Boston Cream Poke Cake...yellow buttery cake filled with a French vanilla cream pudding and frosted with rich chocolate ganache frosting.
Beyond doubt, this is a very heavenly dessert and we cannot resist! Much like these Boston Cream Cupcakes!
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 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.
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 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
- 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 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.
- Refrigerate for 1 ½ - 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.
2 Frosting Options to Choose From
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
Home-Made Chocolate Ganache Frosting
- Combine chocolate 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.
- The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy.
Here's the Boston Cream Poke Cake recipe for this easy best loved dessert!
More Heavenly Desserts!
- Overnight Cinnamon French Toast
- Strawberry Ice Box Cake
- 20 Heavenly Layered Desserts!
- No-Bake Strawberry Eclair Cake
- Pumpkin French Toast
- Death By Chocolate Poke Cake
Easy Boston Cream Poke Cake
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 (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)
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 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.
- Refrigerate for 1 ½ - 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.
Kim Lange says
I know you can with jello, but not sure how it would work out with pudding. You should be able to ice the cake with the ganache though? I've only ever made it one layer. If you happen to try it and it works out, let us know! Merry Christmas!!
Karen says
I would love to make this as a layer cake for a birthday, perhaps only poking the bottom layer? Have you ever tried it? I'm wondering how manageable your homemade ganache would be to ice a layer cake? Any thoughts? I can't wait to make it either way!
Kim Lange says
I am not sure why unless it the type of frosting or pudding you were using and something didn't jive. The ganache is really easy to make if you would prefer to try that. I'm so glad you enjoyed it Dusti!! Thank you so much for trying it!
Dusti says
I made this cake last night and let me start by saying that it was delicious! I had an issue with the chocolate layer though and was wondering if you might have some insight. I used the pre-made frosting method, was careful to only heat it in 10 second intervals until I could pour it. (Took right at 30 seconds.) the problem was that even after letting it cool in the refrigerator overnight, the top layer was runny. Is that the best outcome you can expect from store bought frosting or was there something I might have done? I am definitely going to make this again and again! ❤️
Kim Lange says
Yes it should be awesome for that! Just make sure you let it cool about 15-20 minutes before you pour it on top of the cake! 🙂
Katherine A Dietz says
Can this chocolate Ganach frosting be used on a Bundt cake or is it too thick or runny? I am trying to make a Boston poke Bundt cake.
Thanks
Katherine
Kim Lange says
Michelle, if you love that frosting you make (sounds delish!), just frost the cake with it like you would a normal cake, add spoonfuls on top and spread it out. If the frosting is thick, just add it in the microwave 10 seconds or so, so it's easier to spread. You can also let the cake cool in the fridge with the pudding pokes and add the frosting later after it's chilled up a bit. Enjoy!
Michelle says
I haven’t made this yet but wanted to know if I could use tub of frosting and mix in cool whip for the frosting. I have done this with other chocolate frosting & the two together is delicious as a frosting and it tastes like homemade frosting. I was wondering how you apply the frosting. I am thinking I might get a mess of vanilla pudding and frosting combined. Any thoughts? Thanks!!
Kim Lange says
Sounds like you just need to take some pudding out since your cake rose so much. Maybe poke some more holes in it to get it to soak down in the cake. You'll need some room for the chocolate frosting.
Melissa says
Just made this and waiting for everything to set up. My problem so far is my cake rose quite a bit in the middle and everything obviously is pooling up around the sides and running off the top. Any secrets to keep that from happening?
Kim Lange says
If you overheat it too much it will be runny and could separate. I don't know how long you had it in the fridge, so if it's still runny like overnight, it sounds like that's what happened. You could try adding some confectioners sugar to it to thicken it up or buy a new tub of it and make sure you just nuke it enough to stir and pour. Hope that helps Kelly!
Kelly says
I used the the tub of frosting that I melted however after being in the refrigerator overnight the frosting was still very runny, is that how it's supposed o be or is the frosting supposed to set, don't know what I did wrong
Kim Lange says
Yes you should be able to Barbara! Thank you so much for making it! That's so awesome! 😉
Barbara says
Can you freeze this at all?I have 12 serves between 3 of us. No bday visitors thanks to Covid restrictions.
Barbara says
I haven’t cooked a cake in years so my confidence level wasn’t high. I wanted to make something special & easy for hubby’s bday cake. I don’t think I let my pudding & ganache set enough. Looked beautiful in the pan but It was a jumbled mess by the time it made it to the plate. Still, it was incredibly delicious. I added a bit of whipped cream & crumbled up caramilk twirl for decoration. I will have to try this again after learning from my mistakes. Hubby didn’t care about the presentation as it tasted so delicious. Thank you so much. I think I did pretty well for a novice cake maker.
Carol says
Fabulous! I had some plain vanilla instant pudding and used that instead of the french vanilla, and I opted to make ganache rather than use canned frosting. So easy and so delicious! Will definitely be making this again!
Kim Lange says
Thank you for your lovely comment and trying it Terri! xo
Terri says
We all loved this cake. It was an easy recipe and the ganache was delicious. This recipe will be repeated often. Thank you for sharing.
Kim Lange says
I have no idea why it would taste weird. It's all ingredients from a cake mix and pudding box with ingredients you add with the exception of the ganache, unless you used pre-made frosting. Sorry it didn't work out for you Peggy, but thanks for your feedback.
Peggy says
Don't know why but it had an aftertaste that was said by all who are some. Maybe the frenc h vanilla pudding? Wasn't easy to cut. I made it with Grenache topping.
rona connelly says
I must have done something wrong because the chocolate never set. It stayed liquidy. I did use chocolate that was about a year old, could that have been it?
Lisa G says
Very good very sweet doesn’t need 2 boxes of pudding and even when putting in fridge for 1.5 , the choc icing did t go on well. It kept mixing with the Pudding. Also not enough cake to hold all the topping so should have made a 9x9
Kim Lange says
Hi Kelly, 1 box for 2 cups so 2 boxes for 4 cups. Enjoy!
Kelly says
When making both boxes of pudding do you use 2 cups of milk or 4?
Kim Lange says
Thanks Joanne. Depending on the cake mix used may affect it, but still glad you enjoyed it! Happy Holidays! xo
Joanne says
Brought this cake to a Thanksgiving dinner. Cake was tasty but didn’t cut/serve well....fell apart. If I make it again, I would use less pudding; maybe one box.
Kim Lange says
Awesome Joan! I'm so glad your family loved it. Thank you so much for commenting. Happy Thanksgiving! xo
Joan Dogonski says
Made this cake for my family and they loved it! I made the chocolate ganache with special dark chocolate and it poured over the cake perfectly. When it was well chilled it cut and served beautifully.
Kim Lange says
Hi Autumn, it would be hard to spread on top of the pudding layer, so if you do attempt it, try to have it room temp and whip it well to make smooth and creamy so it's more spreadable and it would be good if it the pudding was chilled before frosting. You'll be able to tell then if it will work or not.
Autumn says
Heating*
Autumn says
Could I frost the cake regularly without hedging it up? Would it still be good that way?
Kim Lange says
Hi Nia, it should be fine to do that. Enjoy!
Nia says
Hi, I’m making homemade pudding but is it ok to pour very hot pudding over the cake?
Kim Lange says
The only thing I can think of is the chocolate seized or got overheated somewhere in the process when melting it. Hope that helps Linda! Thank you for trying it and next time, hopefully no problems. 🙂
Linda says
A delicious and easy cake. I made the ganache but it did not adhere to the cake. When cutting or eating it separated from the cake. I did let cake cool before adding ganache . Any suggestions? I would definitely make again.
Darlene Schultz says
My frosting was way way to runny...hard to serve very very disappointed.............never says anywhere to not cover cake after frosting it. will not make again.
Kim Lange says
Love that Sandy! xo
Sandy Matza says
I never have to worry about covering it , theyres never enough left to cover. I’m making this cake tomorrow for my friends coming over tomorrow night for coffee and cake.
Kim Lange says
Awesome Sandy! So glad you enjoyed it to the very last piece. 🙂
Sandy says
I made this Boston cream poke cake , on Wednesday , we ate the last pieces tonight. It is really good. Thank-You for this recipe.
Kim Lange says
Thank you Kelly!!
Kim Lange says
with my Boston Cream Poke Cake? hahaha! xoxo
2pots2cook says
LOL ... killing me softly ...
Kelly @ Kelly Lynns Sweets and Treats says
Love an easy cake and all the flavors in this poke cake sound AMAZING! Pinning!!
Kim Lange says
Yes it should be smooth and creamy to spread.
Linda says
Was it easy enough to spread the ganache over the cake?
Kim Lange says
Add the pudding while the cake is still warm, yes. Make the pudding, poke the holes and pour in. Hope you enjoy!!
MAUReen says
I'm thinking I shouldn't let the cake cool down a bit before adding the pudding. Yes?
Kim Lange says
I'm so glad it's going to be a family favorite! 🙂 Thanks for your tip and Happy New Year! 🙂
JoElle Donahoo says
This cake is soo delicious! I know it will be a family favorite.
Just a tip: You just need to be careful putting the frosting on. I found that it had to be done quickly before it made the pudding soft.
Kim Lange says
Sometimes if you over-microwave your frosting it will break the sugar and fat down, so it won't thicken back up.
Kim says
I covered it and the icing was runny. Other than it was good. I wish I’m ew why the icing was runny. Anyone know??
Kim Lange says
I'm so happy you tried and loved it Shelia! It's so easy and it's one of our favorites! Thanks so much for commenting!
Shelia Curtis says
I made this yesterday and followed the recipe with the exception of using a yellow cake mix instead of the butter cake mix. I poked the holes in the cake while it was still warm. Next I made the pudding from the instructions on the box, whisking it for 2 minutes then I let it sit for 2 minutes, gave it a stir and poured it over the cake making sure to get it in the holes. There was some pudding on top of the cake. Next I put it in the refrigerator for an hour or so. Next I heated the frosting up in the microwave for 20 seconds gave it a stir and microwaved it again for 15 seconds (mine is a 1000 watt). This time it was pourable so I poured it on the cake using a spoon to spread it to the edges. Put it back in the refrigerator for 4 hours. My family loved it!
Kim Lange says
Hi Wendelin. Sorry, I'm just getting back to you. I was on the road, but I serve it cold, right out of the fridge, but it's ok to let it come to room temperature if you want. My husband prefers putting it in the microwave for 10-15 seconds for a warm dessert. It's just whatever your preference is. Hope you enjoyed! 🙂
Wendelin says
I made this cake today for a potluck tomorrow. It was very easy to make. My question is, "do you serve it cold or room temperature?
Kim Lange says
Yes, I hope you make it again. I know when I've made pudding with almond milk I don't use as much as it calls out for on the directions. It seems to set up better. Also, I'm guessing the saran wrap was touching the frosting while the frosting was still wet. I would let it set a bit before covering it, if the cake is all the way to the top of the pan. Happy Holidays Peggy!
Peggy says
Made this but it didn’t work out well. I used almond milk and it did not set the pudding. Covered it anyway with frosting but then when I tried to take the Saran Wrap off the frosting came with it! ?♀️ I will try this again though.
Kim Lange says
Thank you so much Joanne. I'm glad you found it yummy! xo
Joanne says
Very yummy.
Kim Lange says
Hi Kim! My sister has Fibromyalgia as well, so I know about the good and bad days you deal with because I see her go through it. I hope you have more good days dear! Keep the faith and hope you get to enjoy this soon! 🙂
Kim Calhoun says
I have Fibromyalgia but this sounds pretty easy!? So it's gonna be sitting our table on one of my good days!! ?
ChocolaTess says
Happy Birthday to the Birthdays! That is an awesome idea to get even more pudding down in those holes. Genius Sherri! Thanks so much and hope you enjoy!!
Sherri says
Will be eating this cake tomorrow for some birthdays. I found it easier to use a icing tip in a sandwich bag to fill the holes. Still waiting to frost it with the homemade frosting
ChocolaTess says
Yes you would Barb. Hope you enjoy! xo
BaRb says
Since we are using 2 pkgs of pudding do you double the milk added? Or just keep it to 2 cups.
ChocolaTess says
I'm so glad you all enjoyed it Jennifer! (I like to bake from scratch too!) It's so yummy not to share! xo
Jennifer says
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!
ChocolaTess says
9x13 pan Victoria! Hope you enjoy!! 🙂
Victoria says
Hi Leslie,
What size pan do you recommend using?
Best
ChocolaTess says
Yes it will firm up after you put it on the pudding within a short amount of time. I hope you like it Vicky!
Vicky says
Will the ganache harden if I make this the night before serving?
ChocolaTess says
Yay! I'm so glad you all loved it! Thank you so much for letting me know! 🙂
Anonymous says
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!
ChocolaTess says
Connie, I'm so happy it turned out for you!! You did great! Thank you so much dear!!
Connie says
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.
ChocolaTess says
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!
Amanda says
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!
ChocolaTess says
I hope you do Laura! It's super easy and delicious!! 😀 Thank you dear!!
Laura says
So much simpler than making it the old-fashioned way too! A lovely inexpensive dessert I will have to try it.
ChocolaTess says
Thank you Ravi! It's one of our favorites!
ravi Ranjan says
It's really nice cake. Thanks for posting it here.
Debbie says
Can I pour the pudding on the cake without letting it set? Will it set correctly with the cake while in the fridge?
ChocolaTess says
Megan, while it's still pourable. Hope you enjoy it! 😀
Megan says
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?
ChocolaTess says
Thank you Sandra! I'm so happy you all enjoyed it and let everyone just think you culinary genius! No one needs to know! LOL! Have a great weekend!
Sandra Vaughan Baker says
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
ChocolaTess says
Julie, it will be just fine with regular vanilla pudding. Enjoy!!
JUlie says
I accidentally bought regular vanilla pudding instead of french vanilla.. will it taste the same?
ChocolaTess says
Awesome Anna!! Thank you for commenting!!
Anna says
So delicious. My children love so much. Thanks for the recipe
ChocolaTess says
Yay! So glad you all like it Kristin!
Kristin Wotring says
Very most and delicious! Made a, chocolate gnache for the top. Not a crumb of it left!
ChocolaTess says
Awesome Tiffiny! Hope you all enjoy! 🙂
Tiffiny says
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.
Marisa says
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..
ChocolaTess says
9x13 Marisa! Enjoy!
Marisa says
What size pan did you use for this
ChocolaTess says
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!
Bette says
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.
ChocolaTess says
Aww! I hope you have a wonderful time with your son Ann! 🙂
Ann Nprthcutt says
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.
Cassie smallwood says
Yum! Can't wait to try this! Thanks so much for sharing!
ChocolaTess says
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.
Cora suri says
Can I have the recipe please looks scrumptious
ChocolaTess says
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?
LeslIe says
Duncan Hines....cake mix and icing and Jello brand pudding were used.
ChocolaTess says
Leslie, I don't know why it wouldn't set up for you? That is strange, what brand did you use?
ChocolaTess says
I hope you enjoyed Mascha!! 🙂
Leslie says
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.
Mascha Taylor says
Can't wait till try this!
ChocolaTess says
Hi Jennifer! Covered once it's been cut into. 🙂
Jennifer says
Do you refrigerate the cake covered or uncovered? Thanks.
ChocolaTess says
Thank you Marie! <3
Marie says
Everything looks amazing! Will be trying soon!!
Melanie Kenefsky says
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