If you’re craving a bit of New England as I tend to do around the fall, you can find some comfort in this Boston Cream Poke Cake. It’s A quick and easy way to have a taste of Massachusetts official dessert.
Isn’t it interesting that Boston Cream Pie is in fact a cake, and not a pie? I wonder why they named it pie. We’re keeping it real here, and calling this cake exactly what it is – Boston Cream Poke Cake. See we take some cake, poke holes in it, add the filling – yum – and top it with our favorite chocolate.
My personal favorite part of this is the cream filling. I recall going on road trips as a kid, and donuts were always a part of that. My choice was and will always be Boston Cream Pie. There’s something so fantastic about biting into some cake and reaching that gooey creamy filling. Making it at home with just a few pantry staples? Life got a whole lot better.
You can’t of course have Boston Cream anything without the chocolate topping! A nice spread of chocolate frosting over the poke cake and you’ll be ready to have your cake and eat it too!
- 1 box yellow cake mix (plus box ingredients)
- 2 boxes instant vanilla pudding mix
- 4 cups Milk
- 1 container chocolate frosting
- Prepare cake in a 13x9" pan according to box directions.
- Use spoon handle to poke holes evenly across cake.
- Combine milk and pudding mix, and whisk until well blended.
- Pour pudding over cake making sure it gets down into holes.
- Refrigerate cake for several hours to allow pudding to settle and set up.
- Open frosting container and remove foil seal.
- Microwave for 15 seconds and stir. repeat this until frosting is pourable.
- Pour over pudding layer and spread with spatula to completely cover.
- Refrigerate for at least several more hours.
Want more Boston Cream Pie Ideas? Check out Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today’s Sweet Tooth and this twist on the recipe below!