Pudding Poke Cake...Yum Yum!!

Pudding poke cake could possibly be the easiest cake to make and the results are amazingly delicious. The recipe below is for a Boston Cream Pie poke cake. However, you can take just about any cake mix, any pudding flavor, and any frosting (optional) and make some amazing combinations. 


Another flavor I enjoy making is the Oreo poke cake...maybe I will post that recipe later!!


Here are the ingredients necessary for the poke cake:

1 box of yellow cake mix (and whatever it calls for...usually eggs, oil, and water)

2 boxes of instant french vanilla or vanilla pudding

4 cups of milk

1 tub of Chocolate Frosting

Directions:

Make cake mix as directed and bake in a well-greased pan (9x13)

When the cake is finished and still warm poke holes around the cake in intervals (about 1 inch). I used my knife sharpener but you can use anything you would like.

In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. 

Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly but still be pour-able.

Pour the pudding on top of the warm cake and use a spoon to spread it out and make sure it gets into the holes. 

Place the cake into the fridge and let the cake cool completely before adding the last layer.

Remove the lid and foil covering from the tub of chocolate frosting and pop it in the microwave for 15-20 seconds. We want it to be pour-able but not boiling hot.

Pour the frosting on top of the cake.

Gently spread the frosting to cover the cake then allow it to cool on the counter top for a few minutes.

After it is cooled place it in the fridge to set up completely.

ENJOY

(This cake must be kept refrigerated at all times)