This Boston Cream Poke Cake is so natural and heavenly! Everybody will rave over the scrumptious blend of yellow cake, vanilla pudding custard, and chocolate coat. Plan to take this one-dish pastry to your next social occasion! It'll unquestionably be a group top choice, much the same as the ever delectable Chocolate Lasagna.

When I was a youthful tyke I was captivated with any pastries containing custard. I was especially enraptured by Boston Cream Pie since it wasn't a pie by any stretch of the imagination, it was a custard filled cake. What's more, that layer of sublime, sparkly chocolate—yum!

I figured out how to prepare at a youthful age, yet acing egg-based desserts like custard and Creamy Flan wouldn't come until I was more established. In the event that just I had thought about this Boston Cream Poke Cake, I could have eaten it whenever the extravagant struck! It's truly that easy to cook with boxed cake blend and moment pudding.


Also try our recipe : Vegan Lemon Bars #dessert #cake


  • 16.25 ounce yellow cake mix plus ingredients to prepare
  • 6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
  • 4 cups milk
  • 1/2 teaspoon vanilla
  • 8 ounces semi-sweet chocolate chips 1 1/3 cups
  • 1 tablespoon corn syrup
  • 1 cup heavy cream


  1. Prepare and bake the cake in a 13x9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
  2. In a large bowl, whisk together pudding, milk, and vanilla, but don't let it thicken, Pour the thin pudding over cake in an even layer, poking down into the holes if necessary. 
  3. Refrigerate the cake for one hour.


  1. Place the chocolate chips and corn syrup in a heat-proof bowl. 
  2. In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Alternatively, you can microwave the cream until hot. 
  3. Pour hot cream over chocolate chips and let sit for 2 minutes to melt. 
  4. Stir until smooth. Let the glaze cool for 10 minutes.
  5. Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.

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