Boston Cream Poke Cake

One of my favourite doughnut shop treats is the Boston Cream doughnut, this poke cake  is a delicious way to enjoy all that Boston cream flavour!

Boston Cream Poke Cake

INGREDIENTS
1 box Yellow Cake Mix (plus box ingredients)
2 boxes Instant Vanilla Pudding Mix
4 cup Milk
1 container Chocolate Frosting

DIRECTIONS
Prepare cake in 13×9″ pan according to box directions.
Use spoon handle to poke holes evenly across cake.
Combine milk and pudding mix and whisk until well blended.
Pour pudding over cake making sure it gets down into holes.
Refrigerate cake for several hours to allow pudding to settle and set up.
Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pour-able.
Pour over pudding layer and spread with spatula to cover completely.
Refrigerate for at least several more hours.

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Boston Cream Poke Cake

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Ingredients

• 1 box Yellow Cake Mix, plus box ingredients
• 2 boxes Instant Vanilla Pudding Mix
• 4 cup Milk
• 1 container Chocolate Frosting

Instructions

1. Prepare cake in 13x9" pan according to box directions.
2. Use spoon handle to poke holes evenly across cake.
3. Combine milk and pudding mix and whisk until well blended.
4. Pour pudding over cake making sure it gets down into holes.
5. Refrigerate cake for several hours to allow pudding to settle and set up.
6. Open frosting container and remove foil seal.
7. Microwave for 15 seconds and stir. Repeat this until frosting is pour-able.
8. Pour over pudding layer and spread with spatula to cover completely.
9. Refrigerate for at least several more hours.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Liz Lampman

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.