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Easy Boston Cream Poke Cake Recipe

Easy Boston Cream Poke Cake Recipe

A simple yet decadent Boston Cream Poke Cake made with yellow cake mix, vanilla pudding, and a creamy chocolate topping. Perfect for any occasion!
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 box yellow cake mix prepared as per package instructions
  • 3.4 oz instant vanilla pudding mix
  • 2 cups milk cold
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C) and prepare the yellow cake mix as per the package instructions.
  • Bake the cake in a 9x13 inch pan for 30 minutes or until a toothpick inserted comes out clean.
  • Let the cake cool for 15 minutes, then poke holes all over the top with the handle of a wooden spoon.
  • In a bowl, whisk together the instant vanilla pudding mix and cold milk until combined and slightly thickened.
  • Pour the pudding mixture over the cake, spreading it evenly into the holes.
  • In a saucepan over medium heat, heat the heavy cream until it begins to simmer, then pour it over the chocolate chips in a bowl.
  • Let sit for 5 minutes, then stir until smooth and pour over the cake.
  • Refrigerate the cake for at least 2 hours before serving.

Notes

This poke cake tastes best when chilled and served with a scoop of vanilla ice cream.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg