A simple twist on a classic, this Boston Cream Poke Cake packs big flavor with minimal effort. It’s creamy, chocolatey, and guaranteed to disappear fast.

Boston Cream Poke Cake

This Boston Cream Poke Cake has all the flavors of the classic Boston cream pie in an easy sheet cake.

You bake a simple yellow cake, poke holes in it, and fill them with creamy vanilla pudding.

Then, it’s topped with a smooth chocolate glaze for a delicious finish.

It’s a great after dinner dessert.

Ingredients

Yellow cake mix: A boxed cake mix makes this recipe quick and easy—choose your favorite brand for best results.

Eggs, oil, and water: Use the amounts called for on the cake mix box.

Instant vanilla pudding mix: Instant pudding sets quickly and gives a smooth, creamy filling—don’t use cook-and-serve pudding here.

Cold milk: Cold milk is key for thickening the pudding properly; whole milk adds creaminess but any milk will work.

Semi-sweet chocolate chips: These create a rich, balanced chocolate glaze—feel free to use dark chocolate if you prefer a deeper flavor.

Heavy cream: Heating the cream melts the chocolate for a silky glaze.

Light corn syrup (optional): Adds shine and smoothness to the chocolate glaze but can be skipped if you don’t have it.

How to Make

Preheat the oven according to the cake mix directions.

Grease a 9×13-inch baking dish.

Prepare the yellow cake batter as directed on the box using the eggs, oil, and water.

Pour the batter into the prepared pan and bake as instructed.

Let the cake cool for about 10 minutes.

Use the handle of a wooden spoon to poke holes all over the warm cake, spacing them about one inch apart.

In a medium bowl, whisk the instant vanilla pudding mix with cold milk until it starts to thicken, about 2 minutes.

Pour the pudding over the cake, spreading it evenly and pressing it gently into the holes with a spatula.

Place the cake in the refrigerator and chill for at least one hour.

To make the chocolate glaze, heat the heavy cream until it just begins to simmer.

Pour the hot cream over the chocolate chips in a bowl.

Let it sit for 2 minutes, then stir until smooth and glossy.

If using, stir in the corn syrup for extra shine.

Pour the chocolate glaze over the chilled cake and spread it evenly.

Return the cake to the fridge and chill for another hour before serving.

Tips & Tricks

Make sure the cake is warm when poking holes so the pudding seeps in better.

Whisk the pudding mix and cold milk well to avoid lumps and get a smooth filling.

Chill the cake for at least an hour before adding the chocolate glaze for easier spreading.

Add corn syrup to the glaze for a shiny, professional finish, but it’s optional.

For a richer flavor, try using dark chocolate chips instead of semi-sweet.

Use a metal spatula to spread the glaze evenly without tearing the pudding layer.

Prepare the pudding filling while the cake bakes to save time.

Leftovers/Storage

Store leftover cake covered in the refrigerator for up to 3 days.