Go Back
–+ servings

Boston Cream Poke Cake

Please rate us
A crowd-pleasing dessert with a soft yellow cake, vanilla pudding filling, and a glossy chocolate top, perfect for potlucks and celebrations.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the cake and pudding
  • 1 box yellow cake mix Follow the box instructions for eggs/oil/water.
  • 2 boxes instant vanilla pudding mix (3.4 oz each)
  • 4 cups cold milk For pudding.
For the glaze
  • 8 oz semi-sweet chocolate chips For making the glaze.
  • 2 tbsp corn syrup Optional for a shinier glaze.
For the whipped cream layer
  • 1 cup heavy cream For whipping or folding into the pudding.
  • 1 tsp vanilla extract For added flavor.

Method
 

Preparation
  1. Preheat oven according to cake mix instructions. Grease a 9×13-inch pan.
Baking the Cake
  1. Prepare and bake the yellow cake according to the box directions for a 9×13 pan until a toothpick comes out mostly clean.
Poking Holes
  1. While the cake is still warm, poke holes across the surface about 1–1½ inches apart with the handle end of a wooden spoon.
Preparing the Pudding
  1. In a large bowl, whisk both boxes of instant vanilla pudding with 4 cups of cold milk until smooth and thickened.
  2. For a lighter top, reserve about 1 cup of pudding, and whip the heavy cream with 1 tsp vanilla to soft peaks. Fold into the reserved pudding.
Filling the Holes
  1. Pour the pudding evenly over the warm cake, focusing on filling the holes first.
Chilling
  1. Cover and chill the cake for at least 2 hours until the pudding is fully set.
Making the Chocolate Glaze
  1. In a microwave-safe bowl, heat chocolate chips in 20–30 second bursts, stirring until smooth. Stir in corn syrup (optional).
Glazing the Cake
  1. Pour the warm glaze over the chilled pudding layer and spread to the edges. Chill until the glaze firms.
Serving the Cake
  1. Slice into squares with a warm, dry knife for clean edges. Serve chilled.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gSodium: 220mgFiber: 1gSugar: 30g

Notes

For best texture, chill cake for at least 4 hours. Keep leftovers covered in the fridge for up to 4 days.
Tried this recipe?Let us know how it was!