Boston Cream Pie Poke Cake
This Boston cream pie poke cake with homemade chocolate frosting is so good! I love when cakes incorporate pudding mix into the recipe because they are so moist and creamy.
Prep Time15 minutes mins
Cook Time22 minutes mins
Total Time37 minutes mins
Course: Dessert
Cuisine: American
Keyword: boston cream pie poke cake, boston cream pie poke cake recipe
Servings: 16 servings
Calories: 527kcal
Vanilla pudding:
- 1 box vanilla pudding mix
- 2 C 2% milk
Frosting:
- 1 C unsalted sweet cream butter
- 3 C powder sugar
- 5 TBSP heavy whipping cream
- 1 tsp vanilla
- 1/2 C coco powder
Cake:
Preheat your oven to 350 degree's
Spray your baking dish with pam spray and set aside
Using a medium bowl, whisk together eggs, milk and vanilla.
In a standing mixer, stir together flour, sugar, baking powder, and salt.
Add in the butter, one cube at a time and mix until corse crumbs
Add in half of the egg mixture and oil, beat the batter until it is light and fluffy.
Add in the remaining egg mixture and pudding and mix until combined.
Pour batter into the baking dish and bake for 22 minutes
Once done set aside
Pudding:
Combine the milk and pudding mix into a medium bowl and mix for 1 minute and set aside
Using the bottom of a wooden spoon poke holes into the cake and pour the pudding over the cake
Place cake into the fridge for 4 hours
Frosting:
In a standing mixer, combine all ingredients and mix until smooth and fluffy
Scoop frosting into a piping bag
Pipe stars onto the cooled cake and serve with a glass of milk of Coffee!
Calories: 527kcal | Carbohydrates: 64g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 111mg | Sodium: 191mg | Potassium: 203mg | Fiber: 1g | Sugar: 48g | Vitamin A: 880IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 1.4mg