Easy Boston Cream Poke Cake Recipe (with Cake Mix and Pudding)
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This cake is a mash-up of two nostalgic favorites: traditional Boston cream pie and poke cake. It’s the kind of dessert that feels low-key fancy but takes almost no effort. Perfect for potlucks, birthdays, or just because it’s Wednesday and you want cake. Zero judgement from me!
We start with a boxed cake mix and instant pudding (I’m not even sorry), and finish off with a homemade chocolate ganache.
Want more semi-homemade recipes? Try my Raspberry Cream Cheese Danish or my Chocolate Cake Mix Cookies, too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
Ridiculously easy. Box mix + pudding = less mess, less stress.
Make-ahead magic. It’s even better the next day – like it levels up in the fridge overnight.
Forgiving. Messy poke holes? Pudding oopsies? Ganache blob? Still tastes amazing.
Customizable. Switch the cake, change the pudding, toss on sprinkles – go wild.
No fancy tools. A wooden spoon to poke holes, a whisk to mix things up and a 9×13 baking dish are basically all you need.
Love Poke Cake recipes? Try Banana Pudding Poke Cake (from On My Kids Plate), Pistachio Pudding Poke Cake (from Persnickety Plates) for a different version, or Carrot Poke Cake (from It is a Keeper)
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Yellow cake mix. Betty Crocker 13.25 oz boxed cake mix was used. Just follow the box instructions (you’ll probably need eggs, oil and water).
- Instant Vanilla pudding. Instant only. Skip the “cook and serve” types of pudding. You are welcome to make your own, if you’re fancy like that. Use vanilla or French vanilla pudding.
- Milk. Whole milk makes the pudding creamier but use what you’ve got. We do use slightly less milk than called for on the box, so that the pudding is super thick.
- Chocolate chips. Semi-sweet keeps the chocolate frosting rich without being too sweet.
- Heavy whipping cream. Don’t swap this out. It makes the ganache thick and luscious.
- Corn syrup. Totally optional but gives that glossy, bakery-style finish.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpSTEP 1: Bake the cake, poke holes in the cake.
Mix up and bake the yellow cake mix according to package instructions. Let it cool completely before moving on. Poke the holes all over the cake using the handle of a wooden spoon. Go deep so the pudding can really soak in.
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STEP 2: Make the pudding, pour it on
Whisk together the vanilla pudding mix and milk until smooth and thick. It sets fast, so don’t dawdle. Pour it all over the top of the cake, aiming for those holes. Spread it out evenly with a spatula.
STEP 3: Make the chocolate ganache, pour and chill
Heat the heavy cream, then pour it over the chocolate chips (plus corn syrup if using). Stir gently until smooth and glossy. Let it cool a bit, then pour it over the pudding layer and nudge it to the edges. Chill for at least 3 hours before slicing.
Troubleshooting Guide
- Cake collapsed or cracked: Let it cool completely before poking. Don’t overmix the batter. It probably needed more chill time. Overnight is best.
- Pudding is too runny: Chill at least 4 hours. Use slightly less milk than the instant pudding box calls for.
- Pudding didn’t soak into holes: The holes might be too small or shallow. Bigger, deeper holes work best..
- Pudding leaked to the bottom: Cake was too warm or holes were too wide. Pour the pudding slowly and spread gently.
- Ganache is too thick or won’t pour: Add a splash of warm cream and stir until gloss. Microwave in short bursts to loosen it up.
- Ganache is runny or separated: Stir gently-don’t overmix. Let it cool slightly before pouring. It needs cooling time before pouring.
- Ganache pulls up the pudding layer: Chill pudding fully before topping. Spread gently with an offset spatula.
FAQs
Yes! It’s definitely best chilled. Let the pudding soak in, the ganache firm up and be nice and sliceable.
Totally. If you have a favorite yellow cake recipe, use it.
Yes, but keep in mind it’s more work. If you’ve got the time, go for it.
Use a sharp knife and wipe it clean between each cut.
Kylee’s Notes
- Don’t stir ganache like you’re whipping cream or you’ll get bubbles.
- Use a fat spoon handle to make bigger holes for that pudding to soak in.
- Let ganache cool a bit before pouring so it doesn’t melt the pudding.
- This cake seriously levels up overnight in the fridge.
How to store
Refrigerator
Cover with plastic wrap and keep in the fridge up to 4 days. Toothpicks help keep the wrap off the ganache..
More recipes to love
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
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Boston Cream Poke Cake
Equipment
Ingredients
For the Cake
- 1 box yellow cake mix 13.25 oz (plus eggs, water, oil per box instructions)
- 2 boxes instant vanilla pudding mix 3.4oz each
- 3.5 cups milk for pudding
For the Ganache
- 10 ounces semi-sweet chocolate chips
- 2 tablespoons corn syrup optional, for shine
- 1¼ cups heavy cream
Instructions
- Get prepped: Grease a 9×13 baking pan and preheat oven according to cake mix instructions. Make the 1 box yellow cake mix as directed on the box. Bake and cool for about 25 minutes.
- Make the holes: Using the handle of a wooden spoon, poke holes all over the cake, going nearly to the bottom. The wider the holes, the more pudding can soak in.
- Make the pudding: Whisk together 2 boxes instant vanilla pudding mix and 3.5 cups milk. Work quickly as it will start to set fast. Pour the pudding evenly over the cake, aiming to fill the holes. Set aside.
- Make the ganache: Place 10 ounces semi-sweet chocolate chips and 2 tablespoons corn syrup in a heatproof bowl. Heat the 1¼ cups heavy creamin a saucepan until it just begins to simmer, then pour over the chocolate. Let sit 5 minutes, then stir gently until smooth. Let cool for 10 to 15 minutes, stirring occasionally.
- Assemble the cake: Pour the cooled ganache evenly over the pudding layer. Use a spatula to nudge it toward the edges if needed.
- Chill: Let the cake sit at room temperature for 30 minutes, then refrigerate for at least 3 hours before slicing and serving.
Notes
- Don’t stir ganache like you’re whipping cream or you’ll get bubbles
- Use a fat spoon handle to make bigger holes for that pudding to soak in
- Let ganache cool a bit before pouring so it doesn’t melt the pudding
- This cake seriously levels up overnight in the fridge
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
