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Everything you love about Boston cream donuts and pies, in the form of a cool and creamy pudding 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
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.
VANILLA PUDDING. 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.
CHOCOLATE PUDDING. 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.
ENJOY! 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!
Poke CAke Variations + SToring Info
- Oreo Pudding Poke Cake – chocolate cake, Oreo pudding, and crushed Oreos
- Grasshopper Poke Cake – devil’s food cake, hot fudge, peppermint frosting, and chopped Andes mints
STORE this cake covered in the fridge for 3-5 days. Serve cold to avoid the cream melting.
FREEZE the cake for 3-4 months after it has been wrapped in plastic wrap twice and a layer of foil. If need be you can make this cake about a day ahead of time. This will give the pudding time to soak into the cake. If you make it any further in advance you risk the cake becoming too moist.
For more chocolate cake recipes, check out:
- Mississippi Mud Cake
- Fudgy Buttermilk Cake
- Better than Anything Cake
- Flourless Chocolate Cake
- Best Chocolate Sheet Cake
Boston Cream Poke Cake
- 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
- Make cake as directed in a 9×13 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Pictures for this recipe were re-taken by Alicia of The Baker Upstairs.