Description
An easy-to-make yet indulgently rich dessert, this Boston Cream Poke Cake features layers of fluffy cake, creamy vanilla pudding, and luscious chocolate frosting.
Ingredients
Scale
- 1 box (15.25 oz) Betty Crocker Super Moist Yellow Cake Mix (plus box ingredients)
- 2 boxes (3.4 oz each) Jell-O French Vanilla Instant Pudding
- 3 cups cold milk
- 1 tub (16 oz) Betty Crocker Rich & Creamy Milk Chocolate Frosting
Instructions
- Preheat your oven and bake the Betty Crocker Yellow Cake in a 9×13-inch pan according to the box directions. Allow it to cool for about 10 minutes.
- Use the round end of a wooden spoon to create holes all over the top of the cake, spacing them about an inch apart.
- In a mixing bowl, whisk the 3 cups of cold milk with the two boxes of Jell-O French Vanilla Pudding until it starts thickening.
- Pour the pudding evenly over the holes you’ve created in the still-warm cake and chill for at least one hour.
- Once chilled, microwave the tub of Betty Crocker Chocolate Frosting for about 15 seconds until it’s easily pourable, then pour it over the pudding-filled cake.
- Return the cake to the fridge for another hour to set the frosting.
Notes
Make-ahead tips: Prepare this cake a day in advance for enhanced flavor and moisture. Customize with toppings like shredded coconut or fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 36g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Boston Cream, Poke Cake, Dessert, Chocolate, Pudding