Boston Cream Poke Cake

This cake is prepared in a 9X13 baking pan. Bake the cake according to the directions on the back of the cake mix box. After the cake is done baking but is still warm, poke holes throughout the cake. We use the handle of a wooden spoon. Be sure to go all the way to the bottom of the cake.

Then, mix your two boxes of instant pudding with 4 cups of milk. Whisk for 1-2 minutes, then pour the pudding over the cake, ensuring it gets in the holes. Smooth the pudding across the cake and place it in the refrigerator for at least 2 hours.

Spoon the frosting into a microwave-safe dish and place it in the microwave for 25 seconds. Take it out, stir it, and continue to warm it until it is of pouring consistency. You don’t want it super hot, just warm enough to be pourable. Pour on the cake and spread. Place back in the fridge and let it sit overnight before serving.