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Boston Cream Pie Poke Sheet Cake

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by: Tablespoon Kitchens
Updated Jun 30, 2017
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At first glance, this is just another yellow sheet cake with chocolate frosting, but beneath that unassuming layer of rich chocolate frosting is a sweet, buttery, perfectly moist yellow cake filled with pockets of cool and creamy vanilla pudding.

Boston Cream Pie Poke Sheet Cake

  • Prep Time 20 min
  • Total 3 hr 50 min
  • Servings 24
  • Ingredients 5
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Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box

Filling

  • 1 box (4-serving size) Jell-O™ vanilla-flavored instant pudding & pie filling mix
  • 2 cups milk

Frosting

  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
  • Step 
    2
    In large bowl, make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
  • Step 
    3
    With handle of wooden spoon (1/4- to 1/2-inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • Step 
    4
    In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable. Carefully pour over cake; spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.
  • Step 
    5
    In small microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds or until slightly warmed and thinner consistency. Quickly spread evenly on top of cake up to edges; refrigerate until set, about 1 hour. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition

No nutrition information available for this recipe

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