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Easy Boston Cream Poke Cake Recipe

Boston Cream Poke Cake

yield: 12 SERVINGS

prep time: 10 MINUTES

cook time: 2 HOURS

total time: 2 HOURS 10 MINUTES

Ingredients

  • Yellow Cake Mix {Plus Ingredients to Bake Mix}
  • 2 (3.4 oz.) Packages Vanilla Instant Pudding
  • 4 Cups Cold Milk
  • 2 Cups Chocolate Chips
  • 1 Cup Heavy Cream

Directions

1

Grease a 9×13 baking dish and bake cake according to package instructions.

2

Once cool, poke the cake with end of a wooden spoon around entire surface.

3

Whisk together milk and pudding.

4

Pour pudding over the top of cake and spread evenly.

5

Refrigerate for 2 hours.

6

To make ganache frosting, heat cream and simmer in a small saucepan on the stove until bubbles form.

7

Place chocolate chips in a mixing bowl, pour hot cream over chocolate, and whisk together until smooth.

8

Pour chocolate over pudding mixture and spread evenly with the back of a spoon, and serve.

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22 Comments
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Boston Poke Cake

Looking for a YUMMY and EASY dessert everyone will love?

Then you should try this creamy Boston Cream Poke cake. It’s super simple to make, and would also make an excellent addition to your next potluck or party because you cannot ever go wrong with cake and pudding topped with rich chocolate ganache!

This is also great way to upgrade a basic yellow cake mix in your pantry, but feel free to use the same idea with a from scratch cake and pudding mixture, if desired.

boston cream poke cake

Recipe adapted from delish.com

boston poke cake


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Boston Cream Poke Cake

yield: 12 SERVINGS

prep time: 10 MINUTES

cook time: 2 HOURS

total time: 2 HOURS 10 MINUTES

Make this cream filled Boston Cream Poke Cake that is always a dessert hit!

Ingredients

  • Yellow Cake Mix {Plus Ingredients to Bake Mix}
  • 2 (3.4 oz.) Packages Vanilla Instant Pudding
  • 4 Cups Cold Milk
  • 2 Cups Chocolate Chips
  • 1 Cup Heavy Cream

Directions

1

Grease a 9×13 baking dish and bake cake according to package instructions.

2

Once cool, poke the cake with end of a wooden spoon around entire surface.

3

Whisk together milk and pudding.

4

Pour pudding over the top of cake and spread evenly.

5

Refrigerate for 2 hours.

6

To make ganache frosting, heat cream and simmer in a small saucepan on the stove until bubbles form.

7

Place chocolate chips in a mixing bowl, pour hot cream over chocolate, and whisk together until smooth.

8

Pour chocolate over pudding mixture and spread evenly with the back of a spoon, and serve.

Brought to you by Hip2Save.

recipe for boston cream poke cake

I’ve made Boston Poke Cake a few times and it’s always a big hit!

This is the kind of dessert that gets even better the next day! So YUMMY. Also, it’s so simple the kids can easily help make it and help ya lick the spoon! 😜
boston cream poke cake recipe

DESSERT RECIPES:


 Lina (lina@hip2save.com) loves cooking new recipes, thrift store shopping, and DIY home decor projects. 
Join The Discussion

Comments 22

  1. Gerta

    Looks delicious Lina! Can’t wait to make it 😋😋

    • Lina (Hip's Modern Martha)

      Enjoy!! 🍰🍫

  2. Emily

    Oh goodness!!! I want to make this right now! Thank you Lina 😘

    • Lina (Hip's Modern Martha)

      It’s dangerously good! 😁

  3. Jill

    Hi Lina, did you use milk chocolate chips or semi sweet? Thanks!

    • Lina (Hip's Modern Martha)

      Oh I just used what I had on hand – semi sweet 😀

  4. M

    It looks like the idea for Sunday dessert has now been settled. 😊

  5. CW

    Like the peach cobbler, it will be make one batch a week….

  6. JA

    Ooohhh, this looks perfect for my dad’s birthday next month! He loves Boston cream and my daughter can make it by herself for him!

  7. Nicole

    Very similar to a dessert I’ve made but it’s made with Graham cracker instead of cake, very yummy!!

  8. Terresa D.

    We make this pretty and use the Jello Simply Good Vanilla Bean pudding.

    • Lina (Hip's Modern Martha)

      Great! Thanks for the suggestion 👍

  9. Shara

    We make this, but we put a can of chocolate frosting in the microwave for twenty seconds, stir it then pour it over the cake. It makes the same sort of chocolate tat is on top of a donut. SO GOOD.

    • Lina (Hip's Modern Martha)

      Yum! Thanks for sharing 👍

  10. Laurie

    Do you have to refrigerate again after the chocolate to set it? And do you have to keep it in the fridge due to the pudding and frosting?

    • Lina (Hip's Modern Martha)

      You don’t have to but can. Just personal preference on that. It’s great either way. Yes keep leftovers refrigerated.

  11. Emma

    If I made this on a Friday night, would it be good for Sunday afternoon? I’m thinking Easter!

    • Lina (Hip's Modern Martha)

      Yes – good idea!

  12. Laurie

    Sorry one more question! I made this last night and the package on the pudding says to add 3 cups per package but your recipe says 2 cups of milk per package. I just did the 4 cups and the pudding turned out really thick. Maybe I beat it too much? I was wondering if I was supposed to have put in the 6 cups of milk or if you always make it with the 4?

    • Lina (Hip's Modern Martha)

      I just followed recipe as is I believe –but next time feel free to add a little more milk to desired thickness 👍

      • Marylynn

        It’s the 3.4 oz. box (small box) of pudding that calls for 2 cups of milk. The big boxes need 6 cups. I think it must have been made with 2 small boxes.

        • Lina (Hip's Modern Martha)

          Hi there, sorry for the confusion. I updated the oz. size to 3.4 for the pudding.

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