Boston Cream Poke Cake

Indulge in the decadence of a Boston Cream Poke Cake, a delightful twist on the classic Boston cream pie! This easy-to-make dessert starts with a moist yellow cake that's infused with rich vanilla pudding, filling every bite with creamy goodness thanks to its signature poke cake technique. Topped off with a luscious layer of silky chocolate glaze, this no-fuss treat combines the perfect balance of textures and flavors. Whether you're hosting a party, celebrating a birthday, or just craving something sweet, this chilled masterpiece is guaranteed to impress. Ready in under an hour of active prep time and serving up to 12 people, it’s a must-try indulgence for lovers of classic desserts with a modern flair.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 box Yellow cake mix
• 3 large Eggs
• 0.5 cup Vegetable oil
• 1 cup Water
• 2 packs (3.4 oz each) Instant vanilla pudding mix
• 4 cups Milk
• 1 cup Semisweet chocolate chips
• 0.75 cup Heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2

Prepare the yellow cake mix according to the package instructions by combining the cake mix, eggs, vegetable oil, and water in a large bowl. Mix until smooth.

Step 3

Pour the batter into the prepared baking dish and bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool for 10 minutes.

Step 4

While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface of the cake, making sure the holes are evenly distributed and go deep but not to the bottom.

Step 5

In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and slightly thickened. Pour the pudding over the cake, allowing it to fill the holes and spread evenly across the surface. Use a spatula if needed to level it out. Refrigerate the cake for at least 1 hour to let the pudding set.

Step 6

To make the chocolate glaze, place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil). Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Stir until smooth and glossy.

Step 7

Pour the chocolate glaze over the chilled cake, spreading it evenly with a spatula. Allow the glaze to set in the refrigerator for at least 30 minutes.

Step 8

Slice the cake into squares and serve chilled. Enjoy your Boston Cream Poke Cake!

Nutrition Facts

Serving size	2364.4 grams (2364.4g)

Amount per serving	% Daily Value*
Calories	5242

Total Fat 249.00g	319%
Saturated Fat 80.90g	405%
Polyunsaturated Fat 67.90g
Cholesterol 646mg	215%
Sodium 5279mg	230%
Total Carbohydrate 720.30g	262%
Dietary Fiber 20.50g	73%
Total Sugars 504.20g
Protein 90.00g	180%

Vitamin D 552IU	2762%
Calcium 1932mg	149%
Iron 17mg	97%
Potassium 2983mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 6.6%

Carbs: 52.6%