Name: Boston Cream Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 120 min
Ingredients: 1 box Yellow Cake Mix (Plus ingredients listed on the box); 2 boxes Instant Vanilla Pudding Mix (3.4 oz each); 4 cups Cold Milk (Divided or as directed on pudding packets); 1 cup Semi-sweet Chocolate Chips (For ganache); 1/2 cup Heavy Cream (Room temperature or slightly chilled for ganache)

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Creamy, indulgent, and ridiculously easy — this Boston Cream Poke Cake delivers all the classic flavors of a Boston cream pie without the fuss. Imagine a soft yellow cake soaked with silky vanilla pudding and finished with a glossy chocolate ganache: simple comfort food that always disappears fast. Fun fact: poke cakes became popular because people loved the idea of infusing their cakes with extra flavor — and who wouldn’t love a cake that practically serves itself?

This version is perfect for busy weeknights, potlucks, and picky eaters. It’s family-friendly, quick to assemble, and uses mostly pantry staples. If you enjoy other fuss-free desserts on the site, check out the wider selection of easy cake ideas in this cake category cake category for more inspiration. Ready to bake something impressive with almost no effort? Let’s do it.

What is Boston Cream Poke Cake?

Why is it called Boston Cream Poke Cake — and where did it come from? Think of Boston cream pie’s dreamy duo of vanilla and chocolate, then imagine those flavors poked into a sheet cake so every bite is extra creamy. Who invented it? Maybe a resourceful baker thought poking holes in a cake was the shortcut to happiness. After all, “the way to a man’s heart is through his stomach.” Curious? Give this recipe a try and you might find out why everyone calls it irresistible.

Why You’ll Love This:

Classic flavor combo: rich chocolate and silky vanilla pudding combine over a tender yellow cake for a nostalgic, crowd-pleasing dessert.
Budget-friendly: making this at home saves money compared to bakery versions — one box cake mix and a couple of pantry items deliver restaurant-style taste for a fraction of the cost.
Texture and simplicity: the pudding soaks into the cake for moist, custardy bites while the chocolate ganache adds a smooth, glossy finish that tastes luxurious but is shockingly easy to make.

If you like flavor-forward comfort desserts, this is as satisfying as a rich pasta night — and it pairs well with savory meals like the creamy seafood pasta you’ll find in this other recipe Creamy Salmon Shrimp Alfredo. Make this cake for celebrations or when you simply want to make someone’s day.

How to Make:

Quick Overview

This Boston Cream Poke Cake is straightforward and forgiving. You’ll bake a boxed yellow cake, poke it full of holes, pour instant vanilla pudding mixed with cold milk over the top, chill until set, and finish with a quick chocolate ganache. Prep is minimal and the texture is a delightful mix of soft cake, creamy pudding, and silky chocolate. Total time: about 15 minutes active prep, 25–35 minutes baking, plus chilling (about 1.5–2 hours total).

Ingredients

1 box yellow cake mix (plus ingredients listed on box) — prepare as directed on the package
2 boxes (3.4 oz each) instant vanilla pudding mix — dry packets
4 cups cold milk — divided or as directed on pudding packets for best consistency
1 cup semi-sweet chocolate chips — for ganache
1/2 cup heavy cream — room temperature or slightly chilled for ganache

Directions

Preheat the oven according to the cake mix directions on the box. Grease a 9×13-inch baking pan or line it with parchment for easy removal.
Prepare the yellow cake batter exactly as the box instructs (eggs, oil, water quantities and mixing times). Pour the batter into the prepared 9×13-inch pan and smooth the top.
Bake the cake according to package time for a 9×13 pan. Check doneness with a toothpick; it should come out clean or with a few moist crumbs. Remove cake from oven and allow it to cool in the pan for 15 minutes — this keeps it warm enough to absorb the pudding but cool enough to handle.
Using the handle of a wooden spoon (or a large straw), poke holes all over the warm cake. Space the holes about 1–2 inches apart to allow pudding to seep in evenly. Be firm but gentle so you don’t break the cake apart.
In a medium bowl, whisk both boxes of instant vanilla pudding with 4 cups of cold milk until completely smooth and slightly thickened, about 2 minutes of whisking. Instant pudding sets quickly; work efficiently.
Pour the prepared pudding evenly over the cake, making sure the pudding fills the holes and spreads across the surface. Use a spatula to gently smooth and press pudding into the holes so it soaks into the cake.
Cover the cake with plastic wrap and chill in the refrigerator for at least 1 hour to let the pudding set and infuse the cake with creaminess.
While the cake chills, prepare the ganache. In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth and glossy. This usually takes 60–90 seconds total depending on your microwave.
Once the cake has chilled, pour the warm ganache over the pudding layer and spread it evenly with a spatula. The ganache will set as it cools.
Return the cake to the refrigerator and chill another 30 minutes to allow the ganache to firm up. Slice into squares and serve chilled or at cool room temperature.

Boston Cream Poke Cake

What to Serve With:

This poke cake is a dessert star, but a few accompaniments make it feel like a complete treat:

Fresh berries or a simple berry compote to cut the richness with bright acidity.
Whipped cream or lightly sweetened mascarpone for extra creaminess.
A scoop of vanilla ice cream for a classic dessert combo.
Coffee or a robust black tea pairs beautifully with the chocolate and vanilla flavors.
For a party, serve with bite-sized cookies or a light citrus salad to balance the sweetness.

Top Tips for Perfecting:

Use cold milk for the instant pudding — it helps the pudding set correctly and keeps the cake from getting too soggy.
Don’t over-poke: holes 1–2 inches apart are ideal. Too many holes can make the cake fall apart.
Warm ganache spreads more smoothly; if it cools and thickens, microwave briefly in 10-second bursts.
For extra richness, swap semi-sweet chips for dark chocolate or use a mix of chocolate and milk chips.
If you prefer a firmer pudding layer, chill the pudding for 5–10 minutes before pouring it over the cake.
Common mistake: pouring ganache onto a very warm pudding layer will cause it to sink — make sure the pudding is chilled first.

Storing and Reheating Tips:

Refrigeration: Store the cake covered in the refrigerator for up to 4 days. Keep it in an airtight container or cover tightly with plastic wrap to prevent drying.
Freezing: You can freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Note that texture may change slightly after freezing.
Serving from fridge: Serve chilled or let slices sit at room temperature for 10–15 minutes for softer ganache. Avoid heating in the microwave for extended periods; a 10–15 second burst can soften the ganache if needed but may change texture.

FAQs

What is the best cake mix to use for this recipe?
Any yellow cake mix works well. Choose your favorite brand — the texture of boxed mixes is perfect for absorbing pudding.

Can I make the pudding from scratch instead of instant?
Yes, a homemade pastry cream or pudding will work beautifully but needs extra time to thicken and cool before pouring over the cake.

Can I use low-fat milk or nondairy milk for the pudding?
Nondairy milks that are similar in texture (like oat milk) can work, but instant pudding may not set as firmly with some milks. Full-fat dairy gives the best texture.

How do I store leftovers without the cake drying out?
Keep it tightly covered in the fridge or in an airtight container; this preserves moisture and prevents absorption of other fridge odors.

Can I make this ahead of time for a party?
Absolutely. Make it a day ahead, keep it refrigerated, and add ganache the morning of the event for the freshest look — or complete it the day before for convenience.

Conclusion

This Boston Cream Poke Cake is a no-fuss, crowd-pleasing dessert that captures the beloved flavors of Boston cream pie with half the effort. It’s inexpensive, family-approved, and perfect for holidays, potlucks, or when you want a comforting dessert fast. If you’d like to see another version or compare techniques, check out this Boston Cream Poke Cake Recipe – Amanda’s Cookin’ – Cake … Boston Cream Poke Cake Recipe – Amanda’s Cookin’ and this Easy Boston Cream Poke Cake – The Baking ChocolaTess Easy Boston Cream Poke Cake – The Baking ChocolaTess for more ideas and variations. Enjoy baking, and don’t forget to share a slice with someone you love.