Boston Cream Poke Cake

Boston Cream Poke Cake

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Did you love the Poke Cake Recipes we shared the other week? We have another great recipe for you, Boston Cream Poke Cake made with JELL-O Instant Vanilla Pudding Mix and Duncan Hines Yellow Cake Mix. This recipe is so easy! 4 ingredients and you’re ready to go! It would make such a special treat for Back-To-School lunches for Teachers and Staff. Also, keep these ingredients handy for the holidays coming up. So easy to prep ahead. Enjoy!

Ingredients:

• 1 box Yellow Cake Mix (plus box ingredients)
• 2 boxes 3.4 oz Instant Vanilla Pudding Mix
• 4 cup Milk
• 1 container Chocolate Frosting

Directions:

1. Prepare cake in 9×13 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 revove foil seal.
7. Microwave for 15 seconds and stir. Repet this until frosting is pourable.
8. Pour over pudding layer and spread with spatula to cover completely.
9. Refrigerate for at least several more hours.

Boston Cream Poke Cake

• Author: Ashley at Frugal Coupon Living

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Ingredients

• 1 box Yellow Cake Mix (plus box ingredients)
• 2 boxes 3.4 oz Instant Vanilla Pudding Mix
• 4 cup Milk
• 1 container Chocolate Frosting

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Instructions

1. Prepare cake in 9×13 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 revove foil seal.
7. Microwave for 15 seconds and stir. Repet this until frosting is pourable.
8. Pour over pudding layer and spread with spatula to cover completely.
9. Refrigerate for at least several more hours.

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