If you love a Boston Cream Pie, you've got to try this easy Boston Cream Poke Cake! A rich cake filled with vanilla pudding and topped with an easy chocolate ganache.
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🤎 Why You'll Love This Recipe
- Your favorite Boston Cream Pie, in cake form - Think of this recipe as a cousin of my Chocolate Eclair Cake. It's got all of those same elements - cream vanilla filling and rich chocolate ganache in a buttery yellow cake.
- Easy to make - This is so much easier than a Bostom Cream Pie! Simply bake a boxed cake mix, pour pudding over the top, and top with basic ganache.
- Perfect to make ahead - If you need a recipe for a potluck or party, poke cake recipes are a go-to. You can make it up to 24 hours in advance.
🍰 Ingredients
(See recipe card at the bottom of this post for exact ingredient measurements.)
For Cake
- yellow cake mix - Yes, we're going boxed cake mix with this one! I'm going to show you how to jazz it up. I prefer yellow cake, but vanilla or white cake mix also works well.
- butter, milk, eggs, vanilla extract - My secret to an amazing boxed cake mix is a few simple ingredient changes. Use butter instead of oil, milk instead of water, vanilla extract, and an extra egg. Works every time!
For Vanilla Filling
- vanilla instant pudding mix - Use two of the smaller (3.4oz) boxes. It's very important that you use the instant kind!
- milk - I prefer whole milk to keep the pudding extra creamy.
- half and half - this is going to make that pudding filling extra decadent! Make it lighter by using all whole milk instead.
For Chocolate Ganache
- semi-sweet chocolate chips - Using semi-sweet chocolate gives the ganache a bite without being too sugary.
- butter
- half & half
- cocoa powder - This makes that ganache extra chocolatey and rich.
- powdered sugar - This gives the ganache a light, smooth finish.
- vanilla extract - Want to dial up the taste in any dessert? Add a teaspoon of vanilla extract - it brings out the flavors!
- salt - Strangely enough, salt is another great way to bring out the flavor in sweet treats. Just a pinch is all you need.
Additions & Substitutions
- Use a different pudding flavor to add another flavor element. This would be great with chocolate, butterscotch, or even banana pudding mix.
- Use a different cake flavor - this works with any boxed cake mix!
- Add fresh fruit to the top of the ganache before serving.
- If you want to make the cake even easier, you can use two jars of chocolate frosting instead of the chocolate ganache.
Check out my other poke cake recipes - Banana Pudding Poke Cake and Strawberry Banana Poke Cake are both knockout desserts! 🍰
🥣 How to Make Boston Cream Poke Cake
Step 1: Make the cake base.
In a large bowl, mix together yellow cake mix, butter, vanilla extract, eggs, and milk. Pour batter into a greased 9x13" glass baking dish.
Bake the cake according to package directions. Allow to cool for 15-20 minutes after baking.
Step 2: Add the creamy vanilla pudding.
Poke large holes in the yellow cake with the back of a wooden spoon. Holes should be spaced 1-2" apart.
In a large bowl, whisk together pudding mix, half & half, and milk. Immediately pour this mixture over the cake in 1-cup increments, allowing the pudding mixture to soak into the cake as you pour.
(There will be a thin layer of pudding on top of the cake after soaking the cake.)
Chill the cake in the refrigerator for about an hour.
Step 3: Add chocolate ganache.
Melt semi-sweet chocolate chips, half & half, and butter together in the microwave (using 20-second intervals until smooth). Whisk in cocoa powder, powdered sugar, vanilla extract, and salt.
While warm, pour ganache over the top of the chilled cake. Allow the ganache to set in the refrigerator for about 30 minutes before serving.
💡 Useful Tips & Tricks
- Leftovers - You should store your cake with a lid in the refrigerator. Enjoy within 3-4 days of baking.
- Make sure to pour the pudding mix immediately after whisking it (before it sets). Similarly, make sure to pour the ganache immediately after whisking it.
- I prefer to make this cake the night before eating it - that lets all of those yummy flavors blend together.
Let me know what you think of this recipe - you can leave a ⭐️ rating or 💬 comment below! And, before you go, make sure to follow along for the latest and greatest from Lamberts Lately.
Boston Cream Poke Cake
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Ingredients
For Cake
- 15.25 oz boxed yellow cake mix
- 1 cup whole milk
- 2 teaspoon vanilla extract
- 4 large eggs
For Vanilla Pudding Filling
- 6.8 oz instant vanilla pudding mix
- 2 cups half & half
- 2 cups whole milk
For Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup half & half
- ¼ cup butter (half a stick)
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder
- pinch salt
- 1 teaspoon vanilla extract
Instructions
- Mix together yellow cake mix, 1 cup of milk, 4 eggs, 2 teaspoon vanilla extract in a large bowl. Pour cake batter into a 9x13" glass baking dish prepared with cooking spray.
- Bake cake according to package directions. Allow to cool for 15-20 minutes.
- With the back of a wooden spoon, poke holes 1-2" apart into the cake.
- Whisk together pudding mix, 2 cups of half & half, and 2 cups of whole milk. Immediately pour this mixture over the top of the cake. (There will be a thin layer of pudding on top of the cake after soaking the cake.)
- Chill cake in the fridge for about an hour.
- Place chocolate chips, ½ cup of half & half, and ¼ cup butter in a microwave-safe bowl. Microwave in 20-second intervals until mixture is smooth. Add in cocoa powder, powdered sugar, salt, and vanilla extract.
- Immediately pour this mixture over the top of the cake. Chill cake for around 30 more minutes, until ganache is set.
Notes
-
- Leftovers - make sure to store your cake with a lid in the refrigerator. It should be enjoyed within 3-4 days of baking it.
- Make sure to pour the pudding mix immediately after whisking it (before it sets). Similarly, make sure to pour the ganache immediately after whisking it.
- I prefer to make this cake the night before eating it - that lets all of those yummy flavors blend together.
- Make this even more of a shortcut dessert by using jarred chocolate frosting instead of chocolate ganache. Two jars should be plenty!
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
