It’s a quick and easy dessert using simple, store-bought ingredients.
No need for advanced baking skills — just bake, poke, pour, and chill.
Perfect make-ahead dessert for parties, potlucks, or family gatherings.
The combination of moist cake, creamy pudding, and rich ganache is irresistible.
It brings all the flavors of a traditional Boston cream pie with half the effort.
Kid-friendly and crowd-approved.
Easily customizable with different pudding flavors or toppings.
Stores well and tastes even better the next day.
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: eggs, oil, water)
Instant vanilla pudding mix
Cold milk
Semi-sweet chocolate chips
Heavy cream
Butter
Vanilla extract
Directions
Preheat your oven according to the directions on your yellow cake mix box. Grease a 9×13-inch baking dish.
Prepare the yellow cake batter as directed on the box and pour it into the prepared dish. Bake according to package instructions.
Once baked, remove the cake from the oven and allow it to cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the surface of the cake.
In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened.
Immediately pour the pudding over the cake, making sure to fill the holes and spread evenly across the top.
Refrigerate the cake for at least 1 hour to allow the pudding to set.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour over the chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth. Add butter and vanilla extract, mixing until fully combined and glossy.
Pour the ganache over the chilled cake, spreading it evenly.
Refrigerate for at least another hour before serving to allow the ganache to set.
Use chocolate pudding instead of vanilla for a double chocolate version.
Swap yellow cake for chocolate or vanilla cake mix.
Add a layer of sliced bananas or strawberries between the pudding and ganache for a fruity twist.
Top with whipped cream for extra indulgence.
Use dark chocolate or milk chocolate instead of semi-sweet for the ganache.
Sprinkle crushed nuts or toffee bits over the ganache for added texture.
Make it gluten-free by using a gluten-free cake mix and checking your pudding and chocolate brands.
Storage/Reheating
Store the Boston Cream Poke Cake covered in the refrigerator for up to 4 days. It is best served chilled. Reheating is not necessary, and warming it may cause the ganache to melt and the pudding to loosen. If transporting, keep the cake chilled until ready to serve.
FAQs
What is a poke cake?
A poke cake is a sheet cake that’s baked and then poked with holes so fillings like pudding, fruit puree, or condensed milk can seep into the cake, adding moisture and flavor.
Can I make this cake ahead of time?
Yes, Boston Cream Poke Cake is ideal for making ahead. It actually tastes better after sitting in the fridge for a few hours or overnight.
Can I use homemade pudding instead of instant?
Absolutely. Homemade pudding works just as well, though it will add a bit more prep time.
What can I use if I don’t have heavy cream for the ganache?
You can use whole milk with a bit of butter, but the ganache may be thinner and less rich.
Is it necessary to refrigerate the cake?
Yes, since it contains pudding and ganache, it must be kept refrigerated to stay fresh and safe to eat.
Can I freeze Boston Cream Poke Cake?
You can freeze it, but the texture may change slightly. It’s best enjoyed fresh or after refrigeration.
How do I keep the ganache smooth and shiny?
Make sure to pour the ganache while it’s still warm and spread it gently with a spatula for a smooth finish.
Can I use a different cake flavor?
Yes, feel free to experiment with white, chocolate, or even funfetti cake mixes for a unique twist.
What size pan should I use?
A standard 9×13-inch pan works perfectly for this recipe.
How do I keep the pudding from getting clumpy?
Whisk the pudding and milk thoroughly and pour it over the cake immediately before it sets to ensure a smooth texture.
Conclusion
Boston Cream Poke Cake is a decadent yet simple dessert that delivers maximum flavor with minimal effort. It’s the perfect treat to bring to gatherings, impress guests, or satisfy a sweet craving at home. With layers of moist cake, creamy pudding, and a rich ganache topping, this recipe is guaranteed to become a family favorite. Try it once, and you’ll find yourself coming back to it again and again.
Boston Cream Poke Cake is a rich, creamy dessert featuring moist yellow cake infused with vanilla pudding and topped with a glossy chocolate ganache. It’s an easy-to-make twist on the classic Boston cream pie, perfect for gatherings or make-ahead treats.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:2 hours 50 minutes
Yield:12 servings
Category:Dessert
Method:Baked and Chilled
Cuisine:American
Diet:Vegetarian
Ingredients
1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
2 (3.4 oz) boxes instant vanilla pudding mix
4 cups cold milk
1 1/2 cups semi-sweet chocolate chips
1 cup heavy cream
2 tbsp butter
1 tsp vanilla extract
Instructions
Preheat oven according to the directions on the yellow cake mix box. Grease a 9×13-inch baking dish.
Prepare the cake batter as directed on the box and pour into the prepared dish. Bake according to package instructions.
Remove from oven and let cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake.
In a bowl, whisk together instant vanilla pudding mix and cold milk until smooth and slightly thickened.
Immediately pour the pudding over the warm cake, filling the holes and spreading evenly across the top.
Refrigerate the cake for at least 1 hour to allow the pudding to set.
To make the ganache, heat heavy cream in a saucepan over medium heat until it begins to simmer.
Remove from heat and pour over chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth. Add butter and vanilla extract, stirring until glossy.
Pour ganache evenly over the chilled cake and spread with a spatula.
Refrigerate for at least 1 more hour before serving to allow the ganache to set.
Notes
Best served chilled for firm layers and smooth texture.Can be made a day ahead — it tastes even better the next day.Store covered in the refrigerator for up to 4 days.Try using chocolate pudding or adding fruit slices for variations.Ensure the pudding is poured while still unset for even soaking.
