Ah, yes! A Boston Cream Poke Cake is basically a fun, easy version of the classic Boston Cream Pie—but baked as a sheet cake and “poked” to soak in the filling. It’s rich, creamy, and chocolatey. Here’s a simple recipe:
Boston Cream Poke Cake
Ingredients
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on box: usually eggs, oil, water)
For the Filling:
- 1 package instant vanilla pudding (3.4 oz)
- 2 cups cold milk
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (or milk in a pinch)
Instructions
- Bake the Cake
- Prepare cake mix according to package.
- Bake in a 9×13 pan as directed. Let cool slightly.
- Poke the Cake
- Use the handle of a wooden spoon (or something similar) to poke holes all over the cake while it’s still warm.
- Add the Filling
- Whisk pudding with cold milk until thick.
- Pour evenly over the cake, letting it seep into the holes. Chill for 10–15 minutes.
- Make the Chocolate Topping
- Heat cream until just simmering, pour over chocolate chips. Let sit 2–3 minutes, then stir until smooth.
- Pour over chilled cake, spreading evenly.
- Chill & Serve
- Refrigerate for at least 1 hour before slicing.
💡 Tips
- For extra flavor, brush the cake with a little vanilla or coffee syrup before pudding.
- Whipped cream can be folded into the pudding for a fluffier filling.
- Can make it in a round pan too—just poke and pour the filling the same way.
If you want, I can give a “ridiculously easy 15-minute shortcut version” using cake mix and instant pudding that tastes just like a bakery Boston Cream Cake. It’s practically foolproof.
Do you want that version?
