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Boston Cream Poke Cake

An easy and quick dessert that combines the flavors of a classic Boston cream pie with a moist yellow cake, creamy vanilla pudding, and chocolate whipped topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 16.25 ounces yellow cake mix plus ingredients to prepare Use a standard boxed cake mix.
Pudding Layer
  • 6.8 ounces instant vanilla pudding mix (2 boxes of 3.4oz) Choose instant pudding for best results.
  • 4 cups milk Use full-fat milk for creamier texture.
  • 1/2 teaspoon vanilla Pure vanilla extract is recommended.
Chocolate Topping
  • 8 ounces semi-sweet chocolate chips (1 1/4 cups) Dark chocolate can be used for a richer flavor.
  • 1 tablespoon corn syrup or butter Corn syrup gives a nice gloss.
  • 1 cup heavy whipping cream Whip until stiff peaks form.

Method
 

Preparation
  1. Prepare the yellow cake mix according to the package instructions. Bake in a 9x13 inch pan and let cool.
  2. Once cooled, poke holes throughout the cake using a fork.
  3. In a bowl, whisk together the instant vanilla pudding mix and milk until smooth. Stir in the vanilla.
  4. Pour the pudding over the cake, making sure it fills the holes.
Chocolate Topping
  1. In a saucepan, combine the chocolate chips and corn syrup/butter over low heat until melted and smooth.
  2. Remove from heat and let cool slightly.
  3. Whip the heavy cream until stiff peaks form and fold into the chocolate mixture.
  4. Spread the chocolate frosting over the top of the cake.
Chilling
  1. Chill the cake in the refrigerator for at least 4 hours or overnight before serving.

Notes

Chill at least 4 hours to allow flavors to set. Cake can be made a day in advance for better flavor.