BOSTON CREAM POKE CAKE
This Boston Cream Poke Cake tastes like the pie but it’s in cake form! It’s so easy to make thanks to a boxed cake mix, pudding and chocolate frosting! This is an easy and fun cake that everyone wants the recipe for.
VIDEO INCLUDED BELOW:
WHAT YOU’LL NEED:
yellow cake mix
ingredients needed to make cake; eggs, oil and water
instant vanilla or French vanilla pudding
milk
chocolate frosting
STEP-BY-STEP INSTRUCTIONS 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.
Enjoy!
BOSTON CREAM POKE CAKE
This Boston Cream Poke Cake tastes like the pie but it's in cake form! It's so easy to make thanks to a boxed cake mix, pudding and chocolate frosting!
Print Pin RatePrep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 434kcal
Ingredients
- 1 box yellow cake mix
- ingredients needed to make cake; eggs, oil and water
- 2 (3.4 oz) boxes instant vanilla or French vanilla pudding
- 4 cups milk
- 1 tub chocolate frosting
Instructions
- Make cake mix according to directions and bake in a well-greased 9 x13 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 until all 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 fridge to set and cool (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 a little thick but pourable - not bubbly hot.
- Pour chocolate frosting on top of pudding.
- 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 fridge to fully cool and set up.
Video
Notes
This cake needs to be kept refrigerated. This cake tastes better after it has sat in the fridge overnight.
Nutrition
Calories: 434kcal | Carbohydrates: 78g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 535mg | Potassium: 220mg | Sugar: 57g | Vitamin A: 190IU | Calcium: 192mg | Iron: 1.7mg
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Cassie says
I have made this cake twice now, and I have also made your Oreo poke cake as well!! As soon as we finish one of these cakes my boyfriend is always asking for another! Thank you so much for your recipes and for your dedication! 🙂
Unknown says
HI I MAKE HOMEMADE CAKES SO I WAS WONDERING CAN I MAKE MY BUTTER CAKE N CUSTARD INSTEAD OF THE CAKE MIX N PUDDING WILL IT WORK ???
Brandie (The Country Cook) says
You can certainly use your own cake recipe for the base.
Claire says
Making it again today. Everyone loves it. I have done many different poke cakes. Thanks Brandie
Randy Banks says
Have made this cake twice. So easy and so good !
Brandie (The Country Cook) says
So easy and everyone loves it! Glad you are enjoying this recipe.
Randy Banks says
I've made this 3 times and everybody ask for the recipe. So easy and very good.
Anonymous says
My packet of pudding says to cook for few minutes… My question is do I have to cook n thn pour or I should skip cooking the pudding?
Brandie says
You have the wrong type of pudding. You purchased cook and serve pudding and you need the instant pudding. Sorry!
JJ says
Hi Brandie–
I purchased Duncan Hines Whipped Chocolate Frosting by accident instead of the usual “thick” frosting. Will melting the whipped chocolate frosting work?
Brandie says
Hi JJ – it will still work. Just don’t warm it up for too long. Keep a close eye on it. You want it to be easily spreadable but not hot so it will set up as it cools. Hope that makes sense!
JJ says
It does! Thank you! I’ll tell you how it turns out!
Heather says
I’m not sure what I did wrong when making the pudding. It was very watery. I followed all directions and still put the frosting on it. .
Brandie @ The Country Cook says
Hi Heather! It sounds like you made the cook & serve pudding (which needs to be cooked on the stove first) instead of the instant pudding :/
Mandy says
My husband absolutely loves this version of poke cake Above All Others!
I make it alot, and so many many more of Your Awesome recipes as well!
THANKS SO MUCH BRANDIE!! ????
tom says
Made this again tonight 2nd time in 3 weeks. My kids LOVED it. Lets see this time if it passes my niece’s family test!
Brandie @ The Country Cook says
Hi Tom! I love it!! Hope your niece loves it too! Appreciate you coming back to leave a comment on this recipe 🙂
Maggie B. says
I was searching Google in the middle of the night for a easy, pudding dessert. I saw this recipe come up . I knew I had found the one! Thanks to online grocery ordering and
pick-up I had all the ingredients for dinner and dessert by 9::30 am. The cake is in the refrigerator chilling but I don’t think it’ll make it till tomorrow for my Husband and I to taste test. I garnished my cake with fresh strawberries it looks scrumptious!
Oana says
Can I use regular pudding, the kind you make on the stove and not instant pudding?
Dolores says
I made this last night and covered it with a plastic cover in the fridge. Today when I took the cover off– the frosting was wet and runny. It ran right off the pudding. It tasted wonderfully, but what did I do wrong? Should I not have covered it? I cooled it for at least 2 hours, but I still got condensation under the cover and I it dripped onto the frosting making it runny. It is fluid and did not harden. That’s the only thing I can think of. Does any one have any suggestions?
Brandie @ The Country Cook says
Hi Dolores, yes, it sounds like it was covered when everything wasn’t totally cooled. Heat is the only thing that would cause condensation on the plastic wrap. There is no need to cover it while in the fridge until you’ve already sliced it. I am so happy you enjoyed it though!! 🙂