Boston creme cake

Inspired by the Boston creme donut, this recipe is also a “poke cake.” I previously made an Oreo poke cake and loved how simple it was.


  • 1 box yellow cake mix
  • 2 boxes (3.4 oz) instant vanilla pudding mix
  • 4 cups milk (I used 2%)
  • 1 container chocolate frosting (I used chocolate fudge!)

Make the cake mix according to the box directions & allow to cool until only slightly warm. Use a large straw to poke holes evenly across the cake. Blend the milk + pudding mixes together separately and pour over cake. Refrigerate several hours to allow pudding to set. Then, open the frosting container and remove the foil. Microwave the container for 15 seconds and stir. Pour the frosting over the pudding layer and spread with a spatula. Refrigerate for several more hours.


I love how simple yet delicious this turns out… definitely the cake version of the donut. Make sure you choose a pudding mix that you like the taste of (I used Hershey’s but wished I used Jello instead).

Also, happy 4th! 🙂


One thought on “Boston creme cake

  1. Pingback: Baking To Do List | Eat cake for breakfast

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