Boston Cream Poke Cake 🍰

1. Bake the Cake:
Preheat the oven according to the cake mix box instructions.
Prepare the cake batter using the ingredients listed on the box.
Pour the batter into a greased and floured 9×13 inch baking pan.
Bake as directed, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
2. Prepare the Pudding Filling:
In a mixing bowl, whisk together the instant vanilla pudding mix and milk until smooth.
Let the mixture sit for 5 minutes to thicken slightly.
3. Poke and Fill the Cake:
Once cooled, poke holes all over the cake with the handle of a wooden spoon or spatula, about 1 inch apart.
Pour the pudding mixture evenly over the cake, allowing it to seep into the holes.
Cover and refrigerate for at least 2 hours (or longer) to set the pudding and moisten the cake.
4. Frost and Serve:
Spread chocolate frosting evenly over the chilled cake.
Cut into squares and serve.
Tips and Notes:
Cake Mix: Feel free to use any brand of yellow, white, or butter pecan cake mix.
Pudding: Use instant vanilla pudding mix for best results.
Frosting: Try dark chocolate frosting or ganache for a richer flavor.
Make Ahead: Chill the cake for at least 2 hours to allow the pudding to set.
Variations: Consider adding a layer of whipped cream beneath the frosting or topping with chocolate shavings or chopped nuts for added texture.
Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.
Enjoy this easy and scrumptious Boston Cream Poke Cake! If you have any questions or need more information, feel free to ask!