Recipe source: The Country Cook
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In this video we’re making our delicious Peanut Butter Poke Cake recipe!