Easy Boston Cream Poke Cake

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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
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!

      138 Comments

      1. This cake was absolutely delish! Everyone loved it at a recent family get together. Store leftovers? Not necessary…there were no leftovers! First time I ever made ganache. Turned out PERFECT! Used Giardellhi semi sweet chocolate chips. Was totally awesome! Also, made the cake with directions on How To Make A Box Cake Taste Like A Bakery Cake. Superb!

      2. Excellent recipe. Have made it twice and my family really enjoy it. Thank you for sharing.

      3. I made this for my husbands’ birthday. It was absolutely perfect and delicious.It will be made again.

      4. 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!!

      5. 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!

      6. 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!

      7. 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! ❤️

      8. 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

      9. 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!

      10. 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!!

      11. 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.

      12. 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?

      13. 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!

      14. 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

      15. Can you freeze this at all?I have 12 serves between 3 of us. No bday visitors thanks to Covid restrictions.

      16. 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.

      17. 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!

      18. 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.

      19. 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.

      20. 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.

      21. 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?

      22. 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 9×9

      23. 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.

      24. 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.

      25. 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.

      26. 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. 🙂

      27. 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.

      28. 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.

      29. 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.

      30. I made this Boston cream poke cake , on Wednesday , we ate the last pieces tonight. It is really good. Thank-You for this recipe.

      31. 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.

      32. 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??

      33. 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!

      34. 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! 🙂

      35. 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?

      36. 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!

      37. 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.

      38. 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! 🙂

      39. I have Fibromyalgia but this sounds pretty easy!? So it’s gonna be sitting our table on one of my good days!! ?

      40. 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!!

      41. 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

      42. Since we are using 2 pkgs of pudding do you double the milk added? Or just keep it to 2 cups.

      43. 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!

      44. 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!

      45. 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.

      46. 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!

      47. 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!

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

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

      50. 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?

      51. 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

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

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

      54. 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.

      55. 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..

      56. 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!

      57. 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.

      58. 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.

      59. 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.

      60. 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?

      61. 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.

      62. 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

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