Boston Cream Poke Cake

The big mystery about Boston cream pie is how a cake layered with custard and topped with chocolate came to be called a pie! Our Boston cream poke cake is a twist on a traditional Boston cream pie, with a name that’s easier to follow. Even easier? We skip the from-scratch yellow cake and custard on the stovetop in favor of a boxed cake mix and instant pudding.

To get the creamy vanilla pudding filling soaked into every part of the cake, you’ll poke holes evenly across the whole surface. The handle of a wooden spoon is the perfect tool. Once the custard seeps into the holes, top it with chocolate ganache and chill it for a few hours. The result is a decadent, custardy desserts that’s one of the best 13×9-inch cake recipes for birthdays and potlucks.

Boston Cream Poke Cake Ingredients

• Yellow cake mix: Some of the best yellow cake mixes taste just like homemade. Check the package directions for other ingredients needed, like oil and eggs.
• Vanilla pudding mix: Make shortcut instant pudding instead of homemade custard for an easy Boston cream poke cake.
• Whole milk: Stick to whole milk for the creamiest pudding.
• Vanilla extract: Just a little vanilla enhances the flavor of the filling. Homemade vanilla extract is delicious here.
• Chocolate chips: The easy ganache topping on the Boston cream poke cake begins with melted semisweet chocolate chips.
• Butter: A little butter in the ganache mixture gives the chocolate extra shine.
• Heavy cream: Melt the chocolate chips in warm heavy cream (or whipping cream) to make the rich ganache.

Directions

Step 1: Bake the cake

TASTE OF HOME

Preheat the oven to 350°F. Follow the yellow boxed cake package directions to bake the cake in a 13×9-inch baking dish. Move the baking dish to a wire rack and allow the cake to cool completely.

Step 2: Poke holes in the cake

TASTE OF HOME

When the cake is cooled, use the handle of a wooden spoon to poke holes all over the cake.

Editor’s Tip: If you skip the holes, the pudding won’t seep down into the cake. Poke as many as you want, but aim to have a good balance of pudding to cake. Although the cake and pudding are similarly colored, you should still see the pudding in each cake slice.

Step 3: Add the filling

TASTE OF HOME

In a small bowl, whisk together the milk, pudding mix and vanilla extract for two minutes. Immediately pour the pudding over the top of the cake, pushing it into the holes and spreading it evenly. Cover the pan and refrigerate the cake for 30 minutes.

Editor’s Tip: Getting the pudding into the holes is essential for that classic poke cake look. You want to get a taste of pudding in almost every bite.

Step 4: Make the ganache

TASTE OF HOME

Put the chocolate chips and butter in a large microwave-safe bowl. Melt them in the microwave, with breaks to stir, until they’re combined and smooth.

Heat the heavy cream in a small heavy saucepan until it reaches a boil. Pour the hot cream over the melted chocolate and allow it to sit for two minutes. Then, stir the chocolate and cream together until they’re smooth.

Step 5: Top the cake

TASTE OF HOME

Let the ganache cool slightly, then spread it evenly over the top of the cake. Cover the pan, then refrigerate the cake for at least four hours or overnight. Slice and serve the chilled cake.

Editor’s Tip: Make sure the cake and pudding are firm before spreading the ganache. Serve the cake cold for the best flavor and texture.

Boston Cream Poke Cake Variations

• Try a different cake flavor: While not traditional, it’s easy to imagine how delicious this dessert is when made with banana, caramel or strawberry cake mix.
• Other pudding flavors: Double the chocolate in this cake with chocolate pudding, or try flavors like pistachio and butterscotch. You can even try to make the instant pudding taste homemade with a few basic tricks.

How to Store Boston Cream Poke Cake

Boston cream pie poke cake should be stored tightly covered in the refrigerator. A cake pan with a snap-on lid is handy here, but you can also use food wrap. Insert toothpicks into the cake to keep the wrap from sticking to the ganache topping.

How long does Boston cream poke cake last?

Boston cream poke cake lasts five to six days in the refrigerator.

Can you freeze Boston cream poke cake?

We don’t recommend freezing Boston cream poke cake because the instant pudding can become watery and separated once thawed. You can, however, bake and freeze the yellow cake in advance. Wrap it well or store it in a sturdy freezer-proof container. Freeze the plain cake for up to three months. Allow it to thaw in the fridge overnight before adding the pudding and ganache.

Boston Cream Poke Cake Tips

TASTE OF HOME

Can you make homemade cake or pudding for Boston cream poke cake?

You can make Boston cream poke cake with our basic yellow cake recipe, but instant pudding is still best for the filling. When mixed with milk, instant pudding mix is liquid and easy to pour—this is important to fill the holes in the cake. Cooked pudding is thick and won’t work as well.

What can you serve with Boston cream poke cake?

When serving this Boston cream poke cake for special occasions like birthdays, putting a scoop of ice cream on the plate is a must. Try classic vanilla cream or strawberry ice cream. For such a sweet cake, a scoop of rich dairy-free and sugar-free banana cream freeze is a great choice, too. Or, keep things simple with just a dollop of sweetened whipped cream.