Introduction
There’s something magical about transforming a classic dessert into a simpler version without sacrificing flavor. That’s exactly what makes this Boston Cream Pie Poke Cake so special. Inspired by the traditional Boston Cream Pie — a sponge cake layered with vanilla custard and topped with a chocolate glaze — this poke cake version simplifies the process while keeping all the delicious elements intact.
By combining a moist yellow cake base with creamy pudding and finishing it with a luscious chocolate topping, this cake offers layers of texture and indulgence. It’s perfect for potlucks, birthdays, or any gathering where you want a show-stopping yet effortless dessert. With a few easy steps and some chill time in the fridge, you’ll have a dessert that looks bakery-made but is totally homemade.
Preparation Time
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Prep time: 15 minutes
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Cook time: 25–30 minutes
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Chill time: 2 hours
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Total time: 2 hours 45 minutes
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Servings: 12 slices
Ingredients
For the Cake:
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1 box yellow cake mix (plus ingredients required on box: eggs, oil, water)
For the Pudding Filling:
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2 boxes (3.4 oz each) instant vanilla pudding mix
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4 cups cold milk
For the Chocolate Glaze:
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1 cup semisweet chocolate chips
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¾ cup heavy cream
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1 tbsp butter (optional, for shine)
Instructions
1. Bake the Cake
Prepare the yellow cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking dish. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10–15 minutes.
2. Poke the Holes
Once the cake is slightly cooled, use the handle of a wooden spoon or a thick straw to poke holes all over the surface, spacing them about an inch apart. Be sure to go about two-thirds deep but not all the way to the bottom.
3. Prepare the Pudding
In a mixing bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until it thickens slightly. Pour the pudding over the cake immediately, using a spatula to gently press it into the holes and spread evenly. Refrigerate for at least 1 hour.
4. Make the Chocolate Glaze
In a small saucepan or microwave-safe bowl, heat the heavy cream until just beginning to simmer. Pour it over the chocolate chips and let sit for 2 minutes, then whisk until smooth. Stir in the butter for added shine if desired. Let the glaze cool for 5 minutes before pouring over the chilled cake.
5. Chill and Serve
Spread the chocolate glaze evenly over the pudding layer. Refrigerate the cake for at least another hour (or overnight) to allow the flavors to meld. Slice and serve chilled for the best taste and texture.
Tips for Success
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Use whole milk for a richer pudding layer, but any milk will work.
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For a stronger vanilla flavor, try French vanilla or add a dash of vanilla extract to the pudding.
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Make sure the cake is completely cool before adding the chocolate topping, or the glaze may melt into the pudding.
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Store leftovers covered in the fridge for up to 4 days — if it lasts that long!
Conclusion
This Boston Cream Pie Poke Cake brings the charm of an old-fashioned dessert into the modern kitchen. It’s wonderfully indulgent without being overly complicated. Whether you’re making it for a holiday, a birthday party, or just because you’re craving something sweet, this cake never disappoints. One bite and you’ll understand why it’s become a favorite across kitchens nationwide. Simple to make and stunning to serve — it’s the perfect dessert to impress without the stress!