Last year I had a Boston Cream Pie for the first time and absolutely loved it.  Now I’m always on the look out for Boston Cream Pie anything.  Boston Cream Pie cookies, ice cream, yogurt, and doughnuts among a sea of many other things. There’s even a Boston Cream Pie seltzer water, but you’ll have to ask Adam about that one. I wasn’t brave enough for that while we were on the East Coast.

I love this poke cake because it’s super easy, the longest part is waiting for the pudding to set up. This recipe is for all box mixes and canned frosting, but if you’re feeling up to it you can of course go all out and make everything from scratch. Just your basic yellow cake mix, vanilla pastry cream and chocolate ganache recipes are what to look for. There’s so many different flavors of poke cake you can make, you can also use jello instead of pudding. Have you had a poke cake before? What’s your favorite flavor? If I have anything to do with it, 2014 will be the year of the poke cake!


Boston Cream Poke Cake
  • 1 box of yellow cake mix
  • plus all the ingredientes to make the cake (oil, eggs, water)
  • 2 (3.4oz) boxes instant vanilla pudding
  • 4 cups of milk
  • 1 tub of chocolate frosting
  1. Prepare the cake according to directions.
  2. Pour into a well greased 9x13 pan and bake according to directions.
  3. When the cake is done, mix the milk and pudding mix.
  4. Poke holes in the cake while it is still warm, using the handle of a wooden spoon about 1 inch intervals. Make sure you poke all the way down.
  5. Pour the pudding all over the top, making sure it gets into all the holes. Spread it out evenly, pressing more pudding in the holes.
  6. Now refrigerate the cake until the pudding has set up, at least 2 hours.
  7. Once the cake has cooled, take the top and the foil off the jar of frosting and microwave it for 10-15 seconds. Enough for it to be easily spreadable but not bubbly hot.
  8. Spread the chocolate evenly over the top and put back in the fridge until it sets up all the way.
  9. Now serve and enjoy. This is one of those cakes that is good the day you make it, but even better the next day, so feel free to make it the day before you want it.





Brandie graduated from the California Culinary Academy.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.

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