Boston Cream Poke Cake
Everything you love about Boston cream donuts and pies, in the form of a cool and creamy pudding poke cake!
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1 box french vanilla pudding (5.9 oz)
- 1 box chocolate pudding (5.9 oz)
- 4 cups milk
Make cake as directed in a 9x13 pan.
Poke holes into cake using the end of a large wooden spoon while cake is still semi-warm.
Make French Vanilla pudding as directed. Wait a minute for it to thicken up a little more and pour over cake, making sure it fills the holes.
Make Chocolate pudding as directed. Pour over cake as well.
Refrigerate for at least 30 minutes and serve cold.
Serving: 12gCalories: 204kcalCarbohydrates: 18gProtein: 4gFat: 13gSaturated Fat: 9gTrans Fat: 1gCholesterol: 49mgSodium: 216mgPotassium: 143mgFiber: 1gSugar: 16gVitamin A: 191IUCalcium: 99mgIron: 1mg