Boston Cream Pie Poke Cake is a simple twist on a classic dessert! Yellow cake is filled with pockets of vanilla pudding, then topped with a smooth chocolate frosting for an easy, addicting dessert!
Before we talk cake, let's talk donuts. What is your favorite kind of donut? Do you go for the fancy, seasonal flavors like Key Lime Pie or Apple Crumble Pie? Or do you head straight for a classic cruller or cake donut? My fave is always a good ol' Boston Cream Pie donut. Which is of course, inspired by a Boston Cream Pie. Which is really a cake, not a pie at all.
Like Poke Cake? Try this Lemon Poke Cake, Orange Creamsicle Poke Cake, Red White & Blue Poke Cake, Christmas Poke Cake, or OREO Poke Cake...or see ALL 14 of my Poke Cake Recipes.
But this? This is a cake for sure! A full 9x13 yellow cake with pockets of creamy vanilla pudding topped with smooth chocolate frosting for days!
Boston Cream Pie Poke Cake
In true no-fuss food fashion, this Boston Cream Pie Poke Cake is a breeze!
Chocolate Vanilla Pudding Poke Cake
First, bake your favorite yellow cake recipe (or boxed cake mix) in a 9x13 pan and allow it to cool. Using the handle of a wooden spoon or a drinking straw, poke holes all over the entire surface of the cake. Allowing the cake to cool is an important step. If it isn't cool, the warm cake will stick to your spoon while you are poking holes and it makes a big ol' mess and huge holes.
Mix up a small box of your favorite vanilla pudding and pour it all over the cake focusing on the holes you made. Those filled holes will become the pockets of creamy pudding within the cake, so work quick and fill 'em up! You can either keep any extra pudding in the fridge or just spread it over the surface of the cake like I did.
Finally - and here is my super secret for easily frosting a cake - remove the silver lid from a tub of chocolate frosting and pop it in the microwave for short intervals until the frosting is melted and pourable. Then? Pour it over the top of the cake and spread it evenly with a spatula. (This is the same trick I used for this Pumpkin Spice Eclair Cake.)
Just look at that gorgeous chocolate frosting! After the cake is frosted, pop it in the refrigerator to chill for at least a few hours.
The chilling allows the pudding to soak into the cake and set up. And once you cut it, you can see those glorious surprise little pockets of creamy dreamy vanilla pudding.
Now, all that's left is to cut yourself a generous piece of this Boston Cream Pie Poke Cake and grab a fork!
See? Totally easy! Just a cake, some vanilla pudding and a tub of your favorite chocolate frosting.
If you try this recipe, please comment and rate it below, I love hearing from you!
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Boston Cream Pie Poke Cake
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: 10 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
Boston Cream Pie Poke Cake is a simple twist on a classic dessert! Yellow cake is filled with pockets of vanilla pudding, then topped with a smooth chocolate frosting for an easy, addicting dessert!
Ingredients
- One 9 x 13 yellow cake (baked)
- One small box of vanilla pudding (prepared)
- One tub of chocolate frosting
Instructions
- Allow yellow cake to cool completely.
- Use the handle of a wooden spoon or a drinking straw to poke holes all over the surface of the cake.
- Prepare a small box of vanilla pudding according to package directions and quickly pour it over the cake, concentrating on filling the holes.
- Remove the foil from a can of prepared chocolate frosting and microwave it in short intervals until it is melted and pourable.
- Pour the frosting over the cake and spread in an even layer.
- Refrigerate the cake for at least 3-4 hours or overnight.
- Slice and enjoy!
Nutrition
- Serving Size:
- Calories: 379
- Sugar: 11.8 g
- Sodium: 352.2 mg
- Fat: 14.4 g
- Trans Fat:
- Carbohydrates: 58.5 g
- Protein: 5.3 g
- Cholesterol: 40.3 mg
Keywords: Boston Creme Pie Poke Cake
Christina @ The Cheerful Space says
This looks so good! Pinning!
Beverly says
We love Boston Creme Pie so this cake looks amazing.
Stopping by from Nifty Thrifty Things,
Bev