Be the star of your next get-together with our Boston Cream Poke Cake. Boston Cream Poke Cake is an exciting way to enjoy the flavors of your favorite pie.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 qt. (4 cups) cold milk
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.
Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.
Refrigerate 1 hour.
Try using a smaller plate at meals to help manage portions of your favorite dessert recipes.
Prepare using your favourite flavor of JELL-O Instant Pudding.
Instead of using the end of a wooden spoon to make holes in the cake, you can use a plastic drinking straw with a turning motion to make the holes.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.