Boston Cream Poke Cake

Name: Boston Cream Poke Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 servings
Ingredients: 1 package (15-1/4 ounces) yellow cake mix; 2 packages (3.4 ounces each) instant vanilla pudding mix; 4 cups whole milk; 1 teaspoon vanilla extract; 8 ounces semisweet chocolate chips; 1 tablespoon butter; 1 cup heavy whipping cream

Total Time Prep: 20 min. Bake: 20 min. + cooling

Yield 15 servings

Test Kitchen Approved

Our Boston cream poke cake has all the rich and creamy flavor of the New England classic dessert but with much less fuss.

Ingredients

1 package (15-1/4 ounces) yellow cake mix
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups whole milk
1 teaspoon vanilla extract
8 ounces semisweet chocolate chips
1 tablespoon butter
1 cup heavy whipping cream

Directions

Preheat the oven to 350°. Prepare and bake cake mix according to package directions for a 13x9-in. pan. Cool completely in pan on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. In a small bowl, whisk milk, pudding mix and vanilla 2 minutes. Immediately spread into holes and over top of cake. Refrigerate 30 minutes.
In a large microwave-safe bowl, melt chocolate chips and butter until smooth. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth, let cool slightly. Cover; refrigerate at least 4 hours or overnight.

Nutrition Facts

1 piece: 388 calories, 20g fat (9g saturated fat), 64mg cholesterol, 344mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 5g protein.

This Boston cream poke cake recipe gives a plain yellow cake mix a flavorful makeover. Vanilla pudding infuses the cake to create a custardy filling, while chocolate chips are melted with heavy whipping cream to create a velvety, delicious frosting. —Taste of Home Test Kitchen

Recipe Creator