Boston Cream Poke Cake

I have to share this recipe with you for a great dessert! It’s Boston Cream Poke Cake with frosting. My sister gave it to me after I had tried it at her place! Oh my goodness, it was delish!! A simple recipe to make an extraordinary cake that I love, my family loves, and everyone I know loves.

Like many of my favorite recipes, this homemade Boston Cream Poke Cake dessert recipe is easy as pie. There are just a few steps, but the recipe is made easier by using pre-made ingredients. I sometimes make this easy Boston Cream Poke Cake from scratch, but when I’m busy and need to keep things simple, this is my go-to recipe. If I have more time, I might make the yellow cake and buttercream chocolate frosting from scratch.
Any time I can use shortcuts to make a dessert that tastes like a million bucks, I am happy. This Boston Cream Poke Cake hands those shortcuts to me in the recipe.

Go ahead, surprise the family with this dessert after dinner!

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe?

If you are looking for moist Boston Cream Poke Cake ideas and have a limited amount of time, this recipe is for you.
The recipe is so easy to follow. It gives a couple of shortcuts, cutting the time it takes in the kitchen, and the end result tastes just like those fancy Boston Cream Pies that you buy uptown.

Ingredient Notes & Substitutions

This recipe uses store-bought mixes and products rather than creating the cake from scratch. You need only four items, though you should check the instructions on each package for additional ingredients, such as an egg or two for the yellow cake.

• Yellow cake mix
• Vanilla instant pudding mix
• Milk
• Chocolate frosting

You could make this into a layer cake if you want to, but be sure to poke the holes and add pudding to the first layer before adding the second layer. Just be careful when you put the pudding in for the second layer, and be sure to poke only the second layer of the cake, since the bottom layer already has pudding in it.
If you are serving the cake to chocolate lovers, you could use a chocolate pudding if you like. In fact, you can use any flavor of pudding that pairs well with chocolate, so berry, pistachio, or other nut-flavored puddings will work well.

How To Make Boston Cream Poke Cake

Step 1: Preheat the oven to 350 degrees, and prepare the yellow cake mix according to the package instructions. Bake in a well-greased 9×13 baking dish for the length of time listed on the box.

Step 2: Let the cake cool.

Step 3: Mix together the pudding mix and milk in a mixing bowl and whisk well to combine. Let sit for 5 minutes to thicken.

Step 4: Using the handle of a large cooking spoon, poke holes all over the surface of the cake.

Step 5: Pour the pudding over the cake, making sure it gets down into the holes.

Chill the cake in the fridge for several hours.

Step 6: Place the chocolate frosting into the microwave for 15-second intervals until softened and able to be poured.

Step 7: Pour the frosting over the cake, and spread it out into a smooth layer. Serve immediately or chill again before serving if desired.

Slice then ready to enjoy!

SAVE this recipe on Pinterest for later 🙂

Storage & Reheating

If you use this old fashioned Boston Cream Poke Cake recipe to prepare the cake in advance, you should refrigerate the cake until you serve it. Unlike most yellow cakes, a Boston Cream Poke Cake has many poked holes filled with pudding. You should store this cake in the refrigerator to keep the pudding chilled.
After baking Boston Cream Poke Cake at home and serving it to your family, you may or may not have leftovers. When I use this Boston Cream Poke Cake recipe, I find that the entire cake often disappears the same day. Since a few family members enjoy multiple servings, I seldom have leftover cake that needs storing. However, if you have leftovers, you should refrigerate the remaining cake. Be sure that it is covered tightly. You can store it in the fridge for 3 to 4 days after baking.
You can freeze your Boston Cream Poke Cake as well, though it would be best to store this cake in the freezer before you add the pudding or the chocolate. If you bake the yellow cake in advance, the cake can be frozen for 3 months. Again, be sure to store the cake without the pudding. Be sure to remove the cake from the freezer in advance of serving it. Allow it to thaw to the point that you can poke holes in it, fill the holes with pudding, and frost it.
I generally advise against heating and reheating Boston Cream Poke Cake. The idea for the cake is that the vanilla pudding is chilled when served. Heating the cake can cause the pudding and frosting to melt, resulting in a mess. Therefore, it is not advised to heat the cake if it has pudding and chocolate topping.

Serving Suggestions

We sometimes served Boston Cream Poke Cake with vanilla ice cream, but you don’t really need it since you filled the cake with pockets of pudding.

Notes

Although the cake is easy to make, I traditionally serve it on national holidays, as long as I can keep it chilled before serving.