Boston Cream Poke Cake Recipe

Overhead shot of the cake sliced into squares and some missing from the pan.

Poke cakes are a fun and easy dessert that have a creamy surprise inside! This Boston Cream Poke Cake is simple to make with a yellow cake mix, vanilla instant pudding, and a chocolate glaze on top. This one-pan dessert makes for the perfect potluck or gathering treat.

Prep Time 15

Cook Time 30

Chill Time 6

Total Time 6 45

Servings

Calories 280kcal

Author Jessica - Together as Family

Ingredients

1 box (15.25 oz) yellow cake mix (plus ingredients called for)
2 boxes (3.4 oz each) instant vanilla pudding mix
4 cups whole milk OR half and half
1 teaspoon vanilla extract
1 container (16 oz) store-bought chocolate frosting

Instructions

Preheat the oven according to the instructions on the bake of the cake mix. Spray a 9x13 baking pan with nonstick cooking spray and set aside.
Prepare the yellow cake mix according to the package instructions. This typically includes adding water, oil, and eggs and then mixing it thoroughly.
1 box (15.25 oz) yellow cake mix
Pour the cake batter into the prepare pan. Bake according to the directions on the cake box (typically 25-35 minutes).
^{* The cake is done when the edges slightly away from the sides of the pan and using the toothpick method yields a clean, dry toothpick. Stick a toothpick into the middle of the cake and it should come out clean or with crumbs on it, and not wet batter.}
Let the cake cool slightly while you prepare the vanilla pudding filling. In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla extract until thickened, about 2-3 minutes.
2 boxes (3.4 oz each) instant vanilla pudding mix, 4 cups whole milk OR half and half, 1 teaspoon vanilla extract
Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the top of the cake making sure the holes are 1-inch apart.
Pour the prepared pudding into the holes and spread it out over top of the cake using an offset icing spatula. Cover the cake with a lid or plastic wrap, and refrigerate for 6 hours to allow the cake to cool completely and for the frosting to thicken and set.
Remove the cake from the fridge. Place the tub of chocolate frosting inside the microwave and microwave for 20-30 seconds to thin it out and make it more pourable. Pour the chocolate frosting over the cake and spread it out evenly using an icing spatula.
1 container (16 oz) store-bought chocolate frosting
Serve the cake right away or for a firmer texture and frosting, cover the cake with a lid or plastic wrap, and refrigerate for 2-3 hours before serving.
^{* I prefer refrigerating the cake for a few hours before serving it (once it's frosted).}

Notes

Cake Mix : Use a yellow cake mix or a golden butter cake mix - either one will work great.

Nutrition