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Boston Cream Poke Cake Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 16 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Boston Cream Poke Cake is a simple and delicious dessert that combines the flavors of classic Boston cream pie with the ease of a poke cake. Moist yellow cake is filled with creamy vanilla pudding and topped with rich chocolate frosting for a crowd-pleasing treat.

Ingredients

Scale

Cake

    • 1 box yellow cake mix
    • Ingredients listed on the cake mix box (usually eggs, oil, water)

Pudding

    • 2 (3.4 oz) boxes vanilla pudding mix
    • Ingredients listed on the pudding mix boxes (usually cold milk)

Topping

  • 1 (16 oz) tub chocolate frosting

Instructions

  1. Prepare the Cake: Preheat your oven according to the package instructions. Prepare the yellow cake mix as directed on the box for a 9×13-inch pan, including all required ingredients. Bake according to package directions. Allow the cake to fully cool once it has finished baking.
  2. Poke Holes in the Cake: Once the cake is cool, use a straw or the handle of a wooden spoon to poke holes evenly throughout the surface of the cake, reaching about two-thirds of the way down.
  3. Prepare the Pudding: Make the vanilla pudding by following the instructions on the package using the required amount of cold milk. Whisk until smooth and slightly thickened, but still pourable.
  4. Add Pudding to Cake: Spoon the pudding evenly over the cake, gently pressing down with a spatula to help the pudding seep into the holes. Spread the remainder over the top for an even layer.
  5. Chill the Cake: Cover the cake and refrigerate for at least 30 minutes, or preferably overnight, to allow the pudding to soak into the cake.
  6. Frost the Cake: Place the tub of chocolate frosting in the microwave and warm for 30–60 seconds, or until smooth and easily spreadable. Pour the frosting over the chilled pudding layer and use a spatula or knife to spread evenly across the cake.
  7. Set and Serve: Refrigerate the finished cake for at least another 30 minutes to allow the chocolate layer to set. Slice into squares, serve, and enjoy!

Notes

  • This cake is a great dessert to make a day ahead—it tastes even better as the flavors meld.
  • Store leftover cake in an airtight container in the refrigerator for 5-7 days.
  • You can freeze the cake; thaw in the refrigerator for a day before serving.
  • Ensure the cake is completely cooled before adding pudding to prevent it from soaking too quickly or melting.
  • Microwaving frosting makes it easier to spread and creates a smooth, glossy finish.

Nutrition

  • Serving Size: 1 square (1/16 of 9x13-inch cake)
  • Calories: 310
  • Sugar: 32g
  • Sodium: 390mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://emilyquickdinners.com/boston-cream-poke-cake-recipe/