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.

MY LATEST VIDEOS

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? ๐Ÿ˜‰

How to make Boston Cream Poke Cake:

  1. Make cake as directed in a 9×13 pan. While the cake is still slightly warm, useย 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 Cakeย – 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:

Boston Cream Poke Cake

4.67 from 3 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

  1. Make cake as directed in a 9x13 pan.

  2. Poke holes into cake using the end of a large wooden spoon while cake is still semi-warm.
  3. 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.
  4. Make Chocolate pudding as directed. Pour over cake as well.
  5. Refrigerate for at least 30 minutes and serve cold.

Picturesย for this recipe were re-taken by Alicia ofย The Baker Upstairs.ย 

 

A cool and creamy recipe for Boston Cream Poke Cake. If you love the yellow cake and chocolate combo, you'll LOVE this dessert!! Recipe on { lilluna.com }

 

YW Theme 2019 Printables

Lil’ Luna Store

COMING SOON!

Author

Kristyn Merkley

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Comments

  1. On the boston cream poke cake are you using instant pudding or regular cook and serve pudding. Also do you let it cool or pour over cake while the pudding is still hot. thanks for your help

  2. This was so great! Took it to my in-laws for dessert and it was a huge hit, and so easy! It will definitely be my new go-to for potlucks and easy desserts. And even better the next day! Thanks so much for sharing!

    1. Yay!! Love hearing that. I actually just ate a piece 5 minutes ago. I made it for a church function last minute because I usually have the supplies on hand and it’s quick. ๐Ÿ™‚

  3. I am going to make this for my mother in law’s birthday tonight :] I am assuming you don’t put the instant pudding in the fridge like the directions say. You just prepare it and let it thicken a little and then pour it over?

    1. Sorry – just saw this… and yes, pour it over after you’ve made it and stirred it for a minute or two. How did it turn out? Did she like it?

  4. Having your Boston Cream Poke Cake for our St Patty’s Day dessert tonight. Instead of using the chocolate pudding however, I found Duncan Hines chocolate “Amazing Glaze” to put on top. Can’t wait to dig in! Thank you ๐Ÿ™‚

    1. Hi Wendi! Thanks for the comment. Curious to know what you thought of your Boston Cream Poke Cake. Hope it was great. Your changes sounds delish! ๐Ÿ™‚

      1. This was SUPER Easy! Wonderfully light and Oh SO moist! My family loves it and after just making it last night, (I’m talking 9p.m.) It’s about 3/4 gone! This is something I will gladly make again, and again!! Thanks Lil Luna! I’m bookmarking your blog!!

        1. YAY! So glad. It’s always fun to find a recipe the whole fam likes. Hope you can come back again. I have lots of recipes I’ve been working on. Have a great night! ๐Ÿ™‚

  5. Pingback: This Weeks Delish!
  6. This looks great – I’m going to try it tonight, and if it is as yummy as it looks, I’m going to make it for our mission trip (50 high school kids – last year I made ACTUAL boston cream pies, which took a long time and were pretty messy).

  7. Found your recipe through pinterest – I just wanted to make a quick comment to show my appreciation. I made this yesterday for a fourth of july barbecue and it was perfect – cool, moist and tasty! Thank you for sharing!

    1. Katie!! I LOVE hearing that. I made it on a whim and was so glad that it turned out okay (and yummy!!) I think if you like Boston Cream you will definitely like this dessert. So glad you guys did. ๐Ÿ™‚

  8. Hi! This sounds perfect for my husband’s birthday! Just 2 questions, how deep do you poke the holes and how far apart do you poke the holes? And you leave it in the pan, right? Thanks!

  9. So happy I came across this, I am not a fan of boston creme, (although this sounds delicious I will have to try it) but my hubby is. Can’t wait to surprise him with this cake for his birthday!

  10. 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 ๐Ÿ™‚ 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!

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