This Boston Cream Poke Cake Recipe is easy to make with a yellow cake mix and filled with pudding and topped with a chocolate frosting. The homemade filling is the perfect surprise addition!
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Pin RecipeEasy Boston Cream Poke Cake Recipe
It’s no secret that I love poke cake recipes, and this Boston Cream Pie Poke Cake is one of my favorite variations! It has all the rich flavor of a classic Boston Cream Pie Cake, but it’s so much easier to make.
We start with a basic boxed cake mix. Then, we add a layer of homemade pudding and a sweet chocolate glaze.
Quick and easy to make, this poke cake is guaranteed to become a fast favorite. It’s perfect for everything from Memorial Day recipes to Father’s Day desserts, and everyday treats!
Boston Cream Poke Cake Recipe
Equipment
- 9×13 baking dish
- Hand mixer
- whisk
Ingredients
Cake Ingredients:
- 1 box yellow cake mix (16.25 ounces)
- 3 eggs
- 1 cup milk
- ½ cup olive oil or vegetable oil
Filling Ingredients:
- 4 cups milk whole
- ½ teaspoon vanilla extract
- 2 boxes instant vanilla pudding mix (3.4 ounces) each
Topping Ingredients:
- 1½ cups chocolate chips
- 1 tablespoon corn syrup
- ¾ cup heavy cream
Instructions
- Gather all the ingredients, and preheat the oven according to the cake instructions.
- Prepare yellow cake in a 9×13-inch baking pan according to package instructions. Let cool completely. A toothpick inserted into the center of the cake should come out cleanly.1 box yellow cake mix, 3 eggs, 1 cup milk, ½ cup olive oil or vegetable oil
- While the cake is cooling, make the pudding. In a large bowl, whisk the cold milk, vanilla, and pudding mix until smooth. Continue to whisk for about 2 minutes or until the pudding becomes thick.4 cups milk, ½ teaspoon vanilla extract, 2 boxes instant vanilla pudding mix
- Use the handle of a spoon or your finger (wash your hands first!) to poke holes in the cake. You want to poke a hole every 1-2 inches across the entire surface of the cake.
- Scoop the pudding onto the cake and spread it evenly across the whole cake, making sure the pudding goes down into the holes. Push the pudding into the holes as you spread.
- Make the chocolate glaze next. Add the chocolate chips and cornsyrup to a large mixing bowl. Bring the heavy cream to a boil then pour the hot cream over the chocolate chip. Let the bowl sit for one minute, allowing the cream to melt the chocolate chips. Then, whisk until smooth.1½ cups chocolate chips, 1 tablespoon corn syrup, ¾ cup heavy cream
- Pour the chocolate glaze over the entire cake in the pan. Spread the glaze evenly across the top of the cake.
- Slice and serve the cake immediately or cover the dish with plastic wrap, then chill the cake in the fridge.
Nutrition
Tips + Tricks
- Make sure that you use a wooden spoon handle to add the holes to the cake. This will keep the cake holes uniform in size, and also, the warm cake won’t stick to the wooden handle!
- Be careful not to poke the holes too close together, leaving a little space in between each cavity. Otherwise, your cake will become too mushy!
- Use chocolate cake mix for a richer, even more chocolatey cake.
- Use chocolate pudding for a decadent chocolate Boston cream pie recipe.
Why You’ll Love This Recipe
This Boston Cream Pie Poke Cake allows you to enjoy all the flavor of a classic Boston Cream Pie with a fraction of the work! Plus, thanks to the use of a cake mix, it’s virtually failproof.
Then, the pudding sinks into the cake, keeping it moist and infusing every bite with sweet, creamy flavor. Top it off with a smooth chocolate glaze, and it will have everyone begging for seconds.
From start to finish, the entire cake is ready to eat in less than an hour, and cleanup is a breeze. You’ll be in and out of the kitchen in no time! This cake is incredible on its own. However, if you really want to go all out, feel free to serve it with a dollop of whipped cream.
How to Store + Freeze
Leftover cake can be stored in the fridge for 3 to 4 days. Cover the top tightly with plastic wrap, or store it in an airtight container to keep it fresh.
This cake can also be frozen for up to 1 month. Transfer it to a freezer-safe container to keep it fresh, and thaw it in the fridge overnight when you’re ready to serve.
FAQs
Of course! The vanilla pudding keeps the closest flavor to that Boston Cream Pie taste, but you can totally use any other pudding flavors that you want. Chocolate would be super yummy!
Boston Cream Cake, also known as Boston Cream Pie was originally created by Chef Augustine François Anezin at Boston’s Parker House Hotel in the 1860s. Although it has always been a cake, most commercial kitchens during the time it was created used pie pans. Therefore, the names are used interchangeably. The original recipe quickly became a hit and has remained popular ever since!
It’s because the cake literally has holes poked into it! Those holes allow for the pudding to seep into the cake, making it moist and delicious.
Share With Us!
I hope you enjoy this delicious Boston Cream Poke Cake Recipe! If you give it a try, please share your experience in the comments below. Don’t forget to share your delicious creations on social media @allthingsmamma using #allthingsmamma. Happy baking!
