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Everything you love about Boston cream donuts and pies, in the form of a cool and creamy pudding poke cake!
For more yummy cakes try Root Beer Float Ice Cream Cake, Mississippi Mud Cake, or Caramel 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
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 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
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.
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!
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!
Hi Jessica! Yes, I leave it in the pan and poke the holes like an inch deep about an inch apart. Does that help?
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!
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. 🙂
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).
I am making this as I type! All my favorite ingredients!! It’s gotta be good! Thanks for sharing!
Hi Trish!! Curious what you thought of the cake… 🙂
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!!
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! 🙂
This looks so simple and yummy!! I am going to try it! Plus I pinned you on my interest food board 🙂
Thanks for the kind words and for pinning! It really is so easy and super delish! 🙂
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 🙂
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! 🙂
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?
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?