Boston Cream Poke Cake is an easy twist on the classic Boston Cream Pie. A soft vanilla cake is poked and filled with creamy vanilla pudding, then topped with a silky chocolate glaze. It’s perfect for potlucks, holidays, and make-ahead desserts.
⏱ Prep & Chill Time
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Chill Time: 2–3 hours
- Total Time: ~3 hours
- Servings: 12
🍳 Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Wooden spoon handle (for poking holes)
- Saucepan or microwave-safe bowl
🥘 Ingredients
Cake
- 1 box vanilla or yellow cake mix
- Ingredients listed on cake mix (eggs, oil, water)
Filling
- 2 small boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
Chocolate Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp butter (optional, for shine)
📝 Ingredient Notes
- Cake mix: Yellow or vanilla both work perfectly.
- Pudding: Instant pudding is required (not cook-and-serve).
- Chocolate: Semi-sweet balances the sweetness well.
👨🍳 Instructions
1. Bake the cake
Prepare and bake cake according to package directions in a greased 9×13 pan.
Let cool 10 minutes.
2. Poke holes
Using the handle of a wooden spoon, poke holes evenly over the cake.
3. Add pudding
Whisk pudding mix with cold milk until smooth.
Pour pudding over the cake, spreading so it fills the holes.
Refrigerate 1 hour to set.
4. Make chocolate glaze
Heat heavy cream until hot but not boiling.
Pour over chocolate chips and butter.
Let sit 2 minutes, then stir until smooth.
5. Top cake
Pour chocolate glaze over chilled cake and spread evenly.
6. Chill & serve
Refrigerate 1–2 hours before slicing and serving.
📊 Nutrition (Approx per slice)
- Calories: 390
- Protein: 5g
- Carbs: 45g
- Fat: 22g
⭐ Tips & Variations
- Shortcut topping: Use canned chocolate frosting, warmed slightly.
- Extra creamy: Use French vanilla pudding instead.
- From scratch: Use homemade vanilla cake and pastry cream.
- Serving tip: Add whipped cream on top for extra indulgence.
- Storage: Keep refrigerated up to 4 days.
