Boston cream poke cake is made with boxed yellow cake mix, instant vanilla pudding and chocolate frosting for a delicious and easy dessert the whole family will love.

From the recipe collection of Tara Ippolito

Boston cream poke cake is a dessert that my whole family truly can’t get enough of. I’ve made this for so many family parties and get togethers over the past few years. This dessert is almost effortless to make and comes together in low time. I’m not exactly a great baker. Any dessert that I make needs to be low effort with maximum results and this one sure does hit all the marks.

Everyone loves Boston Cream Pie so I know that it will be a hit wherever I bring it. It looks impressive, tastes amazing and couldn’t be easier to make. This dessert is one that I can guarantee you’ll be making again and again. I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Ingredients

Heres everything you'll need to make this delicious poke cake. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Yellow Cake Mix (plus the ingredients to make it)- The light and fluffy base that mimics the sponge cake traditionally used in the Boston Cream dessert. I used Betty Crocker Yellow Cake Mix.
Instant Vanilla Or French Vanilla Pudding-The heart of the cake! Creates a thick, creamy filing that soaks into the holes of the cake and gives it a classic custard texture. I used Jello Vanilla Instant Pudding.
Milk- Activates the pudding and creates a silky consistency that seeps into the cake.
Canned Chocolate Icing- A great shortcut to replace a traditional ganache. I used Betty Crocker Rich and Creamy Chocolate Icing.

Instructions

First, bake the cake according to the directions on the package and let it cool. Once the cake is cooled, poke holes about 1-1.5" apart using the back of a wooden spoon.

PRO TIP- if you coat the end of the spoon with a little cooking spray it makes it easier to do.

Then, make the pudding according to the directions on the back of the packets. Evenly spread the pudding onto the cake and push as much down into the holes as possible.lace the cake into the fridge for one hour.

PRO TIP: Don't over mix the pudding and whisk just until thick. Over mixing can make it gluey.

Then, place the chocolate icing into a microwaveable safe container and into the microwave for about 20 seconds stirring half way. Evenly pour the icing on top of then pudding. Place the cake back into the fridge for another hour to set. Finally, serve cold and enjoy!

PRO TIP: Heating the icing will make it easier to pour. You should be able to cover all the pudding just by pouring it but feel free to gently spread it out using a spatula if needed.

Can I Make This Ahead Of Time?

Yes, absolutely you can! Its actually even better the next day. Make it up to 24 hours in advance and keep it refrigerated.

Do I Really Need Two Pudding Packets

Two packets gives the cake a traditional Boston cream filling but one will work, too. The cake will just be less rich.

Storage

Place the cake in an air tight container. It will last in the fridge for up to three days.