Boston Cream Poke Cake

Who doesn't love a yummy cake with pudding and chocolate? I know I do! This is a fun spin on the traditional Boston Cream Pie. Made in a 9x13 inch pan, this takes out all the stress of a layer cake and puts it in one dish. Same flavor, just easier!

Boston Cream Poke Cake



1 box yellow cake mix (I used the butter kind) plus ingredients listed on box
1 5-ounce box instant vanilla pudding
2 cups whole milk
1 12-ounce jar Hot Fudge ice cream topping

Make cake according to box directions for a 9x13 cake. OR you can make it "homemade style". *Instructions below.

When cake is done, poke holes all over while it's still warm.

Mix pudding with milk and pour onto warm cake. Don't allow the pudding to set up or it will be too thick to pour. Spread to make sure pudding gets in all the holes.

Place cake in the fridge for a couple of hours.

Warm hot fudge topping in the microwave until warm and "stirrable".

Pour topping over cake and spread to smooth.

Place back in the fridge to chill. 


Homemade style cake:
Substitute butter for oil and double it.
Use milk instead of water
Use one additional egg.
Bake as directed on box.

Here's what you need. I made 

my cake "homemade style".

Mix the ingredients for the cake.

Bake it up then poke holes 

all over while it's till warm.

Mix the pudding and milk.

Spread pudding over the warm cake. 

(With all my picture taking, I let my 

pudding get a little thick. If this 

happens to you, you can thin it 

with a little extra milk.)

Like this! Allow to chill for a while.

Then warm the hot fudge topping 

and pour over the cake.

Spread it on!!

Then cut yourself a big ole' piece!!