Rich yellow cake, creamy vanilla pudding, and smooth melted chocolate—this Boston cream pie poke cake is all the cozy dessert nostalgia living its finest life. With velvety pudding seeping into tender cake and that crackly chocolate-ganache-on-top situation, it’s sort of like your childhood birthday and your grown-up sweet tooth had a highly successful meeting.
No need to wrangle layers or whip out piping tips here. This cake is joyously low-maintenance. Think bake, poke, pour, chill, and enjoy. It’s perfect when you want something comfortingly classic, but still want to stand back and admire your handiwork—ideally while slowly licking a spoon.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Boston Cream Pie Poke Cake Recipe
It’s a poke cake, which means less effort, more fun. And let’s be honest, it sounds retro in a good way. Like something that’d show up next to a tray of deviled eggs at a throwback potluck… without the 1960s marshmallow salad vibes.
- Ridiculously simple to make: You just bake a box cake, mix up some pudding, and pour it into holes. Honestly foolproof.
- Texture lovers, rejoice: The soft, moist crumb soaks up that pudding like a sponge—every bite melts in your mouth.
- Something magical happens with ganache: It chills into this silky, almost-fudgy layer that crackles slightly under your fork.
- Make-ahead friendly: This baby actually needs time to chill, which means prep it the night before and you’re golden.
- Crowd-pleasing but not boring: Everyone recognizes the flavors, but the presentation still feels kinda brave and exciting.
- No stand mixer needed: No fancy gear, no drama. Just you, a whisk, and some chocolatey ambition.
Ingredient Notes
You can probably grab everything you need during a casual grocery run (you know, the one where you meant to only get paper towels). But here’s a quick breakdown of the stars in this cake.
- Yellow cake mix: Go with your favorite brand. It sets the buttery, fluffy stage for the pudding to steal the show.
- Instant vanilla pudding mix: Make sure it’s instant, not cook-and-serve. This creates that creamy dream layer that oozes into the cake holes.
- Cold milk: It helps the pudding set nice and thick. I use whole milk for extra richness, but 2% works fine too.
- Vanilla extract: Just half a splash rounds out the flavors in the pudding. Optional but worth it.
- Semi-sweet chocolate chips: You want a rich chocolate that’s not too sweet. Chocolate bars chopped up also work if you’re fancy like that.
- Butter: A tablespoon helps the ganache shine and smooth out. Like a little edible moisturizer.
- Heavy cream: This is what melts your chocolate into ganache glory. No swaps here—only full-fat love.
How To Make This Boston Cream Pie Poke Cake Recipe
You’re basically building layers of love here, and it all comes together easier than you’d think. Let’s get into it.
- Bake the cake: Start by preparing your yellow cake mix as directed and pour it into a 9×13-inch pan. Bake it in a preheated oven until golden, set, and your kitchen smells like a bakery. Don’t let it cool all the way—we need this beauty warm.
- Poke the cake: With the handle of a wooden spoon (or anything similar in size), gently poke holes all over the top. Space them about an inch apart and only go halfway deep. Not to the bottom! You’re creating cute little pudding pockets.
- Whisk the pudding: In a big bowl, combine the instant pudding mix, cold milk, and vanilla extract. Whisk like you mean it for about 2 minutes until thick and smooth. Watch it transform from soup to silky pudding magic.
- Pour and spread: While the cake’s still warm, pour the pudding over the top. Use a spatula to coax the pudding into all those adorable pokes. Smooth out the top, then cover and pop the whole pan into the fridge for at least an hour.
- Make the ganache: While the cake chills, place the chocolate chips and butter in a medium bowl. Now, in a small saucepan, heat your cream over medium-low just until it simmers around the edges. Pour that hot cream over the chocolate and wait 2–3 minutes—do not stir yet! Then blend it all together into glorious smoothness.
- Cool and drizzle: Let your ganache sit for about 10 minutes so it thickens slightly but still pours. Grab your chilled cake and pour that shiny chocolate glaze right on top. Even it out with a spatula and admire your handiwork.
- Chill one more time: Back into the fridge for a few hours (4 minimum or overnight if you can handle the suspense). The chocolate will set into a roof of deliciousness.
Storage Options
Let’s talk leftovers—if you’re lucky enough to have any.
This cake keeps beautifully in the fridge. Just cover the pan with foil or plastic wrap and store it for up to 4 days. The pudding soaks in even more over time, making the texture even dreamier. No drying out here.
Thinking of making it ahead for a party? Do it. You can make the whole thing a day in advance and just pull it out cold. It’s even better that way. The ganache gets a nice chilled snap to it.
Now, if you’re wondering, “Can I freeze this?” Technically yes… but honestly, the pudding layer can turn a little weird post-freezer. The texture goes from luscious to slightly mealy. If you really must, freeze slices wrapped tightly for up to a month, then thaw overnight in the fridge. Just don’t expect perfection after that icy nap.
Variations and Substitutions
This cake’s got range. You can tweak it a bit to fit your mood or pantry situation.
- Chocolate cake mix instead: Want even more chocolatey goodness? Swap the yellow cake for chocolate and lean into that double-decadence life.
- Different pudding flavors: Try French vanilla or even banana cream pudding if you want to mix things up. Banana-chocolate isn’t a bad idea, ever.
- Use real chocolate bars: Instead of chips, chop up a high-quality chocolate bar for the ganache if you want that glossy bakery-style finish.
- Add a layer of whipped cream: Spread whipped cream between the pudding and ganache for a more classic Boston cream vibe. It’ll be extra messy—and worth it.
- Try a homemade cake base: If you want to flex a little more, start with your own scratch-made yellow cake. Just keep it fluffy and let those holes soak in the love.
What to Serve with Boston Cream Pie Poke Cake Recipe
Since this cake is the main event, pair it with simpler sides or contrasty dishes. Think of it as your spotlight dessert moment.
- If you’re serving up a nice seafood dinner, this cake makes a fittingly rich finale. I recently made it after some pan seared cod and rainbow chard, and the contrast was kind of magical—light main, indulgent finish.
- For a brunch-y gathering, the cake sits nicely beside a fruit salad or something bready. Pair it with a make-ahead dish like this blueberry French toast casserole for a sweet-and-sweeter combo.
- Serve slices with black coffee for a proper nostalgic café-style experience. The bitterness of the brew makes the cake sing.
- Feeling festive? Add some fresh strawberries or raspberries as garnish. They cut through the richness and make things just a little fancy without much effort.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this Boston cream pie poke cake ahead of time?
Yes, and honestly I recommend it. This cake actually gets better with some chill time. Prepare it up to a day ahead and store it in the fridge. The pudding soaks into the cake beautifully, and the ganache sets nicely so you get clean, gorgeous slices when you serve it.
What can I use instead of instant pudding mix?
If instant pudding mix is not your thing or hard to find, you can use a homemade vanilla custard. Just make sure it’s chilled and on the thicker side so it doesn’t get too watery. Pour it gently into the holes like you would with pudding, then chill the cake as usual.
How do I get the ganache to spread smoothly?
Letting the cream heat just to a simmer (not boil) helps melt the chocolate without scorching it. After pouring it over, give it a minute to soften the chocolate, then stir until fully smooth. Let it cool for 10 minutes before spreading to thicken a bit, so it doesn’t slide too much over the pudding.
Do I have to refrigerate the cake after it’s done?
Yes, definitely pop it back in the fridge. That final chill sets everything into proper Boston Cream Pie territory—glossy chocolate, cool pudding, and firm cake. Plus, it slices way better when cold. Try not to dive in early (I struggle too), but the result is worth the wait.
Boston Cream Pie Poke Cake
Ingredients
Cake
- 1 box yellow cake mix plus ingredients to prepare (eggs, oil, water; see box directions)
Pudding Layer
- 2 3.4-oz packages (2 96 g packages) instant vanilla pudding mix not cook-and-serve
- 3 cups (720 ml) cold milk whole preferred, or 2%
- 1/2 tsp (2.5 ml) vanilla extract optional
Ganache
- 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate bar
- 2/3 cup (160 ml) heavy cream
- 1 tbsp (14 g) unsalted butter
Equipment
- 9x13-inch Baking Pan
- Wooden spoon handle or similar tool
- Mixing bowls
- Whisk
- Medium saucepan
- Spatula
Instructions
- Preheat your oven and prepare the yellow cake mix according to package instructions. Pour batter into a 9x13-inch baking pan and bake until golden and set. While still warm, proceed to the next step.
- Use the handle of a wooden spoon (or similar tool) to poke holes all over the warm cake, spacing about 1 inch apart. Do not poke all the way to the bottom.
- In a large bowl, whisk together instant vanilla pudding mix, cold milk, and vanilla extract (if using) for about 2 minutes, until smooth and thickened.
- Immediately pour and spread the pudding evenly over the top of the cake, gently coaxing it into the holes with a spatula. Cover and refrigerate for at least 1 hour.
- While the cake chills, place chocolate chips and butter in a medium bowl. In a small saucepan, heat heavy cream over medium-low just until it simmers around the edges. Pour hot cream over the chocolate and let stand 2–3 minutes. Then stir until glossy and smooth.
- Let ganache cool about 10 minutes, then pour over the chilled pudding layer. Smooth with a spatula. Return the cake to the fridge and chill at least 4 hours (or overnight) until ganache is set.
- Slice, serve, and enjoy! Store leftovers covered in the fridge for up to 4 days.
