Boston Cream Poke Cake is a very simple, luscious dessert. The best part besides eating it is it’s really hard to mess up this recipe because it’s super simple to make. It takes a cake mix, pudding and frosting and we can’t forget the pokes.

After all, it is a poke cake! It starts with a box mix and some pudding but turns out incredible. It is big on tastes, but small on time! Finally, the Boston Cream Poke cake is slathered with a super fudgy chocolate frosting.


  • 1 Box Yellow Cake Mix, Plus Ingredients Called For on the Box
  • 1 3.5 oz. Box Instant Vanilla Pudding Mix
  • 2 Cups Whole Milk
  • 1 14 oz. Can Sweetened Condensed Milk
    For the Chocolate Fudge Frosting
  • 1½ Sticks Butter, Softened
  • ¾ Cup Cocoa Powder
  • ½ Cup Water, Boiling
  • 1 Teaspoon Vanilla Extract
  • 5 Cups Powdered Sugar


  1. Bake cake in a 13×9 inch pan according to the box directions.
  2. While cake is baking, whisk pudding, and whole milk. Let stand for 2-3 minutes or until thickened. Then, whisk in sweetened condensed milk.
  3. When cake is done baking, poke holes in it using the handle of a wooden spoon.
  4. Pour pudding mixture evenly over the cake. Cool cake completely.
    For the Chocolate Fudge Frosting
  5. In a large bowl, cream butter until light and fluffy. Stir in cocoa powder.
  6. Pour in boiling water, and vanilla. Mix until well combined.
  7. Gradually add in powdered sugar a little at a time until you reach your desired consistency.
  8. Evenly spread frosting over cake. Store in the refrigerator.