Boston Cream Poke Cake

Boston Cream Poke Cake is so simple to whip up. With cake, pudding, and chocolate frosting, this cake is a quick spin on Boston Cream Pie!

Servings:

5 from 4 votes

Prep Time 15

Cook Time 30

Chill time 1

Total Time 1 45

9x13 baking dish
mixing bowls
Large smoothie straw or handle of a wooden spoon to poke holes throughout the baked cake
Spatula or frosting knife

1 box yellow box cake mix (plus ingredients listed on the box to prepare cake mix)
2 (3.4 oz) boxes vanilla pudding (plus ingredients to prepare pudding)
1 (16 oz) tub chocolate frosting

Prepare yellow cake mix according to the package instructions for a 9x13 pan.
Allow the cake to fully cool once it has finished baking.
Use a straw or the handle of a wooden spoon to poke holes throughout the cake.
Prepare the 2 boxes of vanilla pudding according to package instructions.
Spoon the pudding over the top of the cake, gently pressing down so the pudding gets into all the nooks.
Cover and refrigerate the cake for 30 minutes, or overnight to allow the pudding to soak into the cake holes.
Warm the chocolate frosting for 30-60 seconds in the microwave until smooth and easily spreadable.
Pour the chocolate frosting over the top of the pudding and use a spatula or frosting knife to spread evenly.
Refrigerate the cake for at least another 30 minutes for the chocolate layer to set, or until ready to serve.
Slice in squares to serve and enjoy!

This cake is a great dessert to make a day ahead!

Store leftover cake in an airtight container in the refrigerator for 5-7 days.

You can freeze this cake and then pull it out to thaw in the refrigerator a day before ready to use.