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
Scale
- 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
