Description
A delightful twist on a classic dessert featuring cake soaked in vanilla pudding and topped with whipped cream.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup milk
- 1/2 cup heavy cream
- 1 (3.4 oz) package vanilla instant pudding
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the yellow cake mix according to package instructions, using the required milk and eggs.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes. Use a fork to poke holes all over the top of the warm cake.
- In a bowl, whisk together the milk and vanilla pudding mix until smooth. Pour the pudding mixture over the cake, ensuring it fills the holes.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Before serving, whip the heavy cream until soft peaks form. Spread it evenly over the chilled cake.
- Optionally, garnish with chocolate shavings or drizzle chocolate syrup on top before slicing.
Notes
- For best flavor, refrigerate the cake overnight.
- Can be garnished with chocolate syrup or shavings for added decoration.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Boston Cream Pie, Poke Cake, Dessert, Baking, Sweet Treats, Vanilla Pudding, Whipped Cream, Chocolate, Cake Recipe, Homemade Desserts