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Boston Cream Poke Cake

Boston Cream Pie is magically (and EASILY) transformed into a delicious poke cake! This is a great dessert to make for any gathering.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 servings
Calories: 218kcal
Author: Megan Porta


  • 15.25 oz. yellow cake mix (plus ingredients required from box directions)
  • 2 3.4 oz. boxes vanilla pudding mix
  • 4 cups cold milk
  • 1 cup semi-sweet chocolate chips
  • 5 tbsp. heavy whipping cream


  • In a 9×13-inch pan, prepare the cake mix according to the package directions. Let cool and use a dowel rod (or the handle of a fork) to poke holes all over the cake that go all the way to the bottom of the pan.
  • In a mixing bowl, combine both packages of pudding mix with the milk and beat on medium speed until free of lumps (or use a whisk). Pour the pudding over the prepared cake, making sure it seeps into the holes. Refrigerate while preparing the chocolate frosting.
  • In a microwave-safe bowl, combine the chocolate chips and the heavy cream. Heat in 30-second intervals, stirring after each, until creamy and free of lumps. Pour in an even layer over the pudding. Spread with a rubber spatula, if needed. Refrigerate until ready to serve.


Calories: 218kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 227mg | Potassium: 160mg | Fiber: 1g | Sugar: 19g | Vitamin A: 172IU | Calcium: 136mg | Iron: 1mg
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