Description

Craving a dessert that captures the creamy, chocolatey bliss of a Boston cream pie without the fuss? What if you could create a moist, pudding-filled cake with a glossy chocolate topping in just a few simple steps? Say hello to Boston Cream Poke Cake! This delightful dessert starts with a yellow cake mix, gets infused with rich vanilla pudding, and is finished with a smooth chocolate frosting, making it a crowd-pleaser for potlucks, birthdays, or cozy family gatherings.

Ingredients

The charm of Boston Cream Poke Cake lies in its simple, store-bought ingredients that deliver big flavor. Here’s what you’ll need and why each one matters:

Yellow Cake Mix (1 box, typically 15.25 oz, plus ingredients listed on the box): Forms a fluffy, golden cake base that’s quick and reliable.
- Note: Box instructions usually require eggs, oil, and water (e.g., 3 eggs, ⅓ cup oil, 1 cup water).
Vanilla Pudding (2 boxes, 3.4 oz each, plus ingredients to prepare): Creates a creamy, custard-like filling that soaks into the cake.
- Note: Pudding mix typically requires 2 cups cold milk per box (4 cups total for 2 boxes).
Chocolate Frosting (1 tub, 16 oz): Provides a smooth, glossy topping that mimics the ganache of a Boston cream pie.

Substitutions and Variations

Cake Mix: Use white or vanilla cake mix for a lighter flavor, or a gluten-free yellow cake mix for dietary needs.
Pudding: Swap vanilla pudding with chocolate, banana, or cheesecake-flavored pudding for a different twist.
Frosting: Replace tub frosting with homemade chocolate ganache (1 cup chocolate chips melted with ½ cup heavy cream) or chocolate buttercream.
Milk for Pudding: Use non-dairy milk (almond, oat, or soy) for a dairy-free version, ensuring pudding sets properly.
Add-Ins: Sprinkle ½ cup mini chocolate chips or toffee bits over the pudding layer for extra texture.
Vegan Option: Use a vegan cake mix, plant-based milk for pudding, and vegan chocolate frosting or ganache

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Instructions

Bake the Cake:
- Preheat the oven according to the yellow cake mix package instructions (typically 350°F/175°C).
- Prepare the cake mix as directed on the box (usually mixing with eggs, oil, and water) and pour into a 9×13-inch baking dish sprayed with baking spray.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely in the pan, about 1–2 hours.
- Tip: Cool the cake fully to prevent the pudding from melting or becoming runny.
Poke the Holes:
- Once the cake is cooled, use a straw or the handle of a wooden spoon to poke holes evenly across the entire surface, about 1 inch apart. Make the holes deep enough to reach halfway through the cake.
- Tip: A straw creates smaller, neater holes, while a spoon handle makes larger holes for more pudding absorption.
Prepare the Pudding:
- In a medium bowl, prepare the 2 boxes of vanilla pudding mix according to package instructions (typically whisking with 4 cups cold milk for 2 minutes until thickened).
- Tip: Work quickly, as pudding thickens fast. Use cold milk for the best set.
Fill the Cake:
- Spoon the prepared vanilla pudding over the top of the cake, spreading it evenly and gently pressing it into the holes with a spatula to ensure it fills all the nooks.
- Smooth the pudding into an even layer over the cake.
- Tip: Pour slowly and use a light touch to guide pudding into the holes without displacing the cake.
Chill the Cake:
- Cover the cake with plastic wrap or a lid and refrigerate for at least 30 minutes, or overnight, to allow the pudding to soak into the cake and set.
- Tip: Overnight chilling enhances the flavor and texture, making the cake extra moist.
Add the Chocolate Frosting:
- Remove the tub of chocolate frosting from its container and place it in a microwave-safe bowl.
- Warm in the microwave for 30–60 seconds, stirring every 15 seconds, until smooth and easily spreadable but not hot.
- Pour the warmed frosting over the chilled pudding layer and use a spatula or frosting knife to spread it evenly, covering the entire surface.
- Tip: Work quickly to spread the frosting before it cools and thickens, and tilt the pan slightly for an even layer.
Chill and Serve:
- Refrigerate the cake for at least another 30 minutes to set the chocolate frosting layer, or until ready to serve.
- Slice into 12–15 squares and serve chilled, optionally with a dollop of whipped cream or a sprinkle of chocolate shavings.
- Tip: Run a knife under hot water and wipe clean between cuts for neat, clean slices.