Description
This Boston Cream Poke Cake transforms the classic Boston Cream Pie into an easy, crowd-pleasing dessert. Moist yellow cake is filled with creamy vanilla pudding and topped with a glossy chocolate glaze for a treat that’s both simple to make and irresistible to eat.
Ingredients
Scale
For the Cake Base:
- 1 box yellow cake mix (plus eggs, oil, and water per package instructions)
For the Pudding Layer:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
For the Chocolate Glaze:
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Optional Toppings:
- Crushed Oreos
- Fresh berries
Instructions
- Bake the Cake: Prepare the yellow cake mix as instructed on the package and bake in a greased 9×13-inch dish. Let cool about 10 minutes.
- Poke Holes: Using the handle of a wooden spoon or skewer, poke holes evenly across the cake.
- Prepare Pudding: Whisk pudding mix with cold milk until smooth and slightly thickened. Pour over the cake, letting it seep into the holes. Refrigerate at least 1 hour.
- Make Chocolate Glaze: Heat heavy cream until steaming, pour over chocolate chips, and let sit 2 minutes. Whisk until smooth, then stir in vanilla.
- Top the Cake: Spread glaze evenly over the chilled cake. Return to fridge 1–2 hours to set.
- Serve: Slice into squares and garnish with crushed Oreos or berries if desired.
Notes
- Poke holes deep enough so pudding reaches the bottom layer.
- Use full-fat milk for thick, creamy pudding.
- Let glaze cool slightly before spreading to avoid melting the pudding.
- Chill overnight for best flavor and clean slices.
- Variations: try chocolate cake mix, Oreo layers, or even mini poke cupcakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Keywords: boston cream poke cake, boston cream pie poke cake, boxed cake mix recipes, boston cream dessert, pudding poke cake, easy cake recipe