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Course: Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Calories: 202kcal


  • 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


  • -In the 13x9 baking dish you have already prepared the cake by following the instructions on the package. When it is baked don’t poke holes in it before letting it cool and when you poke be sure to reach the bottom of the pan.
  • - In a bowl, use the whisk to whip pudding, vanilla and milk. Please don’t forget to stop whisking before it thickens. Now pour your thin pudding over you cake making one layer and if you notice that it doesn’t go into the holes poke it down in a subtle way.
  • - In the next step, you have to be patient and let the cake refrigerate for one hour.

Chocolate Glaze Instructions:

  • -Take your chocolate chips and corn syrup then put them together in a heat-proof bowl.
  • -To prepare the cream you have actually two choices. You either warm it in a small saucepan to simmers over reduced heat or you put in the microwave until it becomes hot.
  • -Now take the hot cream you prepared and pour it over chocolate chips then let it melt for 2 minutes.
  • -Now try to stir it that it becomes smooth before letting the glaze cool for about 10 minutes.
  • -When your glaze is completely cool pour it over the cake then take a spatula to spread it until it tops all the cake and making a smooth layer. Again you will have to be patient enough to wait for your Boston cream poke cake to chill for at least four hours or overnight in case you can control yourself and you want to taste a one of a kind and delicious one-pan dessert


Calories: 202kcal
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