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Boston Cream Pie Poke Cake – Super Easy Recipe

boston cream pie poke cake tablespoon general mills darlene michaud recipe

Boston Cream Pie Poke Cake Recipe

Stuff you might need or like:
Poke Cake Recipes eBooks (amazon)

NOTE:  Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Darlene’s Tips:   Use store brand ingredients to save! And you can do this with any cake. It does not have to be a sheet cake. Play around with different flavors too, like pineapple cake with banana pudding! You could always add sprinkles to the top of the cake to match the season or holiday.

INGREDIENTS:

Cake
1 box Betty Crocker SuperMoist yellow cake mix
    plus water, vegetable oil and eggs called for on cake mix box
Filling
1 box (4-serving size) vanilla-flavored instant pudding
2 cups milk
Frosting
1 container Betty Crocker Rich & Creamy chocolate frosting

DIRECTIONS:

1  Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.

2  In large bowl, make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

3  With handle of wooden spoon (1/4- to 1/2-inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4  In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable. Carefully pour over cake; spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.

5  In small microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds or until slightly warmed and thinner consistency. Quickly spread evenly on top of cake up to edges; refrigerate until set, about 1 hour. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

Source and Image: General Mills (Betty Crocker, Pillsbury or Tablespoon)

 

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