#12NewTreats :: January :: Boston Cream Poke Cake

So I have two projects going on this year – #52NewEats which is where I make a new recipe every week, and #12NewTreats which is where my daughter and I bake a new dessert recipe each month.

If she had it her way, we’d make a new dessert each week, but I managed to convince her that that’s not the healthiest thing in the world, and so maybe we should try one dessert a month and see how it goes.  😉

It is no surprise to me at all that this child chose a Boston Cream style dessert as our first project.  She L O V E S Boston Cream donuts.  LOOOOVES them.  I was thankful to see that this is an extremely easy recipe to make, perfect for baking with your kid and letting them help out in the kitchen.  No homemade custard, no homemade cake mix, no homemade frosting.  Almost entirely store-bought and guess what, I don’t even care, and it was still delicious.

I don’t get snobby about desserts.  I’m just not a baker.  There is nothing wrong at all with baking a cake from a cake mix!  It’s the ONLY way I’ve ever made cake!  I didn’t do anything to change this recipe up, HOWEVER, I am excited by this method, and Maraea already mentioned we should do this again but with different flavor combinations.  She doesn’t have to twist my arm to get on board with that!

This cake was delicious and in fact it was even better the next day after sitting in the fridge overnight.  Total winner!  You can find the original recipe //here//.

Boston Cream Poke Cake

Ingredients
1 box yellow cake mix, and all ingredients needed to prepare
2 packages instant vanilla pudding, and all ingredients needed to prepare
1 container chocolate frosting

Directions
1. Prepare yellow cake according to package directions. Bake in a 13×9 pan. When finished, remove from oven, and poke holes into the cake with the handle of a wooden spoon or spatula. Space the holes evenly throughout the cake.

2. Right after the cake comes out of the oven, prepare the instant vanilla pudding. The brand I bought required me to whisk for about 5 minutes for it to get pretty thick. Once the pudding has thickened, pour it over the cake, taking special care to pour directly into the holes. Spread the pudding around on top. Cover the cake and refrigerate for 1 1/2 – 2 hours.

3. After the cake has cooled and solidified for a couple hours, remove the cake from the refrigerator and uncover it. Remove the lid and metallic covering from the container of chocolate frosting. Microwave in 10-second intervals until the frosting is warm, loose, and stirs very easily. (For me this took about 25 seconds total.) Pour the frosting over top of the cake, and spread quickly before it stiffens again. Place the cake back into the refrigerator for another half hour at least to set.

4. Remove from fridge, cut, and enjoy!

Please share!

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