Name: Boston Cream Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water); 1 (5.1 oz) box instant vanilla pudding mix; 3 cups cold milk; 1 cup heavy cream; 1 cup semi-sweet chocolate chips; 2 tablespoons butter

Jump to Recipe·Leave a Review

This Boston Cream Poke Cake is a delicious twist on the classic dessert, combining soft yellow cake, creamy vanilla pudding, and a rich chocolate ganache topping. It’s a simple, semi-homemade recipe that delivers big on flavor and nostalgia. Every bite has that irresistible cream-filled chocolatey taste that makes Boston cream pie so beloved—only this version is much easier to make.

Why You’ll Love This Recipe

I love how incredibly simple it is to make with just a few store-bought ingredients. The cake is ultra moist because the pudding soaks right into the holes, creating a luscious texture. It’s perfect for entertaining or potlucks since it can be made ahead of time and travels well. The chocolate ganache topping adds that perfect touch of decadence without being too fussy.

ingredients

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

Yellow cake mix (plus ingredients needed to make it: eggs, oil, water)
Instant vanilla pudding mix
Cold milk
Heavy cream
Semi-sweet chocolate chips
Butter

directions

I start by baking the yellow cake according to the box instructions in a 9x13-inch baking dish. Once baked, I let it cool for about 10 minutes.
Using the handle of a wooden spoon, I poke holes all over the warm cake, spacing them about 1 inch apart.
In a mixing bowl, I whisk together the instant vanilla pudding mix with cold milk until it starts to thicken, then immediately pour it over the cake, making sure it seeps into the holes.
I gently smooth the pudding across the top of the cake with a spatula and then refrigerate it for at least 1 hour to set.
For the ganache, I heat the heavy cream in a small saucepan until just about to boil, then pour it over the chocolate chips and butter in a bowl. I let it sit for a minute, then stir until smooth and glossy.
Once the cake is chilled, I pour the ganache over the top and spread it evenly. I refrigerate again until the ganache is set, at least another hour.

Servings and timing

This Boston Cream Poke Cake serves 12 people. It takes about 15 minutes of prep time, 30 minutes of baking, and at least 2 hours of chilling, making it perfect to prepare ahead of time for a stress-free dessert.

Variations

I sometimes use French vanilla or cheesecake-flavored pudding for a slight twist.
For a richer flavor, I’ve also swapped yellow cake for butter golden cake mix.
If I want to keep it completely homemade, I bake a scratch-made sponge cake instead of using a mix.
I’ve even added a layer of sliced bananas under the pudding for a banana cream version—it’s a fun take!

storage/reheating

I store any leftovers covered in the refrigerator for up to 4 days. The cake actually gets better as it sits, since the flavors continue to meld. I don’t recommend freezing it because the pudding and ganache can change texture. I serve it cold or let it sit at room temperature for 10–15 minutes before serving—no need to reheat.

FAQs

What kind of cake mix works best for Boston Cream Poke Cake?

I always go with a classic yellow cake mix, but butter golden or even vanilla cake mix works well too.

Can I use cook-and-serve pudding instead of instant?

I recommend sticking with instant pudding because it sets quickly and fills the cake holes perfectly.

How far in advance can I make this cake?

I usually make it a day ahead. It holds up beautifully in the fridge overnight and tastes even better the next day.

Do I need to cover the cake while it's chilling?

Yes, I loosely cover it with plastic wrap or foil to prevent it from absorbing fridge odors and to keep the texture moist.

Can I use milk chocolate instead of semi-sweet for the ganache?

Absolutely! I’ve used milk chocolate when I want a sweeter topping, but I find semi-sweet gives a nice balance.

Conclusion

This Boston Cream Poke Cake is the perfect mix of easy and indulgent. I love how it captures the flavor of a bakery-style dessert with hardly any effort. Whether I’m making it for a party, a birthday, or just because I’m craving something creamy and chocolatey, it’s always a hit. It’s a must-try for any dessert lover who wants something comforting and crowd-pleasing without spending hours in the kitchen.

Boston Cream Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Boston Cream Poke Cake is a simplified take on the classic Boston cream pie, featuring moist yellow cake, creamy vanilla pudding filling, and a rich chocolate ganache topping.

Ingredients

1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
1 (5.1 oz) box instant vanilla pudding mix
3 cups cold milk
1 cup heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prepare yellow cake according to box instructions in a 9x13-inch baking dish. Bake and let cool for 10 minutes.
Use the handle of a wooden spoon to poke holes all over the warm cake, spaced about 1 inch apart.
Whisk instant vanilla pudding mix with cold milk until it thickens slightly. Immediately pour over the cake, making sure it fills the holes.
Gently smooth the pudding across the top and refrigerate for at least 1 hour to set.
To make ganache, heat heavy cream in a saucepan until just about to boil. Pour over chocolate chips and butter in a bowl. Let sit 1 minute, then stir until smooth and glossy.
Pour ganache over chilled cake and spread evenly. Refrigerate for another hour or until ganache is set.