Why Make This Recipe

The Irresistible Boston Cream Poke Cake is a delightful twist on the classic Boston cream pie. It captures all the rich flavors of the original dessert but transforms them into a moist and creamy cake that everyone will love. Perfect for birthdays, gatherings, or a sweet treat at home, this poke cake is simple to make and sure to please!

How to Make Irresistible Boston Cream Poke Cake

Ingredients

1 box yellow cake mix (plus eggs, oil, and water per package instructions)
2 boxes (3.4 oz each) instant vanilla pudding mix
4 cups cold milk
1 1/2 cups semisweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Crushed Oreos
Fresh berries

Directions

Prepare the yellow cake mix as instructed on the package and bake in a greased 9×13-inch dish. Let cool for about 10 minutes.
Using the handle of a wooden spoon or a skewer, poke holes evenly across the cake.
In a bowl, whisk the pudding mix with cold milk until it’s smooth and slightly thickened. Pour this over the cake, letting it seep into the holes. Refrigerate for at least 1 hour.
Heat the heavy cream until steaming. Pour it over the chocolate chips and let it sit for 2 minutes. Then, whisk until smooth and stir in the vanilla.
Spread the chocolate glaze evenly over the chilled cake. Return it to the fridge for 1–2 hours to set.
Slice the cake into squares and garnish with crushed Oreos or fresh berries if desired.

How to Serve Irresistible Boston Cream Poke Cake

Serve this poke cake cold from the fridge. You can slice it into squares and place it on dessert plates. It looks great garnished with a sprinkle of crushed Oreos or a few fresh berries on the side!

How to Store Irresistible Boston Cream Poke Cake

Store any leftover cake in an airtight container in the refrigerator. It will keep well for 3 to 4 days. If you haven’t added the toppings, store those separately to maintain their freshness and crunchiness.

Tips to Make Irresistible Boston Cream Poke Cake

For a stronger chocolate flavor, use dark chocolate chips instead of semisweet.
Ensure the cake is completely cooled before poking holes to prevent it from falling apart.
Make the pudding mix the day before and let it chill overnight for the best texture.

Variation

For a fun twist, try using chocolate cake mix instead of yellow cake mix for a richer taste. You could also swap out the vanilla pudding for chocolate pudding to amp up the chocolate flavor!

FAQs

1. Can I make this poke cake ahead of time?
Yes, you can make it a day in advance. Just store it in the fridge until you’re ready to serve.

2. Can I freeze the Boston Cream Poke Cake?
It’s not recommended to freeze this cake because the creamy filling may change texture. However, you can freeze the individual slices without toppings.

3. What can I use instead of heavy cream?
You can use half-and-half or a non-dairy milk cream alternative, but the thickness and richness may vary.

Enjoy making and sharing this delicious treat with friends and family!