Description
This Boston Cream Poke Cake Recipe transforms a simple yellow cake mix into a decadent dessert by poking holes into the baked cake and filling them with creamy vanilla pudding. Topped with a rich layer of smooth chocolate frosting, this cake mimics the classic Boston cream pie flavors in an easy, crowd-pleasing sheet cake form. Perfect for potlucks, parties, or any occasion that calls for a deliciously moist and chocolate-vanilla treat.
Ingredients
Scale
Cake Ingredients
- 1 box yellow cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, water)
Pudding Filling
- 2 (3.4 oz) boxes vanilla pudding mix
- Ingredients listed on the pudding mix boxes (usually cold milk)
Topping
- 1 (16 oz) tub chocolate frosting
Instructions
- Prepare the Cake: Preheat your oven according to the yellow cake mix box instructions. Prepare the cake batter as directed on the box for a 9×13-inch pan, including all required ingredients. Pour the batter into the prepared pan and bake as directed. Once baked, remove the cake from the oven and allow it to cool completely.
- Poke Holes in the Cake: After the cake has fully cooled, use a straw or the handle of a wooden spoon to poke holes evenly across the entire surface of the cake. Make sure the holes reach about two-thirds of the way down into the cake to allow the pudding to seep in deeply.
- Prepare the Pudding: While the cake cools, prepare the vanilla pudding according to the instructions on the pudding mix boxes, typically by whisking the pudding mix with cold milk until smooth and slightly thickened but still pourable.
- Add Pudding to Cake: Spoon the prepared vanilla pudding evenly over the cake, making sure to fill all the holes. Gently press down with a spatula to encourage the pudding to soak into the holes. Spread any remaining pudding evenly over the top of the cake.
- Chill the Cake: Cover the cake and refrigerate for at least 30 minutes, preferably overnight, to allow the pudding to soak into the cake thoroughly and set the flavors.
- Frost the Cake: Warm the chocolate frosting in the microwave for 30 to 60 seconds until it becomes smooth and spreadable. Pour the frosting evenly over the chilled pudding layer and use a spatula or knife to spread it to all edges of the cake evenly.
- Set and Serve: Return the finished cake to the refrigerator and chill for at least another 30 minutes to allow the chocolate frosting to set. Once set, slice the cake into squares and serve. Enjoy this luscious Boston Cream Poke Cake!
Notes
- For best results, allow the cake to cool completely before poking holes and adding pudding to prevent it from becoming too mushy.
- Using a straw or wooden spoon handle to poke holes creates even distribution for the pudding filling throughout the cake.
- Chilling the cake overnight intensifies the flavors and yields a more cohesive texture.
- You can use homemade vanilla pudding if desired for a more natural flavor.
- Warming the frosting makes it easier to spread smoothly without tearing the cake surface.
