A dreamy dessert that layers soft yellow cake, creamy vanilla pudding, and rich chocolate glaze—this poke cake transforms a classic into an easy, crowd-pleasing treat.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 2 tbsp corn syrup (optional, for shine)
- 1 tsp vanilla extract
Instructions
1. Bake the Cake:
Preheat oven according to box instructions. Grease a 9×13-inch baking dish. Prepare and bake the yellow cake mix as directed. Let cool for 15 minutes.
2. Poke the Holes:
Use the handle of a wooden spoon or straw to poke holes all over the cake, reaching down to the bottom.
3. Add the Pudding:
Whisk pudding mix with cold milk until smooth and slightly thickened (about 2 minutes). Pour evenly over the cake, letting it seep into the holes. Smooth the top with a spatula and refrigerate for at least 1 hour.
4. Make the Chocolate Glaze:
In a saucepan, heat heavy cream until just simmering. Remove from heat, add chocolate chips, and let sit 2–3 minutes. Whisk until smooth, then stir in corn syrup and vanilla.
5. Glaze the Cake:
Pour the glaze over the chilled cake and spread evenly. Refrigerate for at least 2 hours until set.
6. Serve:
Slice and serve cold. Each bite delivers that perfect Boston cream pie experience—no bakery required.
