Boston Cream Pie Poke Cake
This Boston cream pie poke cake is comfortingly nostalgic: a buttery yellow cake is poked and filled with silky vanilla pudding, then topped with a glossy, crackly chocolate ganache. No fancy equipment or layers needed, just classic flavors and a melt-in-your-mouth texture. Best of all, it’s make-ahead friendly (in fact, it’s better the next day) and crowd-pleasing for any occasion!
12
servings
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.
Notes
You can swap the yellow cake mix for chocolate or homemade; try different pudding flavors for a twist. For best texture and flavor, let the assembled cake chill overnight. Freezing is possible, but may slightly affect the pudding texture.
Nutrition
Calories: 390kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 360mg | Potassium: 150mg | Fiber: 1g | Sugar: 34g | Vitamin A: 420IU | Calcium: 110mg | Iron: 2mg