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Boston Cream Pie Poke Cake

Boston Cream Pie Poke Cake combines the rich, creamy filling and chocolate frosting of a Boston cream pie with tender, yellow cake mix, creating a delicious, easy recipe that's perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 Servings

Ingredients

Cake:

  • 1 package Yellow Cake Mix
  • Oil -amount on cake package
  • Eggs- amount on cake package

Pudding:

  • 1 6 oz. box Vanilla Pudding
  • 2 cups Milk
  • 1 14 oz. can of Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract

Frosting:

  • 4 Tablespoons Butter - softened
  • 4 ounces Cream Cheese - softened
  • 2 Tablespoons Heavy Cream
  • 1/2 teaspoon Vanilla Extract
  • 4 cups Powdered Sugar
  • 4 Tablespoons Cocoa

Instructions

  • In the mixing bowl of a stand mixer, add the cake mix, and prepare according to package directions.  Mix for two minutes, and bake as directed in a 9 X 13 dish.  Remove the cake from the oven, and cool on a wire rack.
  • While the Cake is cooling, place the Vanilla Pudding. 2 cups of milk and Vanilla in the mixing bowl, and mix according to package directions. Add the Sweetened Condensed Milk and stir well. 
  • When cake is completely cool, take a wooden spoon, and poke holes across the cake.  Pour the Pudding mixture over the cake, letting it seep into the holes.  Refrigerate the Cake until completely chilled, about 2 hours.
  • When the cake has chilled, make the Frosting: 
  • In the mixing bowl of a stand mixer, add the Butter, Cream Cheese, and Vanilla, and blend with the whisk attachment until smooth and creamy.  Scrape down the sides of the bowl, and add 1 Tablespoon of the Heavy Cream, and blend until smooth. 
  • Add the Powdered Sugar 1 cup at a time, blending between additions, and scraping the bowl down as needed.  When all the Powdered Sugar has been added, add the remaining Tablespoon of Heavy Cream, and add the Cocoa a little at a time, until all the Cocoa is added, and the Frosting is blended smooth. 
  • Scrape down the bowl, and blend one more time, making sure the Frosting is smooth and creamy. 
  • Remove the Chilled Cake from the Refrigerator, and Frost the Cake with the Chocolate Frosting.  Place the Cake back in the refrigerator until time to serve.  Cut in 3 inch pieces, serve, and Enjoy!