Boston Cream Poke Cake

There’s something so wonderfully retro about this cake — like it came straight from a family gathering in the ‘90s when someone’s aunt showed up with a casserole dish covered in foil and said, “Just wait till you taste this.” It’s not fancy. It’s not trying to impress anyone. It’s soft yellow cake, creamy vanilla pudding, and glossy chocolate on top. That’s it. And somehow, that’s everything.

The first time I made this, it wasn’t for a birthday or a holiday — it was just a random Tuesday when I needed something sweet that felt nostalgic, the kind of dessert you eat cold straight from the fridge. I remember poking those little holes into the cake, watching the pudding sink down, thinking, this is the most low-effort magic I’ve ever made.

And then, that first bite after it’s chilled? The kind that’s soft, cool, and a little messy around the edges — pudding squishing into the fork, the chocolate cracking just slightly on top. It’s the kind of dessert that doesn’t need a perfect slice or a fancy plate. It just needs you, a spoon, and a little quiet moment.

Ingredients

For the cake:

• 1 box yellow cake mix (plus the eggs, oil, and water it calls for)

For the pudding layer:

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 4 cups cold milk

For the chocolate glaze:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips
• 2 tbsp corn syrup (optional, for a shiny finish)
• 1 tsp vanilla extract

Directions

Step 1: Bake the cake
Preheat your oven as the box says. Grease a 9×13-inch pan — the good old kind, the one you can take straight from oven to fridge. Mix up the cake batter, pour it in, and bake until golden. Let it cool about 15 minutes.

Step 2: Poke the holes
Grab the end of a wooden spoon or something round and sturdy, and poke holes all over that warm cake.

Step 3: Make the pudding
Whisk the pudding mix with the cold milk until it’s smooth and starting to thicken.
Pour it right over the cake while it’s still soft. Watch it fill the holes. Spread the rest evenly across the top. Cover and refrigerate for about an hour, just enough time to let it set.

Step 4: Make the glaze
Heat the cream in a small saucepan until it just starts to bubble at the edges — don’t boil it. Take it off the heat and pour it over the chocolate chips.
Wait a couple of minutes, then stir until it’s glossy and smooth. Add the vanilla and corn syrup if you want that pretty shine.

Step 5: The best part — glaze and chill
Pour the chocolate over the chilled pudding layer and spread it gently to the edges. Don’t overthink it — messy looks good here. Stick it back in the fridge for a couple of hours until it’s firm.

And that’s it. A creamy, cool, ridiculously satisfying cake that tastes like something you grew up with, even if you didn’t.

A little real-life note

You don’t have to be a baker to make this. You don’t even need a reason. It’s one of those desserts that forgives you for cutting corners — boxed mix, instant pudding, all of it. But somehow, when it’s all together, it feels like love. Maybe because it’s meant to be shared. Maybe because it’s just so simple, it lets you breathe a little.

Serve it cold, laugh if your glaze isn’t perfect, and don’t worry about wiping the pudding off your fingers. That’s part of the fun.

Recipe FAQs

1: Can I make this ahead of time?
Absolutely. In fact, it’s better the next day. The pudding sinks in a bit more, and the chocolate firms up just right. Just cover it well so it doesn’t dry out.

2: What if I don’t have corn syrup for the glaze?
No big deal — skip it. The glaze will still be delicious, just a little less glossy. The taste doesn’t change much at all.

3: Can I use homemade pudding instead of instant?
For sure, if you’ve got the patience. But honestly? The instant kind hits that nostalgic flavor perfectly.

4: My pudding didn’t sink into the holes — what did I do wrong?
You probably waited too long before pouring. It should go on while it’s still a bit pourable and the cake’s still warmish. No worries, though — it’ll still taste great.

5: Can I freeze it?
You can, but the texture changes a little. It’s best to just keep it in the fridge and finish it within a few days. Trust me, that won’t be hard.

Boston Cream Poke Cake

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the cake:*

• * 1 box yellow cake mix (plus the eggs, oil, and water it calls for)

• *For the pudding layer:*

• * 2 boxes (3.4 oz each) instant vanilla pudding mix

• * 4 cups cold milk

• *For the chocolate glaze:*

• * 1 cup heavy cream

• * 8 oz semi-sweet chocolate chips

• * 2 tbsp corn syrup (optional, for a shiny finish)

• * 1 tsp vanilla extract

Directions

• Step 1: Bake the cake
• Preheat your oven as the box says. Grease a 9×13-inch pan — the good old kind, the one you can take straight from oven to fridge. Mix up the cake batter, pour it in, and bake until golden. Let it cool about 15 minutes.
• Step 2: Poke the holes
• Grab the end of a wooden spoon or something round and sturdy, and poke holes all over that warm cake.
• Step 3: Make the pudding
• Whisk the pudding mix with the cold milk until it’s smooth and starting to thicken.
• Pour it right over the cake while it’s still soft. Watch it fill the holes. Spread the rest evenly across the top. Cover and refrigerate for about an hour, just enough time to let it set.
• Step 4: Make the glaze
• Heat the cream in a small saucepan until it just starts to bubble at the edges — don’t boil it. Take it off the heat and pour it over the chocolate chips.
• Wait a couple of minutes, then stir until it’s glossy and smooth. Add the vanilla and corn syrup if you want that pretty shine.
• Step 5: The best part — glaze and chill
• Pour the chocolate over the chilled pudding layer and spread it gently to the edges. Don’t overthink it — messy looks good here. Stick it back in the fridge for a couple of hours until it’s firm.
• And that’s it. A creamy, cool, ridiculously satisfying cake that tastes like something you grew up with, even if you didn’t.