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Cream Poke Cake


Cream Poke Cake

I love easy desserts that taste great. I also love Boston Cream Pies. And Boston Cream donuts, who am kidding!

This is one that is sure to impress, but is super easy to make.

How simple are these ingredients? I'm sure you have these in your pantry...

Simply make the yellow cake according to the directions.

Once cool, take one of your wooden spoons (since I'm a southerner - I have a few!) and take the handle and poke the cake.

Make sure there are plenty of pokes - so that each piece will have some pudding goodness.

Take the pudding (that you prepared and chilled while the cake was baking) and pour onto the cake.

Making sure that it gets into the pokes. Spread evenly. 

Then, warm up your tub icing in the microwave until pourable.

Then pour that yummy goodness over the cake. 

Spread the icing evenly over the cake.

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

Directions:

Prepare cake in 13×9″ pan according to box directions.

Allow to cool until just slightly warm.

Use spoon handle to poke holes evenly across the cake.

Combine milk and pudding mix and whisk until well blended.

Pour pudding over cake making sure it gets down into holes.

Refrigerate the 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 pourable.

Pour over the pudding layer and spread with a spatula to cover completely.

Refrigerate for at least several more hours.

And Enjoy...!

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