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Easy Boston Cream Cake

We love cake recipes from scratch, but sometimes we like to take the shortcut in life and make an easy cake mix recipe. Tasting just like Boston cream pie, this wonderful poke cake is super moist and will impress you with each and every bite. Share Easy Boston Cream Cake with your family and enjoy the wonderful blend of vanilla pudding cake with a mouthwatering chocolate glaze.

Ingredients

  • 1 package (8-ounces) of yellow cake mix
  • 1 small package of instant vanilla pudding & pie filling
  • 1 cup cold milk
  • 2 tablespoons cocoa
  • 1/4 cup powdered sugar
  •  
  • For the Glaze:
  • 1/4 cup margarine
  • 1/2 cup cocoa
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup hot water

Instructions

  1. Prepare batter for cake layer and bake as directed using (2) 8-in round baking pans.
  2. Remove one layer from pan and cool.
  3. Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened. Spread pudding between layers. Spread with Chocolate Glaze. Cover and refrigerate.

For the Chocolate Glaze

  1. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time until glaze is desired consistency.
  2. Beat until smooth and use immediately.

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Here is a a calorie, diabetic friendly version that I make. So easy and simple. No one can tell the difference from a full fat, full sugar version. 1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding 1-1/2 cups cold fat-free milk, 1 cup thawed COOL WHIP LITE Whipped Topping, divided. 1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers, 1 square BAKER'S Semi-Sweet Chocolate, , chopped. BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP. STACK cake layers on serving plate, spreading pudding mixture between layers. MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

It only tells you to remove one layer of the cake also; don't you use both? Well, ya know you do but............. LOL

I think this is an extremely poor recipe. 8 ounces of cake mix? Like one cup? You would end up with two pancake layers of 8 inch cake. As others have said, where is the poke? Directions are poor. You might as well take it off the site.

For the glaze it does not say what to do with the margarine and cocoa, do you soften the margarine and then add the cocoa, or mix them together first?

This doesn't sound like a "poke" cake to me either. Maybe you can poke holes in the bottom layer before spreading the filling?

I was wondering when you "poke" the cake. This sounds like a regular Boston Creme Pie?

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