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 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:
- 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.
- 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.
- 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.
- 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!
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:
- Mississippi Mud Cake
- Fudgy Buttermilk Cake
- Better than Anything Cake
- Flourless Chocolate Cake
- Best Chocolate Sheet Cake
- 1 box yellow cake mix
- ½ c vegetable oil
- 3 eggs
- 1 box french vanilla pudding (5.9 oz)
- 1 box chocolate pudding (5.9 oz)
- milk (about 4 cups)
- 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.
Pictures for this recipe were re-taken by Alicia of The Baker Upstairs.