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Boston Cream Poke Cake
A rich and creamy dessert mashup of classic Boston cream pie and easy poke cake—layered with vanilla pudding and topped with silky chocolate ganache. Perfect for any gathering!
Ingredients
1 box yellow cake mix (plus ingredients listed on the box: eggs, water, and oil)
2 boxes (3.4 oz each) instant vanilla pudding mix
4 cups cold milk
1 cup heavy cream
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8 oz semi-sweet chocolate chips
2 tablespoons corn syrup (optional, for shine)
1 teaspoon vanilla extract
Instructions
Bake the Cake
Preheat oven according to cake mix instructions.
Grease a 9×13-inch baking dish.
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Prepare and bake the yellow cake as directed.
Let it cool for 15 minutes.
Poke the Cake
Use the handle of a wooden spoon or straw to poke holes all over the cake.
Ensure the holes go deep enough for pudding to seep in.
Prepare Pudding
In a mixing bowl, whisk together the vanilla pudding and cold milk.
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Let it sit for 2 minutes to thicken slightly.
Fill and Chill
Pour pudding evenly over the cake, letting it fill the holes.
Smooth the top with a spatula.
Refrigerate for at least 1 hour.
Make Chocolate Glaze
Heat the heavy cream in a saucepan until simmering.
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Remove from heat and add chocolate chips.
Let sit for 2–3 minutes, then whisk smooth.
Stir in corn syrup and vanilla extract.
Glaze the Cake
Spread the warm glaze evenly over the chilled pudding layer.
Refrigerate again for 2 hours or until set.
Serving Tips
Serve chilled.
Garnish with shaved chocolate or whipped cream if desired.
Keeps well in the fridge for up to 3 days.
FAQs
Q: Can I make this ahead of time?
A: Yes! It’s even better after sitting overnight in the fridge.
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Q: Can I use homemade cake or pudding?
A: Absolutely. Use homemade sponge and custard for a from-scratch twist.