If you’ve ever thought Boston cream pie was a little too high-maintenance but you still wanted all of that creamy, chocolatey, sponge-cakey goodness in your life—this is for you.
This Boston Cream Poke Cake is one of those recipes that makes you pause after a bite and just go, “Okay…wow.” It’s nostalgic and indulgent, but somehow still easy enough to make on a weekday. The kind of dessert you bring to a family get-together and everyone’s asking for the recipe before they’ve finished the first slice.
And because it starts with a boxed cake mix (yes, we’re going there), it saves time without tasting like a shortcut.
This is your no-fuss, no-fail version of a fancy bakery dessert, and I’m here for it.
Let’s bake.
What You’ll Need
| Category | Ingredients |
|---|---|
| Cake | 1 box yellow cake mix (15.25 oz) Ingredients called for on the box (typically eggs, oil, and water) |
| Filling | 2 boxes instant vanilla pudding mix (3.4 oz each) 4 cups cold milk |
| Ganache | 1 cup heavy cream 1 cup semisweet chocolate chips |
Note: You can find all of this at pretty much any basic grocery store. Nothing fancy required.
Tools You’ll Need
- 9×13-inch baking pan
- Mixing bowls (at least 2 medium to large)
- Whisk
- Wooden spoon or chopstick (for the poking part)
- Small saucepan
- Rubber spatula
- Measuring cups
That’s it. No stand mixer. No special gadgets. Honestly, the simpler, the better here.
Pro Tips
These aren’t just tips. These are the save-you-from-a-soggy-cake, make-it-look-like-you-know-what-you’re-doing kind of tips.
1. Let the cake cool all the way.
It’s tempting to rush. But pouring pudding on a warm cake? That’s the fast track to a soggy bottom. Room temperature is your friend.
2. Use the handle of a spoon, not a toothpick.
You want holes big enough for the pudding to actually go in. Small holes = pudding just sits on top like a sad spread.
3. Whisk the pudding right before pouring.
Don’t let it sit around too long or it’ll start to thicken. You want it just beginning to set so it can still drip into the cake.
4. Let the ganache cool a bit before topping.
Straight-from-the-stove ganache will melt the pudding layer. Give it a few minutes so it’s warm and pourable, but not piping hot.
5. Chill overnight if you can.
Yes, you can eat it in 2–3 hours. But if you have the patience, letting it sit overnight turns it into a whole different level of amazing.
Substitutions and Variations
Cake
- Yellow cake mix too basic for you? Use white or chocolate. Chocolate makes it super indulgent.
- Want homemade? You can swap in your favorite scratch-made sponge cake recipe, but honestly, the boxed one does a great job here.
Pudding
- Vanilla pudding is the classic, but French vanilla, banana, or even chocolate can work.
- Can’t find instant pudding? Use homemade pastry cream, just make sure it’s not too thick to pour.
Ganache
- No heavy cream? Use coconut cream for a dairy-free version.
- Prefer darker chocolate? Go for bittersweet chips or chop up a dark chocolate bar.
Make-Ahead Tips
- The cake (with pudding) can sit in the fridge for up to 24 hours before adding ganache.
- You can also make the ganache up to a day ahead and warm slightly to pour over the cake just before serving.
- Best flavor happens when it chills overnight. So yeah, this is a perfect make-ahead dessert.
Instructions
1. Bake the Cake
Make the yellow cake mix as directed on the box. Bake it in a 9×13 pan and let it cool completely. Not “just a little warm.” Fully cooled.
2. Poke the Holes
Use the back of a wooden spoon, chopstick, or thick straw to poke holes across the cake, about 1 inch apart. Go deep but don’t tear the cake.
3. Make the Pudding
In a large bowl, whisk together both boxes of pudding with 4 cups cold milk until smooth. You want it just beginning to thicken—not set.
4. Pour the Pudding Over the Cake
Right away, pour the pudding evenly over the poked cake. Use a spatula to help it get into all the holes. Don’t be shy here.
5. Refrigerate
Cover the cake and let it chill in the fridge for at least 2 hours (but overnight is magic).
6. Make the Ganache
In a small saucepan, heat 1 cup of heavy cream just until it begins to simmer. Remove from heat and stir in 1 cup of chocolate chips. Wait 5 minutes, then stir until glossy and smooth.
7. Pour and Spread
Pour the ganache over the chilled cake. Use a spatula to spread it out evenly.
8. Chill Again (if you can)
Let it sit for at least another hour so the ganache sets nicely. If you’re impatient, it’s still delicious warm.
9. Slice and Serve
Use a sharp knife and wipe between cuts for clean slices. Get ready for compliments.
Leftovers and Storage
Store any leftover cake covered in the fridge for up to 4 days. After day 2, the cake may get softer from the pudding, but honestly, it still tastes great.
Can you freeze it?
Technically, yes—but the texture can get weird. If you do freeze it, wrap it tightly and thaw in the fridge overnight. But this one’s really best fresh.
Additional Notes
Approximate Nutrition (per slice, 12 slices total):
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Carbs | 49g |
| Fat | 21g |
| Protein | 5g |
| Sugar | 30g |
These numbers can vary based on brand of cake mix, pudding, and chocolate.
Diet Swaps
| Diet | Substitution |
|---|---|
| Gluten-Free | Use a GF cake mix |
| Dairy-Free | Use dairy-free pudding and coconut cream for ganache |
| Low-Sugar | Use sugar-free pudding and dark chocolate chips |
Serve With…
- Black coffee or espresso
- Fresh berries on the side
- A small glass of red wine if you’re feeling it
Save Time
- Use a cake mix that only needs water to speed things up
- Ganache can be microwaved (30-second intervals, stirring in between) if you’re in a rush
FAQ
Can I use homemade pudding?
You can! Just make sure it’s pourable, not too thick, so it fills the holes in the cake.
What if I don’t have heavy cream?
Try using half-and-half with a tablespoon of butter. Not exactly the same richness, but it gets the job done.
Do I need to cover the cake in the fridge?
Yes, unless you want your ganache to taste like leftover spaghetti. Cover loosely with plastic wrap or foil.
Can I double the recipe?
Yes, but use two separate pans. It’s easier to manage, chill, and serve that way.
Wrap Up
This is the kind of cake you make once and then get asked to bring again. And again. And again.
It’s rich, creamy, chocolatey, and has that soft, cold texture that makes you close your eyes when you take a bite. The pudding soaks into the cake just right, and that ganache layer? Pure perfection.
So go make it. Enjoy it. Share it with your favorite people. Or don’t. I fully support eating this one straight from the pan.
If you try this recipe (or if you’ve got a twist on it), drop a comment below. I love hearing your ideas, swaps, and totally valid dessert obsessions.
