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Boston Cream Poke Cake


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


    • Prepare cake in 13×9″ pan according to box directions.
    • Allow to cool until just slightly warm.
    • 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 pourable.
    • Pour over pudding layer and spread with spatula to cover completely.
    • Refrigerate for at least several more hours.