Boston Cream Poke Cake

A square of yellow cake with pudding layer and glossy chocolate topping on a white plate.

Boston Cream Poke Cake

This Boston Cream Poke Cake is what happens when cake mix magic meets creamy pudding and glossy ganache. It’s got all the flavors of a classic Boston cream pie but made easier with some smart shortcuts. The best part? You can make it ahead and let the fridge do the rest. Busy day baking win!

Course baked goods, Dessert

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 384kcal

Author Kylee Ayotte

Equipment

9x13-inch baking dish

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

US Customary - Metric

Instructions

Get prepped: Grease a 9x13 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

Nutrition