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Easy Boston Cream Poke Cake
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3.89 from 260 votes

Easy Boston Cream Poke Cake

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!
Prep Time5 mins
Cook Time25 mins
Keyword: boston cream, cake, cake mix, poke cake, pudding
Servings: 12
Calories:
Author: Kim Lange

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

    • 8 oz semi-sweet chocolate chips/chopped bar (1 cup) (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.

    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.

    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. 

      Notes

      For home-made Chocolate Ganache Frosting:
      8 oz  (½ lb or 1 ⅓ cup of ) semi-sweet chocolate chips
      1 cup heavy whipping cream
      Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 ½ cups) of whipping cream.
      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.
      The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. You can reheat it to achieve your desired consistency.