“Experience the blissful marriage of flavors and textures with our luscious Boston Cream Poke Cake. This dessert creation is a delightful ode to the beloved Boston cream pie, reimagined in a form that’s both indulgent and easy to enjoy. Imagine layers of tender cake, generously filled with velvety custard, and topped with a glossy layer of rich chocolate ganache. Each forkful offers a harmonious balance of creamy and cakey, sweet and decadent, creating a symphony of tastes that tantalize the senses. Whether served as a show-stopping dessert for a special occasion, a treat to savor after a long day, or a joyful way to share a classic favorite with friends and family, our Boston Cream Poke Cake is a celebration of timeless flavors that continues to captivate dessert lovers of all ages.”
Boston Cream Poke Cake
1Box yellow cake mix
2Small boxes vanilla instant pudding mix
1Container chocolate frosting
- Preheat the oven to 350 degrees, and prepare the yellow cake mix according to the package instructions. Bake in a well greased 9×13 baking dish for the length of time listed on the box.
- Let the cake cool.
- Mix together the pudding mix and milk in a mixing bowl and whisk well to combine. Let sit for 5 minutes to thicken.
- Using the handle of a large cooking spoon, poke holes all over the surface of the cake.
- Pour the pudding over the cake, making sure it gets down into the holes. Chill the cake in the fridge for several hours.
- Place the chocolate frosting into the microwave for 15 second intervals until softened and able to be poured.
- Pour the frosting over the cake, and spread it out into a smooth layer. Serve immediately or chill again before serving if desired.