BOSTON CREAM POKE CAKE
The recipe is so super simple and uses a boxed cake mix, pudding, and store bought frosting. SUPER simple.
INGREDIENTS
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
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
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.
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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