Easy and delicious Boston Cream Poke Cake with a moist vanilla cake, creamy pudding filling, and a rich chocolate glaze—perfect for any occasion!

Why You’ll Love This Recipe

Super easy with minimal ingredients
Combines the flavors of Boston cream pie in a simple cake format
Moist, creamy, and chocolatey in every bite
Perfect for make-ahead desserts
Great for parties, potlucks, or family gatherings

Ingredients

For the Cake:

1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, and water)

For the Filling:

2 boxes (3.4 oz each) instant vanilla pudding mix
4 cups cold milk

For the Chocolate Glaze:

1 cup heavy cream
1 ½ cups semisweet chocolate chips
1 tbsp unsalted butter

Directions

Prepare the cake according to the package instructions in a 9×13-inch baking dish. Bake and let it cool slightly.
Use the handle of a wooden spoon to poke holes evenly across the cake.
In a bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken slightly.
Pour the pudding over the cake, ensuring it fills the holes. Smooth the top and refrigerate for at least 30 minutes.
For the glaze, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips and butter. Stir until smooth and glossy.
Pour the chocolate glaze over the chilled cake, spreading it evenly.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Servings and Timing

Prep Time: 20 mins
Cooking Time: 30 mins
Additional Time: 1 hr 15 mins
Total Time: 2 hrs 05 mins
Servings: 12 slices
Calories per serving: 320 kcal

Variations

Chocolate Cake Version: Use a chocolate cake mix instead of yellow cake for a richer taste.
Extra Creamy Filling: Use an additional box of pudding for a thicker, creamier filling.
Mocha Twist: Add 1 tsp of instant coffee to the chocolate glaze for a mocha flavor.
Peanut Butter Glaze: Stir 2 tbsp of peanut butter into the chocolate glaze for a nutty taste.
Strawberry Layer: Add a layer of fresh sliced strawberries between the pudding and glaze for a fruity twist.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
Serving Tip: This cake is best served chilled, but let it sit at room temperature for 10 minutes before eating for the best texture.

FAQs

1. Can I use homemade cake instead of a cake mix?

Yes! Use a homemade yellow cake recipe if you prefer to make it from scratch.

2. Can I use cook-and-serve pudding instead of instant pudding?

Instant pudding works best, but if using cook-and-serve, let it cool slightly before pouring it over the cake.

3. Can I make this cake in advance?

Yes, it actually tastes better the next day as the flavors meld together.

4. How do I prevent the pudding from being too runny?

Make sure to use the correct milk-to-pudding ratio and let it thicken before pouring.

5. Can I use milk instead of heavy cream for the glaze?

Heavy cream creates a smooth, rich glaze, but you can use milk for a thinner consistency.

6. What’s the best way to cut clean slices?

Use a sharp knife and wipe it clean between cuts for neat slices.

7. Can I add a different topping instead of chocolate glaze?

Yes, try a dusting of cocoa powder, caramel drizzle, or whipped cream.

8. Can I make this cake gluten-free?

Use a gluten-free cake mix and check that all ingredients are gluten-free.

9. Can I add a crunchy topping?

Chopped nuts, toffee bits, or crushed cookies make great additions.

10. How do I keep the glaze from hardening too much?

Adding a bit of butter keeps the glaze smooth and glossy.

Conclusion

Boston Cream Poke Cake is a decadent yet easy dessert that brings together the creamy, chocolatey flavors of the traditional Boston cream pie in a fun, effortless format. Whether you’re making it for a party, special occasion, or just to treat yourself, this cake is guaranteed to be a hit!

Boston Cream Poke Cake

Author: Chef Clara
Total Time: 2 hrs 05 mins
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

Easy and delicious Boston Cream Poke Cake with a moist vanilla cake, creamy pudding filling, and a rich chocolate glaze—perfect for any occasion!

Ingredients

Cake: Yellow cake mix, eggs, oil, water.
Filling: Instant vanilla pudding mix, cold milk.
Chocolate Glaze: Heavy cream, semisweet chocolate chips, unsalted butter.

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Instructions

Prepare and bake cake in a 9×13-inch pan; let cool slightly.
Poke holes evenly across the cake.
Whisk pudding mix and milk; let thicken, then pour over cake.
Refrigerate for 30 minutes.
Heat cream, add chocolate chips and butter, stir until smooth.
Pour glaze over the cake and spread evenly.
Chill for 1 hour before serving.

Notes

Use a wooden spoon handle for evenly sized holes.
Let the cake set overnight for the best flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes (Additional Time: 1 hr 15 mins)
Category: Dessert
Method: Baking
Cuisine: American