Boston Cream Poke Cake – Moist, Creamy & Bakery-Style Goodness!
This Boston Cream Poke Cake combines soft yellow cake with silky vanilla pudding and a luscious chocolate ganache topping. It’s an easy pudding dessert that feels like it came from your favorite bakery but takes minimal effort in your own kitchen. Perfect for potlucks, holidays, or a make-ahead cake for any occasion.
💛 Why You’ll Love This Recipe
✔ Moist yellow cake made extra decadent with vanilla pudding
✔ Rich chocolate ganache topping adds a luxurious finish
✔ No-fuss, no-fail, easy pudding dessert
✔ Great for make-ahead gatherings
✔ Delicious with homemade whipped topping or Cool Whip
📋 Recipe Categories
-
Cuisine: American
-
Course: Dessert
-
Method: Baking + Chilling
-
Difficulty: Easy
⏱️ Cooking & Prep Times
-
Prep Time: 20 minutes
-
Cook Time: ~25–30 minutes (per cake box instructions)
-
Chill Time: 2–4 hours (or overnight)
-
Total Time: ~3–5 hours
-
Servings: 12–16 slices
🍽️ Kitchen Equipment Needed
✅ 9×13-inch cake pan
✅ Mixing bowls
✅ Hand whisk
✅ Saucepan or microwave-safe bowl
✅ Wooden spoon handle or thick straw (for poking)
✅ Offset spatula or butter knife
✅ Refrigerator
🧾 Ingredients
For the Cake:
-
1 box yellow cake mix (about 15.25 oz)
-
Ingredients listed on the box (typically eggs, water, oil)
For the Vanilla Pudding Layer:
-
2 boxes (3.4 oz each) instant vanilla pudding mix
-
4 cups cold milk
For the Chocolate Ganache Topping:
-
1 cup semi-sweet chocolate chips
-
¾ cup heavy cream
Optional Whipped Topping:
-
1 tub (8 oz) Cool Whip or homemade whipped topping
👨🍳 Step-by-Step Instructions
Step 1: Bake the Cake
-
Preheat your oven to 350°F (or as instructed on cake box).
-
Mix cake batter according to package directions.
-
Pour into a greased 9×13-inch baking dish.
-
Bake as directed, then allow to cool for about 10–15 minutes.
Step 2: Poke the Cake
-
Using the handle of a wooden spoon or a thick straw, poke holes all over the top of the warm cake (about 1 inch apart).
Step 3: Prepare the Pudding
-
In a large bowl, whisk together pudding mix and cold milk until thickened (about 2 minutes).
Step 4: Fill the Cake
-
Pour pudding evenly over the cake, using a spatula to help push it into the holes.
-
Refrigerate for at least 1 hour to set.
Step 5: Make the Ganache
-
Heat heavy cream in a saucepan or microwave until hot (but not boiling).
-
Pour over chocolate chips and let sit for 2–3 minutes.
-
Stir until smooth and glossy. This chocolate ganache topping creates a bakery-style finish!
Step 6: Finish and Chill
-
Pour the ganache evenly over the pudding-filled cake.
-
Chill the cake for 2–4 hours or overnight for best texture and flavor.
Step 7: Optional Topping
-
Before serving, top with Cool Whip or pipe homemade whipped topping for a creamy final touch.
💡 Tips & Variations
-
Make Ahead Cake: Perfect for making the night before.
-
Flavor Twist: Use chocolate pudding for a double chocolate version.
-
Topping Ideas: Add crushed nuts, chocolate curls, or fresh berries.
-
Want It Lighter? Use sugar-free pudding and whipped topping.
❄️ Storage & Reheating
-
Fridge: Store covered in the refrigerator for up to 4–5 days.
-
Freezer: Not recommended due to pudding consistency.
Boston Cream Poke Cake
Ingredients
Cake Layer
- 1 box yellow cake mix
- Eggs water, and oil as directed on box
Pudding Layer
- 2 3.4 oz boxes instant vanilla pudding
- 4 cups cold milk
- Ganache Topping
- 1 cup chocolate chips
- ¾ cup heavy cream
Optional
- 8 oz Cool Whip or whipped topping
Instructions
- Bake cake as directed. Cool slightly.
- Poke holes all over the cake.
- Whisk pudding and milk until thick. Pour over cake.
- Chill for 1 hour.
- Heat cream, pour over chocolate chips. Let sit, then stir to make ganache.
- Spread ganache on chilled cake. Chill 2+ hours.
- Top with whipped cream if desired and serve.