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Close-up of a slice of Boston Cream Poke Cake on a serving spatula being lifted from a pan. You can see the fluffy cake, pudding filling, and glossy chocolate top in rich detail. A striped napkin sits alongside.
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Boston Cream Poke Cake Recipe

This easy dessert starts with a boxed cake mix, gets soaked in pudding, and is topped with a rich chocolate glaze—every bite is a little slice of joy!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Cooling time 1 hour 30 minutes
Total Time 2 hours 13 minutes
Servings 15 servings
Calories 366kcal
Author Deb Clark

Equipment

  • 9x13 baking dish

Ingredients

  • 1 box yellow cake mix plus ingredients listed on the box: typically eggs, oil, and water
  • 2 3.4 ounce boxes instant vanilla pudding mix
  • 4 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream
  • 10 ounce bag dark chocolate chocolate chips or semi-sweet chocolate chips
  • 2 tablespoons butter

Instructions

  • Prepare and bake the yellow cake in a 9x13-inch baking dish according to the package instructions. Remove from the oven and using the handle of a wooden spoon poke holes all over the cake, about 1 inch apart.
    A baked yellow sheet cake with the end of the spatula poking holes in the cake.
  • Whisk together the pudding mix and cold milk until smooth and slightly thickened, about 2 minutes. Stir in vanilla extract.
    A bowl of yellow pudding mixture with vanilla extract being stirred in using a metal whisk. A baked yellow cake with holes poked in the top sits nearby.
  • Pour the pudding evenly over the cake, using a spatula to gently guide it into the holes. Cover and refrigerate for at least 1 hour (longer is better!).
    A hand spreads creamy vanilla pudding mixture over a yellow poke cake using a blue silicone spatula. A bowl of chocolate chips is visible nearby.
  • Heat the heavy cream in the microwave or on the stove until steaming (but not boiling). Pour over the chocolate chips and let sit for 5 minutes. Stir until smooth. Mix in the butter for that glossy finish.
    A bowl of melted chocolate ganache with chunks of butter added on top. A whisk is partially submerged in the ganache, ready to stir.
  • Pour the ganache over the chilled cake and smooth it into an even layer. Chill again for at least 30 minutes to set the topping.
    A hand holds a white bowl, pouring silky chocolate ganache over a layer of pudding-covered yellow cake in a white baking dish.

Notes

This cake needs to be refrigerated and keeps well up to 5 days. Keep it tightly covered to prevent it from drying out or absorbing fridge odors. The longer it sits, the more the pudding soaks into the cake—so day two or three might be the sweet spot for flavor!
I do not recommend freezing the cake. The pudding mix can seperate and turn the cake mushy. 

Nutrition

Calories: 366kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 297mg | Potassium: 239mg | Fiber: 2g | Sugar: 25g | Vitamin A: 511IU | Vitamin C: 0.1mg | Calcium: 180mg | Iron: 2mg
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