Boston Cream Poke Cake Recipe

This is a delicious and easy dessert that’s perfect for any occasion!


  • For the Cake:
    • 1 box (15.25 oz) yellow cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
  • For the Pudding Filling:
    • 2 boxes (3.4 oz each) instant vanilla pudding mix
    • 4 cups milk (whole milk or half and half)
    • 1 teaspoon vanilla extract (optional)
  • For the Chocolate Topping:
    • 1 container (16 oz) store-bought chocolate frosting (or your favorite homemade chocolate frosting recipe)


  1. Preheat the oven: Follow the temperature instructions on the cake mix box and preheat your oven accordingly.
  2. Prepare the cake: Grease a 9×13 inch baking pan. Mix the cake mix batter according to the package directions, typically by combining the cake mix with the water, oil, and eggs. Pour the batter into the greased pan.
  3. Bake the cake: Bake the cake according to the cake mix instructions, usually around 25-35 minutes. A toothpick inserted into the center should come out clean when the cake is done.
  4. Cool the cake: Let the cake cool slightly in the pan while you prepare the pudding filling.
  5. Make the pudding filling: In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla extract (if using) until the mixture thickens, about 2-3 minutes.
  6. Poke the cake: Once the cake is slightly cool, use the handle of a wooden spoon to poke holes all over the top of the cake.
  7. Pour the pudding over the cake: Evenly pour the pudding mixture over the entire surface of the cake, making sure to fill the holes.
  8. Refrigerate the cake: Cover the pan and refrigerate the cake for at least 4 hours, or overnight, until the pudding is set.
  9. Frost the cake: Once the cake is chilled, spread the chocolate frosting over the top of the cake. 1
    Enjoy your delicious Boston Cream Poke Cake!

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