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Boston Cream Pie Poke Cake – Easy Sheet Cake Recipe

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

INGREDIENTS:
1 box yellow cake mix
plus water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) vanilla instant pudding
2 cups milk
1 container of chocolate frosting

DIRECTIONS:

1: Heat oven to 350°F. Spray bottom of 15 x 10 x 1-inch sheet pan with cooking spray.

2: 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: Poke holes with the handle of a wooden spoon (or whatever you have) 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 and refrigerate until set, about 1 hour. Cut as desired and serve. Store leftovers covered in refrigerator.

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Darlene’s Tips:  If you don’t have a sheet cake pan, just bake your cake in whatever cake pan you normally use and bake as directed on the box. Then poke that cake. You can even make cupcakes and poke those.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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