If you love Boston Cream Pie, this is going to become your new favorite way to eat cake! It's so simple using a cake mix and creamy frosting.
If you know us, you know we love a good shortcut! With a cake fix and creamy frosting you’ll have your new favorite dessert. This Boston Cream Poke Cake is next level tasting and so easy to make!
Recipe Ingredient Notes
To make Boston Cream Poke Cake, you will need the following ingredients:
- Yellow cake mix, 1 box
- Water
- Vegetable oil
- Eggs
- Milk
- Instant vanilla pudding
- Chocolate frosting, 1 container, (or favorite homemade chocolate frosting)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Boston Cream Poke Cake
- Heat oven to the temperature suggested on the cake mix box. Make cake mix according to directions on box by adding in the water, vegetable oil and eggs.
- Bake in a 9 x 13 inch pan as directed on cake mix box.
- When cake is finished baking and is still warm, poke holes all over cake using a wooden spoon handle or other similar size object (you want those holes fairly big so the pudding has room to get in there and you need to poke straight through to the bottom of the cake).
- In a medium bowl, add milk to pudding mixes and continue to whisk until most of the lumps are removed.
- Pour pudding on top of warm cake, making sure to pour straight into the holes in the cake.
- Take a spoon and spread it evenly across the top of the cake (very gently press down pudding to ensure that pudding goes into the holes and spread it all the way to the sides).
- Put cake in fridge and allow to cool completely before adding the frosting (about 2 hours).
- Remove the lid and foil covering from the tub of chocolate frosting and microwave for about 10-15 seconds. Stir frosting with a spoon- it should still be thick. Gently spoon or pour chocolate frosting on top of pudding. Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.
- Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Enjoy More Delicious Poke Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Blueberry Cheesecake Pudding Poke Cake
- White Raspberry Poke Cake
- Strawberries and Cream Poke Cake
- Strawberry Coconut Poke Cake
Boston Cream Poke Cake Recipe
If you love Boston Cream Pie, this is going to become your new favorite way to eat cake! It's so simple using a cake mix and creamy frosting.
Serving Servings
Ingredients
- 15.25 ounces yellow cake mix, 1 box
- 1 ⅓ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 4 cups milk
- 2 (3.4 ounce) boxes instant vanilla pudding
- 16 ounces chocolate frosting, 1 container, (or favorite homemade chocolate frosting)
Instructions
- Heat oven to the temperature suggested on the cake mix box. Make cake mix according to directions on box by adding in the water, vegetable oil and eggs.
- Bake in a 9 x 13 inch pan as directed on cake mix box.
- When cake is finished baking and is still warm, poke holes all over cake using a wooden spoon handle or other similar size object (you want those holes fairly big so the pudding has room to get in there and you need to poke straight through to the bottom of the cake).
- In a medium bowl, add milk to pudding mixes and continue to whisk until most of the lumps are removed.
- Pour pudding on top of warm cake, making sure to pour straight into the holes in the cake.
- Take a spoon and spread it evenly across the top of the cake (very gently press down pudding to ensure that pudding goes into the holes and spread it all the way to the sides).
- Put cake in fridge and allow to cool completely before adding the frosting (about 2 hours).
- Remove the lid and foil covering from the tub of chocolate frosting and microwave for about 10-15 seconds. Stir frosting with a spoon- it should still be thick. Gently spoon or pour chocolate frosting on top of pudding. Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.
- Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
Nutrition
Calories: 208 kcal · Carbohydrates: 23 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 45 mg · Sodium: 182 mg · Potassium: 161 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 169 IU · Vitamin C: 1 mg · Calcium: 108 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews