Boston Cream Poke Cake

This Boston Cream Poke Cake tastes just like the pie but in cake form! Easily made with a boxed cake mix, pudding and chocolate frosting!

Make cake mix according to directions and bake in a well-greased 9 x13-inch pan.
When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Whisk for about a minute until most of the lumps are gone.
Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the refrigerator to set and cool (about 2 hours).
After age has cooled, remove the lid and foil covering from the tub of chocolate frosting. Put it in the microwave for about 10-15 seconds.
Stir with a spoon. It should still be a little thick but pourable – not bubbly hot.
Pour chocolate frosting on top of pudding layer of cooled cake. Spread frosting evenly over cake starting in the center then spreading it towards the sides.
Allow to cool on the counter for a few minutes, then put into the refrigerator to fully cool and set up.

This cake needs to be kept refrigerated. This cake tastes even better after it has sat in the fridge overnight.
For a more homemade cake flavor, try substituting the water in the cake mix recipe with milk.

Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!