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.
