Why Make This Recipe
This Boston Cream Poke Cake is a rich, creamy dessert that combines a moist yellow cake, silky vanilla pudding, and a glossy chocolate glaze. It’s easy to make using boxed cake mix and instant pudding, yet tastes like it came from a bakery. Perfect for holidays, birthdays, or when you crave something indulgent!
How to Make Boston Cream Poke Cake
Ingredients :
- 1 box yellow cake mix (plus eggs, water, and oil as instructed)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 2 tablespoons corn syrup (optional, for shiny glaze)
- 1 teaspoon vanilla extract
Directions :
- Preheat oven to 350°F (175°C). Prepare cake batter as per box instructions. Pour into a greased 9x13-inch pan. Bake until golden and a toothpick comes out clean.
- Let cake cool for 10 minutes. Poke holes all over the top with a fork or skewer.
- In a bowl, whisk pudding mix with milk until thickened. Pour evenly over cake. Refrigerate for 2+ hours.
- For glaze: Heat heavy cream in a saucepan until simmering. Remove from heat, add chocolate chips and corn syrup (if using). Stir until smooth.
- Pour glaze over chilled cake, spreading evenly. Refrigerate 30 minutes before serving.
How to Serve Boston Cream Poke Cake
Serve chilled as a dessert with coffee, tea, or milk. Pair with fresh fruit or whipped cream for a balanced treat. Perfect for parties, potlucks, or after-dinner indulgence!
How to Store Boston Cream Poke Cake
Store covered in the fridge for up to 3 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight or at room temperature.
Tips to Make Boston Cream Poke Cake
- Poke holes generously to let the pudding soak into the cake.
- Use cold milk for the pudding to avoid lumps.
- Let the glaze cool slightly before pouring for a smoother finish.
Variation
- Swap yellow cake mix for white or chocolate cake mix.
- Use coconut milk instead of regular milk for a tropical twist.
- Top with crushed nuts, sprinkles, or caramel drizzle for extra flair.
FAQs
Can I make this ahead?
Yes! Assemble the cake up to 24 hours in advance. Refrigerate until ready to serve.
Why is my pudding layer runny?
Make sure the cake is fully cooled before adding pudding. Letting it chill for at least 2 hours helps set the layer.
Can I use store-bought frosting instead of homemade glaze?
Yes! Use store-bought chocolate frosting or ganache for convenience.