This Boston Cream Poke Cake is a delicious twist on the classic Boston Cream Pie. With layers of moist yellow cake, creamy vanilla pudding, and a rich chocolate glaze, it’s one of those easy-to-make desserts that always impresses at gatherings. I love how every bite is filled with luscious flavor and soft textures.
Why You’ll Love This Recipe
I love this recipe for how simple it is to prepare yet how luxurious it tastes. It brings together the best elements of a Boston Cream Pie without all the complicated baking techniques. The pudding seeps into the holes of the cake, making every bite incredibly moist and flavorful. It’s perfect for parties, potlucks, or just when I want something sweet and satisfying without too much effort.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 box yellow cake mix (plus ingredients needed to prepare it)
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 4 cups milk
- 1 container (16 ounces) chocolate frosting
Directions
- I start by baking the yellow cake according to the package instructions in a 9x13-inch baking dish.
- Once baked, I let it cool for about 5 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- I whisk together the instant pudding mix and milk until smooth, then immediately pour it over the cake, making sure it fills all the holes.
- I refrigerate the cake for at least 2 hours to allow the pudding to set.
- For the topping, I microwave the chocolate frosting for about 15 seconds to soften it, then spread it evenly over the chilled cake.
- I return the cake to the fridge for another hour or until ready to serve.
Servings and timing
This recipe serves about 12 people and takes roughly 15 minutes to prepare, plus about 30 minutes for baking and 3 hours total chilling time.
Variations
- I sometimes swap the vanilla pudding for French vanilla or cheesecake flavor to change things up.
- If I’m feeling adventurous, I top the frosting with crushed chocolate or drizzle it with caramel.
- A homemade ganache can replace the canned frosting for a richer taste.
Storage/reheating
I store leftovers covered in the refrigerator for up to 4 days. There’s no need to reheat, as this cake is meant to be served cold. It actually tastes even better the next day once all the flavors meld.
FAQs
What is a poke cake?
A poke cake is a cake that’s been poked with holes after baking, which I then fill with a liquid or creamy filling like pudding, sweetened condensed milk, or Jell-O to add extra flavor and moisture.
Can I make this cake ahead of time?
Yes, I often make it a day ahead since it needs time to chill and set anyway. It also allows the flavors to fully develop.
Can I use homemade cake instead of boxed mix?
Absolutely. I sometimes bake a simple yellow cake from scratch when I have more time, but a boxed mix is a great shortcut.
Do I have to use canned frosting?
No, I sometimes make a quick chocolate ganache or even use melted chocolate chips with a bit of cream for a homemade topping.
How do I keep the frosting from tearing the cake?
I always warm the frosting slightly in the microwave to make it spreadable. This keeps it from pulling at the soft pudding layer or the cake surface.
Conclusion
This Boston Cream Poke Cake has become a favorite in my kitchen for good reason. It’s easy, delicious, and always a crowd-pleaser. I love how it turns a classic dessert into something even more irresistible with barely any extra effort. Whether it’s for a potluck, a celebration, or a simple family treat, this cake never fails to impress.
Boston Cream Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes (including chilling)
- Yield: Serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Boston Cream Poke Cake is a rich and creamy dessert twist on the classic Boston Cream Pie. Made with moist yellow cake, creamy vanilla pudding, and a silky chocolate frosting, it’s a crowd-pleasing make-ahead dessert perfect for potlucks and parties. Try this easy poke cake recipe for a no-fuss treat that’s big on flavor!
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1 container (16 oz) chocolate frosting
Instructions
- Preheat your oven and prepare the yellow cake mix according to package instructions. Bake in a 9x13-inch pan.
- Once baked, cool the cake for 5 minutes, then poke holes all over using the handle of a wooden spoon.
- Whisk together pudding mix and cold milk until smooth, then pour over the cake, filling the holes.
- Chill the cake in the refrigerator for at least 2 hours.
- Soften the chocolate frosting by microwaving it for about 15 seconds, then spread evenly over the chilled cake.
- Refrigerate for another hour or until ready to serve.
Notes
- Swap the vanilla pudding with French vanilla or cheesecake flavors for variety.
- Top with chocolate shavings, crushed candy, or a caramel drizzle for extra flair.
- Homemade ganache can be used in place of canned frosting for a gourmet touch.
- Cake can be made a day ahead and stored in the fridge, making it a perfect make-ahead dessert.
