Boston Cream Poke Cake


Boston Cream Poke Cake

All the deliciousness of Boston Cream using a Box Cake Mix.
Course Baking
Cuisine American
Author Catherine’s Plates


  • 9 x 13 baking dish
  • mixing bowls
  • electric hand mixer
  • small sauce pan


  • 1 (15.25oz) box yellow cake mix
  • ingredients listed on back of cake mix box (oil, water, and eggs)
  • 2 (3.4oz) boxes vanilla instant pudding or 1 (6.8oz) large box
  • 4 cups cold milk
  • 1 tsp vanilla extract
  • 8 oz semi sweet chocolate chips
  • 1 TBS butter
  • 1 cup heavy whipping cream


  • Prepare cake per instructions on back of cake mix box for a 9 x 13 baking dish. Cool completely. (NOTE: for a more bakery flavored cake substitute the same amount of milk in place of the water and substitute melted butter for the oil.)
  • Using a straw or the rounded back end of a wooden spoon, poke lots of holes all the way through the cake to the bottom of dish. (NOTE: you need big holes in order for the pudding to fill in the holes.) Set a side.
  • In a large bowl place pudding, milk, and vanilla. Using electric hand mixer, beat until a loose pudding consistency is met.
  • 1) you can pour pudding all over cake and using a spoon or other utensil push the pudding into holes of cake. OR
    2) spoon pudding into a piping bag or ziploc bag and pipe the pudding into holes filling the holes from the bottom up.
  • Refrigerate cake for 1 hour for pudding to set. Start the chocolate step after the 1 hour is over.
  • In a small sauce pan over medium heat add heavy whipping cream. Stir cream until it starts to simmer along the edges. Turn off heat.
  • In a medium bowl place chocolate chips and butter. Pour heavy whipping cream over chocolate chips and butter while stirring carefully. Stir until chips and butter have melted and you have a nice smooth consistency. Cool for only 10 minutes.
  • Spoon chocolate over cake. (NOTE: chocolate sauce will SET pretty fast. Make sure to spoon the sauce where you want it as you do not want to spread it afterwards.)
  • Refrigerate for 4 hours to overnight to allow the chocolate to set. Cut into squares and enjoy.

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