This Boston Cream Poke Cake is a simple and delicious twist on the classic Boston Cream Pie. With soft yellow cake, creamy vanilla pudding filling, and a rich chocolate frosting topping, this dessert is easy to make and perfect for any occasion.
Why You’ll Love This Recipe
- Easy to Make – Uses a boxed cake mix and pudding for quick prep.
- Decadent & Creamy – Every bite is filled with smooth vanilla pudding and rich chocolate.
- Perfect for Any Occasion – Great for birthdays, potlucks, or family gatherings.
- Make-Ahead Friendly – Tastes even better when made a day in advance!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 box yellow cake mix (plus ingredients listed on the box)
- 2 (3.4 oz) boxes vanilla pudding mix (plus ingredients to prepare pudding)
- 1 (16 oz) tub chocolate frosting
Directions
Step 1: Bake the Cake
- Prepare Cake Mix – Follow the instructions on the yellow cake mix box to bake in a 9×13 pan.
- Cool the Cake – Allow the cake to cool completely before moving to the next step.
Step 2: Poke Holes & Add Pudding
- Poke Holes – Use a smoothie straw or the handle of a wooden spoon to poke holes evenly across the cake.
- Prepare the Pudding – Follow the instructions on the vanilla pudding boxes to make the pudding.
- Fill the Cake – Spoon the pudding over the cake, gently pressing to ensure it fills all the holes.
- Refrigerate – Cover and chill for 30 minutes to overnight for the best flavor.
Step 3: Add the Chocolate Frosting
- Melt Frosting – Microwave the chocolate frosting for 30-60 seconds until smooth and pourable.
- Spread Evenly – Pour over the cake and use a spatula to smooth it out.
- Chill Again – Refrigerate for at least 30 minutes to allow the chocolate layer to set.
Step 4: Serve & Enjoy
- Slice into squares and serve chilled!
Servings and Timing
- Servings: 16
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 45 minutes
Variations
- Homemade Pudding – Use homemade vanilla pudding for an even richer flavor.
- Ganache Topping – Replace store-bought frosting with homemade chocolate ganache.
- Strawberry Twist – Add a layer of sliced strawberries between the pudding and frosting.
- Coffee-Infused – Add 1 teaspoon of instant espresso powder to the chocolate frosting for a mocha flavor.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for 5-7 days.
- Freezing – Freeze for up to 2 months and thaw in the fridge a day before serving.
FAQs
Can I use homemade cake instead of boxed mix?
Yes! A homemade yellow cake works just as well.
Do I have to use instant pudding?
Yes, instant pudding is recommended for quick and easy preparation.
How do I prevent the cake from becoming soggy?
Let the cake cool completely before adding the pudding.
Can I use chocolate ganache instead of frosting?
Absolutely! Melt 1 cup chocolate chips with ½ cup heavy cream for a smooth ganache.
Can I make this cake ahead of time?
Yes! This cake actually tastes better when made a day ahead.
What can I use instead of chocolate frosting?
Try Nutella, dark chocolate glaze, or even a whipped chocolate mousse.
Can I make this in cupcake form?
Yes! Bake cupcakes, poke holes, fill with pudding, and top with frosting.
Should I serve this cake cold?
Yes! Boston Cream Poke Cake tastes best when served chilled.
Can I use sugar-free pudding?
Yes! Sugar-free pudding mix works well for a lower-sugar version.
Can I add toppings?
Of course! Try chocolate shavings, whipped cream, or caramel drizzle for extra indulgence.
Conclusion
This Boston Cream Poke Cake is a creamy, chocolatey, and incredibly easy dessert that’s sure to be a crowd favorite. With just a few simple ingredients, you can create a rich and indulgent treat that tastes just like classic Boston Cream Pie. Try it today and enjoy a deliciously simple dessert!
Print
Boston Cream Poke Cake
- Total Time: 1 hour 45 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
This Boston Cream Poke Cake is an easy and delicious twist on the classic Boston Cream Pie. Made with a soft yellow cake, creamy vanilla pudding, and a rich chocolate frosting layer, this cake is incredibly simple to prepare. Perfect for parties, gatherings, or a make-ahead dessert, this no-fuss recipe brings all the flavors of the traditional dessert in a quick and convenient way.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box to prepare it)
- 2 (3.4 oz) boxes vanilla pudding mix (plus ingredients needed to prepare the pudding)
- 1 (16 oz) tub chocolate frosting
Instructions
Step 1: Bake the Cake
- Preheat oven and prepare the yellow cake mix according to package instructions for a 9×13-inch baking dish.
- Bake as directed, then allow the cake to cool completely.
Step 2: Poke Holes in the Cake
- Use a smoothie straw or the handle of a wooden spoon to poke holes throughout the cake.
Step 3: Add the Pudding
- Prepare vanilla pudding according to package instructions.
- Spoon the pudding over the cake, gently pressing it down so it fills the holes.
- Cover and refrigerate for at least 30 minutes (or overnight) to allow the pudding to soak in.
Step 4: Add the Chocolate Frosting
- Microwave chocolate frosting for 30-60 seconds until smooth and spreadable.
- Pour the frosting over the cake and use a spatula to spread it evenly.
- Refrigerate for another 30 minutes to let the chocolate set.
Step 5: Serve and Enjoy
- Slice the cake into squares and serve chilled.
Notes
- Make-Ahead Tip: This cake is even better when made a day in advance.
- Storage: Keep leftovers in an airtight container in the refrigerator for 5-7 days.
- Freezing Option: Freeze the cake and thaw in the refrigerator a day before serving.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
