Baking Boston Cream Poke Cake

Boston Cream Poke Cake

Boston Cream Poke Cake Recipe 1


  • 1 box yellow cake mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 box french vanilla pudding (5.9 oz)
  • 1 box chocolate pudding (5.9 oz)
  • 4 cups milk


    1. Make cake as directed in a 9×13 pan.

    2. Poke holes into cake using the end of a large wooden spoon while cake is still semi-warm.
    3. Make French Vanilla pudding as directed. Wait a minute for it to thicken up a little more and pour over cake, making sure it fills the holes.
    4. Make Chocolate pudding as directed. Pour over cake as well.

Boston Cream Poke Cake Recipe 2


  • 16.25 ounce yellow cake mix plus ingredients to prepare
  • 6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
  • 4 cups milk
  • 1/2 teaspoon vanilla
  • 8 ounces semi-sweet chocolate chips 1 1/3 cups
  • 1 tablespoon corn syrup or butter if you prefer
  • 1 cup heavy cream

Helpful Kitchen Tools:

  • Hand mixer
  • 13×9 baking dish
  • Whisk
  • Mixing bowls


  • Prepare and bake the cake in a 13×9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
  • In a large bowl, whisk together pudding, milk, and vanilla, but don’t let it thicken. Pour the thin pudding over cake in an even layer, poking down into the holes if necessary.
  • Refrigerate the cake for one hour.

Chocolate Glaze

  • Place the chocolate chips and corn syrup in a heat-proof bowl.
  • In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Alternatively, you can microwave the cream until hot.
  • Pour hot cream over chocolate chips and let sit for 2 minutes to melt.
  • Stir until smooth. Let the glaze cool for 10 minutes.
  • Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.

Boston Cream Poke Cake Recipe 3


  • 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


  • 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 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 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.

Boston Cream Poke Cake Recipe 4