Easy Boston Cream Poke Cake

Jump to Recipe Print Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Boston Cream Poke Cake is a yellow buttery cake filled with a French vanilla cream pudding and frosted with rich chocolate ganache frosting. Everyone loves a good Boston cream pie. But why choose between a cake and a pie when you can have both with a Boston cream poke cake?

Beyond a doubt, this is a very heavenly dessert and we cannot resist!  Much like these Boston Cream Cupcakes and these 20 Heavenly Layered Desserts!

easy desserts made from a cake mix

What Are Poke Cakes?

Poke cakes are cakes that are baked and then holes are poked all over the top. Then the holes are filled with puddings, sauces, syrups and more followed with a frosting, ganache or whipped cream!  They are super yummy and perfect when you want a tender cake filled with lusciousness and deliciousness!

This Boston Cream Poke Cake is a simple and convenient way to make an elegant dessert.  Not only does it require minimal ingredients and effort, but it’s an unforgettable dessert that’s sure to be a hit at any event or gathering.

From the delicious and light yellow cake to the dreamy custardy and chocolatey filling, this cake has it all.  It’s one of our favorites!

We love pokes cakes! Strawberry Creme Passion Poke Cake, Reese’s Peanut Butter Devil’s Food Chocolate Poke Cake, Sinful Triple Chocolate Fudge Poke Cake, and this awesome round up of 25 Dreamy Pudding Poke Cakes You Shouldn’t Live Without are just a few recipe posts we go ga-ga over!

This Boston Cream Poke Cake recipe is one of my husband’s favorite desserts of all time. When I told him I made it just for him, I could see pure happiness on his face.  So that made me happy too! Not to mention, he gobbled most of it up on his own in three days.  I did manage to get a few nibbles too, thank goodness!

This Boston cream poke cake was for him though, so by rights, he should get most of it, right?  I could argue…but sometimes it’s just better to let it go and move on like it never happened.

poke cake

When and Where Did Boston Cream Pie Originate?

Boston Cream Poke Cake is a very simple, luscious dessert. The best part, besides eating it is, it’s really hard to mess up this recipe because it’s super simple to make.

Did you know? Boston Cream Pie was created by Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856.  It’s also the official dessert of Massachusetts.  The original Boston Cream Pie was a cake combination of two layers of sponge cake filled with vanilla custard and topped with a chocolate ganache.  Delish for sure!!

If you’re a Boston Cream fan, you’ll love these light and fluffy pudding filled Heavenly Boston Cream Puffs as well!  

How Long Do Poke Cakes Take to Make?

This sinfully delicious treat is an easy twist on the classic that can be made in about 20 minutes with just a few ingredients, not including the cake baking time.  This delicious twist on the much loved classic is a scrumptious way to satisfy your sweet tooth!

You can make this delectable Boston cream poke cake with a few simple ingredients with these easy steps. Not only is this classic cake easier to make than a regular Boston cream pie, but it is also even more delicious.  Are you ready to make some pudding poked cake?

poke cake with pudding and chocolate ganache

Ingredients You Need to Make Easy Boston Cream Poke Cake 

All it requires is simple directions, yellow cake mix, vanilla pudding and chocolate frosting and we can’t forget the pokes!  After all, it is a poke cake! 🙂

Yellow Cake

Pudding

2 Chocolate Frosting Options:

Pre-Made Chocolate Frosting

OR Make Homemade Chocolate Ganache Recipe

  • 1 cup semi-sweet chocolate chips/chopped bar (½ lb or 1 ⅓ cup). For more ganache, use 12 oz. or 1 ½ cups chocolate chips/chopped bar.
  • 1 cup heavy whipping cream. Add ¼ to ⅓ cup more of heavy whipping cream if using 12 oz (1 ½ cups) chocolate chips instead of 8 oz. (1 cup)

How to Make Boston Cream Pie Poke Cake 

Cake

  1. Bake cake as directed on the box in a 9×13 baking pan.

Pudding

  1. Prepare the pudding as directed on the box, after the cake has baked.

How to Poke Cake and Fill With Pudding

  1. While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
  2. At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want. Make pudding according to instructions on box using ingredients called out.
  3. Spread the ½ the pudding over the cake, pushing it into the holes. Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.
  4. Refrigerate for 1 ½ – 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.

Use Pre-made Chocolate Frosting

  1. Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.
  2. Spread the frosting over the cake and refrigerate 4 hours or overnight.

OR

Make Homemade Chocolate Ganache Frosting

  1. Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
  2. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
  3. The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. 

Storing Your Poke Cake

Poke cakes should be sealed or covered and they last up to 2-3 days after you make it. It’s best to serve it the next day and refrigerate any leftovers.

This Boston Cream Pie Poke Cake recipe is sure to impress all your dinner guests or make any day special.  You may want to check out these 25 Slices of Summer Heavenly Desserts and 45 Awesome Easter & Spring Desserts!

So what are you waiting for? Try this Boston Cream Poke Cake today and let the taste buds decide.

More Heavenly Desserts!

Easy Boston Cream Poke Cake

Easy Boston Cream Poke Cake

Kim Lange
Boston Cream Poke Cake...yellow buttery cake  filled with a french vanilla cream pudding and frosted with rich chocolate. Beyond doubt, this is a very heavenly dessert!
4.19 from 500 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Servings 12
Calories

Ingredients
  

Cake

  • 1 box yellow butter recipe cake mix & ingredients to make

Pudding

  • 2 small boxes French Vanilla instant pudding or pudding of choice & ingredients to make (If you want less pudding, use 1 box pudding instead of 2)

2 Chocolate Frosting Options:

Pre-Made Chocolate Frosting

  • 1 tub chocolate frosting

OR Chocolate Ganache

  • 1 cup semi-sweet chocolate chips/chopped bar (1/2 lb or 1 1/3 cup) For more ganache, use 12 oz. or 1 1/2 cups chocolate chips/chopped bar.
  • 1 cup heavy whipping cream Add 1/4 to 1/3 cup more of heavy whipping cream if using 12 oz (1 1/2 cups) chocolate chips instead of 8 oz. (1 cup)

Instructions
 

Cake

  • Bake cake as directed on the box in a 9x13 baking pan.

Pudding

  • Prepare the pudding as directed on the box, after the cake has baked.

How to Make Poke Cake

  • While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
  • At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want. Make pudding according to instructions on box using ingredients called out.
  • Spread the 1/2 the pudding over the cake , pushing it into the holes. Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.
  • Refrigerate for 1 1/2 - 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.

Use Pre-made Chocolate Frosting

  • Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.
  • Spread the frosting over the cake and refrigerate 4 hours or overnight.

OR

    Make Home-Made Chocolate Ganache Frosting

    • Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
    • Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
    • The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. 
    Keyword boston cream, cake, cake mix, poke cake, pudding
    Tried This Recipe?Let us know how it was by commenting below!

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    138 Comments

    1. I made this last night, intentionally making it too late in the day to eat the same night. At 11:00 am Sunday we were eating cake! I usually bake everything by scratch but opted to use boxed cake mix and instant pudding, although I did make the ganache. I used two boxes of pudding, a whole bag of semi sweet chocolate chips and one and half cups of heavy cream. Needless to say everyone loved it! Thanks for the great recipe!

    2. Pingback: 12 Dessert Recipes to Serve at Your Next Tea Party

    8. Made it using 2 boxes of pudding mix, but didn’t use all of it. Also made the ganache which was AWESOME! Everyone loved it!

    10. Just made it.I got distracted by my kitty ? lol my pudding was starting to thicken so I just pushed it in the little holes ha turned out great.I used to make this with a little cool whip too.that was years ago.thanks for the refresh on this cake.

    11. I’ve never tried it with cook and serve pudding, but that should be fine. It’s so good and I like the ganache, but the chocolate frosting is easy and good too! I would let the pudding cool a bit before adding the ganache/frosting! Enjoy, it’s really good!

    12. I’m about to make this but with cook and serve pudding instead of instant. Any tips? Boston cream pie is my favorite so I’m really excited to try this!

    14. So much simpler than making it the old-fashioned way too! A lovely inexpensive dessert I will have to try it.

    17. Can I pour the pudding on the cake without letting it set? Will it set correctly with the cake while in the fridge?

    19. How long do you let the pudding set up before you poor it on the cake? Is there supposed to be pudding sitting on the top?

    21. Hi, Tess!
      Thanks SO much for your terrific recipes!! So far, I have only tried the Easy Boston Creme Poke Cake, but if the others are as good as it, they are all winners!!! Boston Creme is my hubby’s favorite, and he absolutely loved it.
      I followed your recipe to a T, including the ganache, and it turned out beautifully. I only wish that I had taken a picture. It lasted just 2 days at our house! LOL
      I can’t wait to make it and take it to a family gathering. It is such an easy recipe, but so good everyone will think that I am a culinary genius. LOL

    23. I accidentally bought regular vanilla pudding instead of french vanilla.. will it taste the same?

    27. Very most and delicious! Made a, chocolate gnache for the top. Not a crumb of it left!

    29. In my fridge right now! I’m about to make the ganache and then the long, CRUEL wait until it sets. Lol. Doubt my hubby will wait that long. Boston cream pie is his fav.

    30. I made it now just have to wait 2 1/2 more hours to eat it and it’s killing me have you ate it before letting it sit for 4 hours..it looks so good..

    33. We like a lot of pudding, I felt like one box wasn’t enough, but you could always do that or use a large box of pudding as well. So glad you enjoyed it Bette!! <3 Thanks for your feedback!

    34. I made the cake per the recipe but 2 boxes of pudding which made four cups of pudding was WAY too much. I used slightly more than half of the pudding. I filled the holes and still had a lot of pudding sitting on top of the cake. But it was yummy. I may try 1 box of pudding next time.

    36. My son is coming home on Sunday morning. He is in the military and stationed in Ft. Polk, La. I loved the simplicity and yummy looking recipe so I made it tonight and we can all try it tomorrow after staying in the fridge for. almost 24 hrs. I’ll let everyone know how it is.

    38. Cora, you should be able to see and print it below, but here it is as well.

      Easy Boston Cream Poke Cake
      Prep Time
      5 mins
      Cook Time
      25 mins

      Servings: 12

      Ingredients
      1 box yellow butter recipe cake mix
      2 small boxes French Vanilla instant pudding
      1 tub chocolate frosting

      Instructions
      Bake cake as directed on the box.
      Prepare the pudding as directed on the box.
      While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
      Spread the pudding over the cake, pushing it into the holes.
      Refrigerate for 1 1/2 – 2 hours.
      Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
      Spread the frosting over the cake and refrigerate 4 hours or overnight.

    40. Leslie, I updated the frosting instructions per your feedback. I think that may have been the issue with the frosting getting too hot and breaking down the fat. 🙁 That is all I can think of?

    44. I made this dessert last night and followed the recipe to a T (loved that it was that simple) but my chocolate never set even though it was refrigerated overnight. Not quite sure what happened there. Got very soupy…. tasted good but not the consistency I was looking for.

    50. RUN RUN RUN as fast as yu can away from this recipe…OMG Itis so friggin easy and you will eat the entire pan before your family see,s it

    4.19 from 500 votes (478 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating