Boston Cream Poke Cake

The secret: instant vanilla pudding mix. Step up your Boston Cream Pie with this easy and special version.

Boston Cream Poke Cake

Prep Time : 35 min

Prep Time : 25 min

Total Time : ,


  • 16.25 ounce yellow cake mix plus ingredients to prepare
  • 6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
  • 4 cups milk
  • 1/2 teaspoon vanilla
  • 8 ounces semi-sweet chocolate chips 1 1/3 cups
  • 1 tablespoon corn syrup or butter if you prefer
  • 1 cup heavy cream

Things You’ll Need

  • Hand mixer
  • 13×9 baking dish
  • Whisk
  • Mixing bowls


  • Prepare and bake the cake in a 13×9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
  • In a large bowl, whisk together pudding, milk, and vanilla, but don’t let it thicken. Pour the thin pudding over cake in an even layer, poking down into the holes if necessary. 
  • Refrigerate the cake for one hour.

Chocolate Glaze

  • Place the chocolate chips and corn syrup in a heat-proof bowl. 
  • In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Alternatively, you can microwave the cream until hot. 
  • Pour hot cream over chocolate chips and let sit for 2 minutes to melt. 
  • Stir until smooth. Let the glaze cool for 10 minutes.
  • Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.

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