This Boston Cream Poke Cake tastes just like the pie but in cake form! Easily made with a boxed cake mix, pudding and chocolate frosting!
AN EASIER VERSION OF THE FAMOUS PIE
This is an easy and fun cake that everyone wants the recipe for. I have made this recipe more times than I can count for friends, family and co-workers. It’s requested for birthday cakes, celebration cakes and just because! It tastes just like a Boston Cream Pie but so much easier to make!
TIPS FOR MAKING BOSTON CREAM POKE CAKE:
- You’ll need a large round wooden spoon handle or other similar sized object to poke the holes. You want fairly large-sized holes for the pudding to go into.
- Don’t let the pudding set before pouring onto cake. Whisk the pudding well for a minute or two then start pouring straight into the holes of the cake.
- When softening the frosting in the microwave (to make it pourable) make sure not to get it bubbling hot. Just microwave it for a few seconds at a time and stir after each time until it gets to a smooth, pourable consistency. The cake should be completely cooled before doing this.
- I have tons of different poke cake ideas here on the blog. You can have a lot of fun with these cakes by switching out the cake, pudding and frosting flavors! One of my most popular poke cake recipes is this Banana Pudding Poke Cake
- I do not recommend doing this as a layer cake. It just won’t hold up because of the pudding.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow cake mix – you could use a butter cake mix but you will need to use the ingredients called for on the back of the box (butter instead of oil.) You could also use a vanilla cake mix or you can make a homemade yellow cake!
- eggs, oil and water – you will be following the directions on the back of the cake mix box for a 9×13-inch cake.
- instant vanilla or French vanilla pudding – it has to be instant – not cook and serve. It will never set up if you use the cook and serve.
- chocolate frosting – use your favorite brand and it can either be the creamy kind or the whipped kind.
HOW TO MAKE BOSTON CREAM POKE CAKE:
Make cake mix according to directions and bake in a well-greased 9×13 pan. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
In a bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
Pour pudding on top of warm cake. Taking care to pour straight into the holes in the cake. Take a spoon and spread it out. I like to very gently press down to ensure that pudding goes into the holes and spread it all the way to the sides.
Put cake in fridge and allow to cool completely before adding the frosting (about 2 hours.) Remove the lid and foil covering from the tub of chocolate frosting. Pop it in the microwave for about 10-15 seconds. Stir with a spoon. It should still be thick but pourable – not bubbly hot. Pour chocolate frosting on top of pudding.
Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.
Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up. This cake needs to be kept refrigerated.This is one of those cakes that I think tastes better after it has sat in the fridge overnight. It really helps the pudding to settle in and blend all the flavors.
CRAVING MORE POKE CAKE RECIPES?
Originally published: March 2012
Updated & republished: June 2023
Boston Cream Poke Cake (+Video)
- 15.25 ounce box yellow cake mix
- ingredients needed to make cake; eggs, oil and water
- 2 (3.4 ounce) boxes INSTANT vanilla or French vanilla pudding
- 4 cups milk
- 16 ounce tub chocolate frosting
- Make cake mix according to directions and bake in a well-greased 9 x13-inch pan.
- When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
- You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
- In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Whisk for about a minute until most of the lumps are gone.
- Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
- Put the cake into the refrigerator to set and cool (about 2 hours).
- After age has cooled, remove the lid and foil covering from the tub of chocolate frosting. Put it in the microwave for about 10-15 seconds.
- Stir with a spoon. It should still be a little thick but pourable – not bubbly hot.
- Pour chocolate frosting on top of pudding layer of cooled cake. Spread frosting evenly over cake starting in the center then spreading it towards the sides.
- Allow to cool on the counter for a few minutes, then put into the refrigerator to fully cool and set up.
- This cake needs to be kept refrigerated. This cake tastes even better after it has sat in the fridge overnight.
- For a more homemade cake flavor, try substituting the water in the cake mix recipe with milk.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.