HOW TO MAKE BOSTON CREAM POKE CAKE
Our delectable Boston cream poke cake is the ideal dessert to offer for any occasion, whether it be a holiday, a birthday, or even just because. Because the cake is so simple to prepare, it would be an excellent option for a weeknight dessert treat or for something to bring to a potluck.
Everyone wants the recipe for this cake since it is both simple and fascinating. This is a dish that has been requested by more people than I can count, including family, friends, and coworkers. It’s a common request for birthday cakes, celebration cakes, and cakes made for no particular reason at all. It has the same flavor as a Boston Cream Pie, but the preparation is a lot simpler.
This quick and simple Boston cream poke cake may be prepared in advance and stored in the refrigerator. It is ideal to bake the cake the day before you want to serve it since it has to be refrigerated overnight to allow all of the liquids to soak into the cake.
THE INGREDIENTS LIST:
A 15 ounces box.Of yellow cake mix.
All the ingredients requested on the box to make the cake.
2 boxes.Of instant vanilla / French vanilla pudding.
4 Cups.Of almond milk.
Chocolate for frosting; I used a 16-oz tub.
Follow the instructions on the cake mix to make the cake, then bake it in a 9-by-13-inch pan that has been oiled well.
When the cake is ready, while it is still warm, use the handle of a wooden spoon or another item of like size to poke holes all over the cake at about 1-inch intervals.
If you want the pudding to sink to the bottom, make sure the holes are quite large. Be careful to poke holes all the way through the cake until you reach the bottom.
Make pudding in a bowl. Combine 4 cups of milk with a packet of instant pudding mix and whisk until smooth. Make sure most of the lumps are gone by whisking for approximately a minute.
Spread pudding on top of the cake. Ideally, you should pour it directly into the perforations. Spread everything evenly, then use the back of the spoon to coax some pudding down into the spaces between the layers.
Place the cake in the refrigerator so that it may chill and set (about 2 hours). After the cake has had time to cool, take off the lid and peel back the foil covering that was on the tub of chocolate frosting. Put it through around 10 to 15 seconds of cooking in the microwave.
Use a spoon to stir the mixture. It should still have a little bit of a thick consistency, but it should be pourable and not bubbling hot. After the cake has cooled, spread a layer of chocolate frosting on top of the pudding layer. Spread the frosting out evenly over the cake, beginning in the middle, then working your way out to the edges.
Allow it to chill for a few minutes on the counter before transferring it to the refrigerator to complete the cooling process and set it.
It is recommended that the holes be made in the cake while it is still warm because as the cake cools, the crust that is on top of the cake will become more fragile and difficult to crumble.
Tap the pan on the surface of the counter a few times before pouring the cream into the holes to remove any air bubbles and to ensure that the cream thoroughly fills the holes.
If you put it in a container that won’t let air in, you can keep a Boston cream pudding poke cake in the refrigerator for up to a week.