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Boston Cream Poke Cake Recipe

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4.3 from 35 reviews

This Boston Cream Poke Cake is a delightful twist on classic Boston Cream Pie, made easy with a yellow box cake mix, creamy vanilla pudding, and rich chocolate frosting. The cake is baked, then poked with holes which are filled with pudding to create moist, flavorful bites. Topped with a smooth chocolate frosting, this dessert is perfect for parties or a comforting treat, and can be made ahead for convenience.

  • Total Time: 1 hour 20 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

For the Cake

  • 1 box yellow cake mix (including ingredients listed on the box to prepare the cake mix, such as eggs, oil, and water)

For the Pudding

  • 2 (3.4 oz) boxes vanilla pudding mix (including ingredients needed to prepare pudding such as milk)

For the Frosting

  • 1 (16 oz) tub chocolate frosting

Instructions

  1. Prepare the Cake: Preheat your oven as directed on the yellow cake mix box. Prepare the yellow cake batter according to the package instructions including the required ingredients. Pour the batter into a 9×13 inch baking pan and bake as directed until a toothpick inserted comes out clean. Allow the cake to cool completely before proceeding.
  2. Poke the Cake: Using a straw or the handle of a wooden spoon, poke holes evenly all over the cooled cake to create cavities for the pudding to seep into, enhancing the moisture and flavor.
  3. Prepare the Pudding: While the cake cools, prepare the vanilla pudding according to the instructions on the pudding boxes, typically mixing pudding mix with cold milk until thickened.
  4. Fill the Cake with Pudding: Gently spoon the prepared pudding over the top of the cake, pressing lightly to allow the pudding to fill the holes and soak into the cake.
  5. Chill the Cake: Cover the pudding-filled cake and refrigerate for at least 30 minutes or overnight to let the pudding fully absorb into the cake.
  6. Prepare the Frosting: About 30 minutes before serving, warm the chocolate frosting in the microwave for 30-60 seconds until smooth and spreadable.
  7. Frost the Cake: Pour the warm chocolate frosting over the pudding layer and spread evenly with a spatula or frosting knife.
  8. Set and Serve: Refrigerate the cake for at least another 30 minutes to allow the frosting to set before slicing into squares and serving. Enjoy your Boston Cream Poke Cake!

Notes

  • This cake tastes best when made a day ahead, allowing the flavors to meld and pudding to soak thoroughly.
  • Store leftovers in an airtight container in the refrigerator for 5-7 days to maintain freshness.
  • You can freeze the poke cake, then thaw it in the refrigerator the day before serving.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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