Boston Cream Poke Cake

Everything you love about Boston cream donuts and pies, in the form of a cool and creamy pudding poke cake! This Boston Cream Poke Cake has a texture and taste that is nothing short of dreamy. Best of all, it’s made entirely from box mixes – EASY!!

Boston Cream Poke Cake

Boston Cream Cake

This Boston Cream Poke Cake recipe was actually suggested by my husband, whose favorite donut happens to be a Boston Cream donut (it’s my favorite too!). The Boston Cream donut was actually created after the famous Boston cream pie, which isn’t a pie at all, but a cake! The rich, classic dessert consists of a vanilla custard sandwiched between two yellow cake layers, and topped with a chocolate ganache or frosting.

If you’re a fan of either the Boston Cream Pie or donut, I promise you will like this recipe. It has all the same components: yellow cake, vanilla cream (pudding in this case), and a chocolate topping (also pudding in this recipe). And the best part is that it only requires 3 box mixes, plus the few ingredients needed for the mixes. Talk about simple!! The hardest part is patiently waiting for the poke cake to refrigerate for 30 minutes, you know what I mean? 😉

How to make Boston Cream Poke Cake:

  1. Make cake as directed in a 9×13 pan. While the cake is still slightly warm, use the end of a large wooden spoon and poke several holes into the cake.
  2. 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 all the holes.
  3. Make Chocolate pudding as directed. Pour over the cake and the layer of vanilla pudding, using it as a frosting or ganache. TIP: This step may be easier if you refrigerate the cake for a little while after pouring the first layer of pudding.
  4. Refrigerate at least 30 minutes to let all the pudding set, and serve cold. ENJOY!

It really is that simple! And like I said, it tastes just like a Boston Cream donut, but in the form of a moist, creamy cake. Poking the holes in the cake allows the pudding to seep into the cake and give it a really nice consistency. That’s what makes poke cakes SO delicious!

Boston Cream Cake

Here are some more poke cake ideas we want to try:

  • Oreo Pudding Poke Cake – chocolate cake, Oreo pudding, and crushed Oreos
  • Banana Toffee Poke Cake – yellow cake with mashed bananas, caramel topping, whipped cream, and toffee bits
  • Coconut Poke Cake – white cake, coconut milk, whipped cream, and shredded coconut
  • S’mores Poke Cake – chocolate cake, marshmallow creme, whipped topping, and gram cracker crumbles
  • Lemon Lime Poke Cake – white cake, lime gelatin, lemon dream whip, whipped cream, and grated lemon/lime peels
  • Grasshopper Poke Cake – devil’s food cake, hot fudge, peppermint frosting, and chopped Andes mints

For more chocolate cake recipes, check out:

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Boston Cream Poke Cake

4.75 from 4 votes
Everything you love about Boston cream donuts and pies, in the form of a cool and creamy pudding poke cake! This Boston Cream Poke Cake has a texture and taste that is nothing short of dreamy. Best of all, it's made entirely from box mixes - EASY!!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 4352 kcal
Author Lil' Luna

Ingredients

  • 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

Instructions
 

  • Make cake as directed in a 9x13 pan.
  • Poke holes into cake using the end of a large wooden spoon while cake is still semi-warm.
  • 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.
  • Make Chocolate pudding as directed. Pour over cake as well.
  • Refrigerate for at least 30 minutes and serve cold.

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Pictures for this recipe were re-taken by Alicia of The Baker Upstairs

 

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. The puddings used are “instant” not “cook and serve” right? Will the pudding seep into the holes like gelatin or will it need some “help”? Have you ever used just chocolate frosting or a different topping for this cake? Let me know what you would recommend other than choco pudding. Thanks and love ALL your recipes!

    1. I use instant 🙂 And, yes, it does seep in. I have not tried a different topping, though I like to experiment, so I will have to see what else would work. Thank you so much!

  2. Hi,
    On the Boston Cream Poke Cake are you using Instant pudding or cooked pudding. This sounds like a wonderful cake.
    Rio Reng

  3. I made THIS but it didn’t turn out as I expected. The vanilla pudding was too thick and did not go into the holes in the cake. It was too thick. It was still good tasting and my grand kids loved it, but i’m going to try it again using the small pkg of pudding. You really have a wonderful website.

    1. I am glad they still liked it. I try to pour it before it gets thick. Thank you so much for saying that! I really appreciate it!

      1. I’ll try that. I must have waited too long and the pudding got too thick.
        I am going to make it again because I found out my grand kids were telling their parents about this wonderful cake.

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