I adore this Boston Cream Poke Cake because it’s a laid-back twist on the classic New England Boston Cream Pie, but without all the fuss of custard and layers. The moist yellow sheet cake is poked with holes, filled with creamy French vanilla pudding, then topped with homemade chocolate ganache. Every bite is a perfect bite of cake, pudding, and chocolate.

Why You’ll Love This Recipe

I love this recipe because:

It’s incredibly quick and easy, using a boxed cake mix with pudding infusion
The texture is divine—moist cake sprinkled with creamy pockets of pudding and silky ganache in each bite
It’s versatile: perfect for parties, potlucks, birthdays, or an everyday treat
I can make it ahead; it keeps well in the fridge, and the flavors meld and improve overnight

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

Yellow cake mix
1 cup half-and-half
3 large eggs
½ cup (1 stick) salted butter, melted

For the pudding filling:

4 cups half-and-half
2 (3.4 oz) boxes instant French vanilla pudding

For the ganache topping:

1¼ cups heavy cream
10 oz dark chocolate chips

Directions

Preheat oven to 350°F and spray a 9×13-inch pan with non-stick spray.
Beat together cake mix, 1 cup half-and-half, eggs, and melted butter until smooth, about 2 minutes.
Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out with a few crumbs.
Immediately poke large holes all over the warm cake using the back of a wooden spoon handle.
Whisk 4 cups of half-and-half with the pudding mix; pour over the cake, filling the holes. Refrigerate for 20 minutes.
For the ganache: heat the heavy cream until hot but not boiling. Pour over chocolate chips and let sit for 1 minute. Stir until smooth, then pour over the chilled cake and spread evenly.
Refrigerate the cake for at least 2 hours or overnight before serving.

Servings and timing

Makes about 15 servings
Prep time: 20 minutes
Bake time: 25–30 minutes
Chill time: at least 2 hours (preferably overnight)

Variations

Swap French vanilla pudding for instant vanilla or white chocolate pudding for a different flavor
Use white cake mix instead of yellow for a lighter cake
Choose milk or semi-sweet chocolate chips for a sweeter ganache
Try heavy cream or whole milk instead of half-and-half for the pudding

Storage/reheating

I store this cake in the fridge, covered, and it keeps well for up to 3 days. Chilling helps the pudding and ganache meld into the cake. I don’t reheat it—I serve it cold for best texture.

FAQs

Can I use a different cake mix flavor?

Yes! I like yellow best for that classic Boston Cream taste, but white cake works, too.

Why poke big holes instead of small ones?

Big holes let more pudding sink in, so every bite has creamy pockets. The wooden spoon handle works best.

Can I make it gluten-free?

Absolutely—just use a gluten-free yellow cake mix and ensure the pudding mix is also gluten-free.

How do I know when to stop baking?

Use a toothpick: a few moist crumbs mean it’s done. If it comes out clean, it’s slightly overbaked.

Can I freeze leftovers?

I don’t recommend freezing it, as the pudding texture changes. It stays best in the fridge for up to 3 days.

Conclusion

I love this Boston Cream Poke Cake because it delivers all the indulgent flavors of classic Boston Cream Pie with a fraction of the fuss. It’s simple, delicious, and always a crowd-pleaser—perfect for potlucks or dessert cravings. I hope you’ll enjoy digging into this rich, creamy, chocolate-topped treat as much as I do!

Boston Cream Poke Cake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 2 hours 50 minutes (including chill time)
Yield: 15 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Boston Cream Poke Cake is a simple, indulgent twist on the classic Boston Cream Pie. It features a moist yellow cake filled with creamy French vanilla pudding and topped with homemade chocolate ganache, making it a perfect dessert for any occasion.

Ingredients

1 box yellow cake mix
1 cup half-and-half
3 large eggs
½ cup (1 stick) salted butter, melted
4 cups half-and-half
2 (3.4 oz) boxes instant French vanilla pudding
1¼ cups heavy cream
10 oz dark chocolate chips

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Instructions

Preheat oven to 350°F and spray a 9×13-inch pan with non-stick spray.
Beat together cake mix, 1 cup half-and-half, eggs, and melted butter until smooth, about 2 minutes.
Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out with a few crumbs.
Immediately poke large holes all over the warm cake using the back of a wooden spoon handle.
Whisk 4 cups of half-and-half with the pudding mix; pour over the cake, filling the holes. Refrigerate for 20 minutes.
For the ganache: heat the heavy cream until hot but not boiling. Pour over chocolate chips and let sit for 1 minute. Stir until smooth, then pour over the chilled cake and spread evenly.
Refrigerate the cake for at least 2 hours or overnight before serving.

Notes

This cake can be made ahead and stored in the fridge for up to 3 days.
For a different flavor, swap the French vanilla pudding for vanilla or white chocolate pudding.
You can substitute white cake mix for a lighter texture or adjust the sweetness with different types of chocolate chips for the ganache.
The cake is best served cold for optimal texture and flavor.