This cake is easy to assemble and incredibly satisfying. It’s made with shortcut ingredients but delivers bakery-quality taste. Every bite is filled with creamy pudding that soaks into the cake, while the chocolate topping gives it a luxurious finish. It’s a guaranteed crowd-pleaser and a great make-ahead dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
Instant vanilla pudding mix
Cold milk
Semi-sweet chocolate chips
Heavy cream
Butter
Vanilla extract (optional)
Directions
Preheat your oven and prepare the yellow cake mix according to package instructions. Bake in a 9×13-inch pan and let it cool for about 10 minutes.
Using the handle of a wooden spoon, poke holes all over the top of the warm cake, about 1 inch apart.
In a medium bowl, whisk together instant vanilla pudding and cold milk until slightly thickened, about 1–2 minutes.
Immediately pour the pudding over the cake, spreading it into the holes and over the top evenly. Refrigerate for at least 1 hour to let the pudding set.
For the ganache, heat the heavy cream in a saucepan or microwave until steaming, not boiling. Pour over the chocolate chips and let sit for 2–3 minutes.
Stir the mixture until smooth, then stir in butter and vanilla extract (if using).
Let the ganache cool slightly, then pour it over the chilled cake and spread evenly.
Refrigerate the cake for another 1–2 hours, or until fully set. Slice and serve chilled.
Servings and timing
Makes about 12–16 servings. Prep time: 15 minutes Cook time: 25–30 minutes Chill time: 2–3 hours Total time: approx. 3.5 hours
Variations
Use chocolate cake instead of yellow for a double-chocolate twist.
Swap the pudding: Try French vanilla or cheesecake-flavored pudding.
Top with whipped cream for an extra fluffy finish.
Add strawberries or raspberries between the layers for a fruity twist.
Make it from scratch: Bake a homemade yellow cake and cook pudding from scratch for a classic approach.
Storage/Reheating
Store in the refrigerator covered for up to 4–5 days. Do not freeze, as the pudding texture may change. Serve cold; no reheating necessary.
FAQs
What is a poke cake?
A poke cake is a cake that’s poked with holes after baking and filled with a liquid or filling like pudding, syrup, or gelatin.
Can I use cook-and-serve pudding?
It’s best to use instant pudding, as it sets quickly and seeps into the cake more easily.
Do I have to refrigerate Boston Cream Poke Cake?
Yes, because of the pudding and ganache, this cake should be stored in the fridge.
Can I use homemade ganache?
Absolutely! It adds an extra layer of richness and flavor.
Will the pudding soak all the way through?
Some will seep into the cake, but most will settle just below the surface, creating a creamy middle layer.
Can I use different flavors?
Yes, try chocolate pudding with chocolate ganache or vanilla cake with butterscotch pudding for a twist.
Can I make this a day ahead?
Yes, it actually tastes better after chilling overnight.
Can I use a different topping than ganache?
You can use chocolate frosting or even a chocolate glaze if preferred.
Can I make it in round cake pans?
Yes, but adjust the poke hole spacing and ganache amount as needed. A 9×13 pan is easiest for spreading the layers.
What’s the best way to cut this cake?
Use a sharp knife dipped in hot water for clean slices.
Conclusion
Boston Cream Poke Cake is an irresistible dessert that’s both easy and elegant. With its luscious layers of cake, pudding, and ganache, it brings all the flavor of a traditional Boston cream pie without the hassle. Perfect for potlucks, birthdays, or just a sweet weekend treat, this cake is a guaranteed hit.
Boston Cream Poke Cake is an easy, indulgent dessert made with yellow cake, creamy vanilla pudding, and a silky chocolate ganache topping. It offers all the classic flavors of Boston cream pie with a simplified, crowd-pleasing twist.
Ingredients
1 box yellow cake mix (plus ingredients listed on the box—typically eggs, oil, and water)
2 packages (3.4 oz each) instant vanilla pudding mix
4 cups cold milk
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla extract (optional)
Instructions
Preheat oven and prepare the yellow cake mix according to package instructions. Bake in a 9×13-inch pan.
Let cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart.
In a bowl, whisk together vanilla pudding mix and cold milk until slightly thickened, about 1–2 minutes.
Pour the pudding over the warm cake, spreading it evenly and into the holes. Refrigerate for at least 1 hour to set.
For the ganache, heat heavy cream until steaming (not boiling) and pour over chocolate chips in a heatproof bowl.
Let sit for 2–3 minutes, then stir until smooth. Add butter and vanilla extract (if using), and mix until glossy.
Let ganache cool slightly, then pour over the chilled cake and spread evenly.
Refrigerate for another 1–2 hours or until fully set. Slice and serve chilled.
Notes
Use instant pudding for best results; cook-and-serve won’t set as easily.For richer flavor, use French vanilla pudding or homemade ganache.Make it a day ahead—the flavor and texture improve overnight.Use a hot knife to cut clean slices.Do not freeze; the pudding texture may change.
