Boston Cream Poke Cake
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Posted: 06/09/25
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If you’re craving an easy dessert that’s guaranteed to impress, this Boston Cream Poke Cake is a must-try! It’s a fun twist on the classic Boston Cream Pie, with layers of moist yellow cake, creamy vanilla pudding, and a rich chocolate glaze on top. Perfect for potlucks, family gatherings, or just because!
Boston cream poke cake is just what you need for dessert this week. Pudding poke cakes aren’t a ton of work but offer a ton of flavor. Moist cake and creamy pudding topped with a delicious chocolate glaze will have you cutting a sneaky second slice once the kids head off to bed.
Why You’ll Love This Recipe
- Using boxed cake mix and instant pudding make this poke cake recipe so quick and easy to assemble.
- This is an easier version of the ever so popular Boston Cream Pie. Plus it needs to sit for a few hours or overnight, so you can bake it ahead.
- This cake is so decadent with the moist cake base, creamy vanilla pudding and rich chocolate glaze. It’s bound to be a crowd pleaser.
Ingredients For Boston Cream Poke Cake
- Yellow cake mix – A box of yellow cake mix is is the best way to get that true Boston Cream donut flavor.
- Instant vanilla pudding mix – Instant pudding is a life saver here so you don’t have to make a vanilla custard.
- Milk – The best way to get a nice creamy pudding.
- Vanilla extract – Gives a depth of flavor.
- Semi-sweet chocolate chips – Semi-sweets have a great balance between bitter and sweet.
- Butter – Using room temperature butter will allow it to melt into the chocolate more consistently.
- Heavy whipping cream – This is the secret ingredient in a homemade chocolate glaze.
How to make Boston Cream Poke Cake
Prepare and bake the cake in a 13×9 inch cake pan according to the package instructions.
Poke holes across the cake with the handle of a wooden spoon, while it is still a bit warm, through to the bottom of the pan.
In a large bowl, whisk together pudding, milk, and vanilla, but don’t let it thicken. Pour the thin pudding mixture over the cake in an even layer.
Refrigerate the cake for one hour to set pudding
To make the chocolate sauce, place the chocolate chips and butter in a heat-proof bowl.
In a microwavable bowl, heat the heavy cream. Cook for 45 seconds then stir and then cook for 45 seconds more, repeat until the cream is hot.
Pour hot cream over chocolate chips and let sit for 2 minutes to melt.
Stir until smooth. Let the glaze cool for 10 minutes.
Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.
Pro Tips
- When poking holes into the cake, be sure to push the handle in all the way to the bottom of the pan.
- Do not skip letting the chocolate ganache cool before pouring it onto the cake.
- You want the pudding mixture to still be a bit runny when you pour it onto the cake, so make sure you don’t let it set.
- Instant pudding is a must for this recipe. The type that has to be cooked will never thicken.
- You can also use French vanilla pudding if that is what is available to you. French vanilla might even have a little more of a custardy mouthfeel from the egg yolks.
Storage
Fridge: Store any uneaten cake covered in the baking dish, or in slices in an airtight container in the fridge for 3-4 days.
Freezer: I do not recommend freezing the completed cake because the texture of the pudding will change when it thaws. If you want to make part of this cake ahead, bake the cake base and poke the holes, then freeze. Allow to come to room temperature before adding the custard.
Boston Cream poke cake is going to quickly become your family’s favorite dessert for any occasion. Plus it is so easy to make ahead and bring with you to any cookouts or get togethers.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Boston Cream Poke Cake
Easy and delicious Boston Cream Poke Cake with layers of cake, pudding, and chocolate glaze. Perfect for parties and family gatherings!
Video
Equipment
Ingredients
- 16.25 ounces yellow cake mix plus ingredients to prepare
- 2 boxes instant vanilla pudding mix (3.4 ounces each)
- 4 cups milk
- ½ teaspoon vanilla
- 1 ½ cups semi-sweet chocolate chips
- 1 Tablespoon butter
- 1 cup heavy whipping cream
Instructions
- Prepare and bake the cake in a 9×13 inch cake pan according to the package instructions.
- While the cake is still warm poke holes across the cake with the handle of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
- In a large bowl, whisk together instant pudding powder, milk, and vanilla, but don't let it thicken. Pour the thin pudding mixture over the cake in an even layer.
- Refrigerate the cake for one hour to set pudding
Chocolate Glaze
- When the cake is cooled completely, make the chocolate sauce. Place the chocolate chips and butter in a heat-proof bowl.
- In a microwavable bowl, heat the heavy cream. Cook for 45 seconds then stir and then cook for 45 seconds more until hot.
- Pour hot cream over chocolate chips and butter. Let sit for 2 minutes to melt.
- Stir until smooth. Let the glaze cool for 10 minutes. Letting the glaze cool is an important step, don't skip this part!
- Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.
Nutrition Information
Serving: 1piece, Calories: 269kcal (13%), Carbohydrates: 38g (13%), Protein: 4g (8%), Fat: 12g (18%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 20mg (7%), Sodium: 260mg (11%), Potassium: 167mg (5%), Fiber: 1g (4%), Sugar: 25g (28%), Vitamin A: 247IU (5%), Vitamin C: 0.2mg, Calcium: 122mg (12%), Iron: 1mg (6%)
How to Serve Boston Cream Poke Cake
This decadent cake goes well with your favorite cup of coffee after supper or any time of day. We also love to have bowls of our favorite sliced fruits or even a fruit salad on the table to eat alongside this creamy chocolatey cake.
If you are feeling fancy, top each slice of cake with whipped cream and a sprinkle of cocoa powder.
More Great Poke Cakes
- Oreo lovers are going to be begging you to share this Oreo Poke Cake recipe. Moist cake and crunch Oreo pieces make this such a delight to eat.
- If you want to make a classic chocolate poke cake, Better Than Sex Cake is filled with sweetened condensed milk and caramel sauce and topped with whipped cream and toffee bits.
- If you have fresh picked strawberries, they will go perfectly with Strawberry Jell-o Poke Cake. You get the best of both worlds with this poke cake: fruity Jell-o and a creamy pudding custard.
- Carrots, coconut and pineapple are the best combination with cinnamon cream cheese frosting in Carrot Poke Cake.
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