Boston Cream Poke Cake

Boston Cream Poke Cake 057

My dad and I share a lot in common. If I had a nickel for every time my mom’s said, “You are definitely your father’s daughter”, I would have all my student loans paid off by now. (And trust me, I have a lot of them.) I inherited his hazel eyes, his love of traveling, and his type A personality. We can both appreciate a well-organized closet, and a detailed excel spreadsheet. You should have seem us during my wedding planning days – we were quite the organized dynamic duo!

Another trait that we share is our love of desserts. My dad’s favorite dessert is Boston cream pie, and growing up, I always remember my mom making him one every year on his birthday. We celebrated Father’s Day last weekend, so I took this cake along for dessert. Traditionally, Boston cream pie is a layer cake, but by turning it into a poke cake, the pudding seeps into the cake more, making is even more moist and delicious. Plus, it’s easy to transport in a 9×13 pan. The original recipe uses a box mix and a can of pre-made frosting, but feel free to substitute for your favorite homemade recipes.

Boston Cream Poke Cake
Yields: 12-15 servings

1 box of yellow cake mix, or your favorite yellow cake recipe
Eggs, oil and water as directed on the box
2 boxes vanilla instant pudding mix
4 cups cold milk
1 container chocolate frosting, or 2 cups of your favorite chocolate frosting recipe

Prepare cake as directed in a 9×13 pan. Cool completely, then using the handle of a wooden spoon, poke holes in the cake about 1 inch apart.

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Combine the pudding mix and milk, whisk until well combined. Continue whisking until the pudding starts to thicken (about 4-5 minutes), then pour across the top of the cake. Spread evenly on top of the cake. Allow the cake to chill in the fridge for about 2 hours.

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Remove the lid to the frosting, place in the microwave for 20-30 seconds, until the frosting is pourable, but not boiling hot. Pour the frosting over the top of the cake, spreading evenly.

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Allow the cake to cool in the fridge for at least 1 hour before serving. Keep in the fridge until ready to serve.

Source: The Country Cook

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