If you’re looking for a show-stopping dessert, this Boston Cream Poke Cake is always a good choice! Everyone will be raving over the delicious combination of yellow cake, vanilla pudding custard, and chocolate glaze.
Plan to take this one-pan dessert to your next gathering! It’ll certainly be a crowd favorite, just like the ever delicious Chocolate Lasagna.
Why This is One of Our Favorite Desserts
When I was a young child I was enamored with any and all desserts containing custard. I was particularly captivated by Boston Cream Pie because it wasn’t a pie at all, it was a custard filled cake. And that layer of glorious, shiny chocolate—yum!
Related: My all-time favorite chocolate cake!
I learned to bake at a young age, but mastering egg-based sweets like custard and Creamy Flan wouldn’t come until I was older. If only I had known about this Boston Cream Poke Cake, I could have eaten it anytime the fancy struck! It’s seriously that simple to cook with boxed cake mix and instant pudding.
While I am now an avid baker, I’m not above using boxed mixes and hacks. If they make life easier and taste just as yummy, I’m all for it. My cute Lemon Sandwich Cookies start with a cake mix and they fly off the plate every time.
If you have one component that’s completely from scratch, it gives the whole thing a homemade flavor (the cookies have cream cheese frosting).
With that in mind, I decided to make the chocolate glaze from scratch since I’m a bit of a chocoholic. You could certainly use canned chocolate frosting, chocolate buttercream frosting or chocolate fudge frosting if you want, but the chocolate ganache is simple enough that it doesn’t take much more than melting a few ingredients together.
Ingredients you’ll need for this cake
- You’ll use a box of yellow cake mix, but you also need the ingredients on the back of the box.
- Be sure you use instant vanilla pudding mix, not the cook and serve kind!
- You will need milk and vanilla extract to mix up the pudding.
- To make the ganache, you will need semi sweet chocolate chips, heavy cream, and a small amount of corn syrup. It’s a very small amount of corn syrup, but if it bothers you, use an equal amount of butter.
ONE-PAN DESSERTS COOKBOOK!
The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!
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Helpful Kitchen Items:
How to Make this Amazing Cake
The rest of the Boston cream poke cake is equally quick and easy. Bake a cake according to the package instructions, then poke holes in it.
Mix up some pudding and pour it over the cake before it starts to thicken.
If you do this before the pudding has completely set, the custard can drip all the way down into the pockets.
After chilling, it all gets topped with that chocolate glaze and then sets up in the fridge.
This Boston cream poke cake definitely tastes better if you let it sit overnight. I’m an impatient person, so I usually can’t wait to dig in before something is done but trust me, the flavors come together in an amazing way. Cake, pudding, and chocolate glaze magically transform into Boston Cream Pie!
More One Pan Desserts
Don’t you LOVE one-pan desserts? Always perfect for BBQ’s, potlucks, or any gathering in general. Find more favorites below!
- Strawberry Jello Pretzel Salad
- Eclair Cake
- Chocolate Texas Sheet Cake
- Pineapple Dream Dessert
- Strawberry Icebox Cake
- No Bake Chocolate Eclair Cake
- Lemon Lush
- Cookie Skillet
- Pistachio Cake
- Pineapple Poke Cake
And of course, you wouldn’t want to miss my Boston Cream Cupcakes!
Boston Cream Poke Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 16.25 ounce yellow cake mix plus ingredients to prepare
- 6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
- 4 cups milk
- 1/2 teaspoon vanilla
- 8 ounces semi-sweet chocolate chips 1 1/3 cups
- 1 tablespoon corn syrup or butter if you prefer
- 1 cup heavy cream
Things You’ll Need
Instructions
- Prepare and bake the cake in a 13×9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
- In a large bowl, whisk together pudding, milk, and vanilla, but don't let it thicken. Pour the thin pudding over cake in an even layer, poking down into the holes if necessary.
- Refrigerate the cake for one hour.
Chocolate Glaze
- Place the chocolate chips and corn syrup in a heat-proof bowl.
- In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Alternatively, you can microwave the cream until hot.
- Pour hot cream over chocolate chips and let sit for 2 minutes to melt.
- Stir until smooth. Let the glaze cool for 10 minutes.
- Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.
Expert Tips & FAQs
- You’ll use a box of yellow cake mix, but you also need the ingredients on the back of the box.
- Be sure you use instant vanilla pudding mix, not the cook and serve kind!
- The ganache calls for a small amount of corn syrup. It’s a very small amount, but if it bothers you, use an equal amount of butter.
Nutrition
This recipe was originally published on May 12, 2017 but has since been updated to include helpful tips and new photos.
Rebekah Garcia
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Kim Malone says
Easy and well received. Very popular at church suppers!
Kathy says
Delicious & easy I followed recipe directions, but had to substitute Golden Butter cake mix. Will definitely make again & perhaps use French vanilla pudding just to compare flavors.
Jim D says
Is this suitable for freezing?
Amanda Formaro says
Yes you can freeze it
Tabitha says
I did not pay attention and did not add my pudding before it set hoping it turns out descent lol… just a weekend treat!
Celeste says
I’m curious as to why the addition of corn syrup or butter to the chocolate chips for the topping… they should melt well in the heavy cream, no? I know it’s not much, I’m just curious?
Amanda Formaro says
It helps keep the ganache shiny.
Maurine Frances Smith says
You can also add a little coconut oil to make it shine.
MB Hall says
I don’t have instant vanilla pudding. I hope the kind you have to cook works for me.
kloloughlin says
I personally like the taste of cook to serve kind better, so I’m sure it would be great. You may just want to pour it on before its set as the directions say, it just will be hot which could be why they use instant.
Roger B says
Note, the cake mix boxes I found at the store were less than 16.25 ounces. I forgot to mix the vanilla extract into the pudding. I used French Vanilla pudding and used about a box and a third. When I poked holes in the cake, they kinda sealed up, but I had a big jello shots syringe in the cabinet, so I loaded it up with pudding and filled them right up, spreading more on top. I refrigerated for 2 hours. I used the whole bag of semisweet chips and a cup and a third of heavy whipping cream. I also used butter instead of corn syrup. At first I thought there was too much cream, but I kept stirring and it turned out nice and smooth which poured nicely over the pudding layer. I just picked up the glass dish and tilted to spread it around. Then I refrigerated it without the lid because I didn’t want condensation to drip onto my ganache. I had it in the fridge for a little over three hours before we ate some. It was so good! Ganache was perfect and overall, super easy to make. Thanks!
Melanie M Thompson says
To anyone making this recipe, I believe the measurements of the semi sweet chocolate chips should be 2/3 cups at least. I made this recipe to a t and the gnache did not set at all..it had a pudding like texture and was very light in color. I scraped as much as I could off and remade the gnache with double the chips and it looked 100% better. Hope this helps. Author, please adjust your measurements. The cake was delicious other than the frosting fiasco. This was my daughter’s birthday cake.😳😊
Amanda Formaro says
Hi Melanie. I am sorry you had trouble. I’ve made this cake at least 20 times with the measurements listed and never had a problem, as have quite a few other commenters. I’m not sure if it had to do with your particular brand of chocolate chips or something else, but something had to have gone wrong. Again, sorry you had trouble.
Jackie Simmons Toothman says
I think I did the same thing Melanie did….or at least I had the same results. On looking back, I used 1/2 and 1/2 rather than heavy cream. But I fixed it and it is really great! I’m posting so that others will not make the same mistake.
Allison says
I bake a lot for family and I was told that this was one of the best things I’ve ever made. The recipe was easy, the instructions were spot on, and it was delicious. No one knew it was a boxed cake mix. It was delicious and I highly recommend it.
Gina says
This was excellent! Easy directions to follow, it turned out just like the pic!
Carol Moore says
I love this dessert!!! The only thing I changed was, I used the whole choc. chip pkg. It turned out perfect & I am baking another one for Fathers day to take to the family dinner. Thank you for sharing. I will have to try another of your recipes.
Linda says
The chocolate topping was runny after being in the refrigerator overnight. It was going to be a birthday cake for a friend, resorting to something else.
Amanda Formaro says
We have never had this problem and have made this cake numerous times. Did you change anything (substitute) or alter the glaze recipe at all?
Dana Infalt says
What happens if I only have the cook and serve pudding mix? Can I cool it a bit before pouring?
Amanda Formaro says
Yes
Chloe says
Great recipe! I’m a beginner at home baking and this was definitely easy and a family favourite! Will be using this recipe again
Cheryl says
My son in law’s favorite desert is Boston Cream Pie. Until now! This is so ridiculously easy and delicious!
Andrea says
Pleasantly surprised as I thought I may have poked too many holes! It was moist and pleased all- even my picky nephew took seconds!
I will definitely make again!
Nia says
Delicious!! My boys (15 and 13) loved this. I appreciate the way the flavors and textures come together. Not super sweet. Just enough. Will be making this again in the near future.
Ashley says
This is delicious! We ate it all right away. It was easy too!
Karen Fox says
Can I use Almond milk instead of whole milk in the pudding?
Amanda Formaro says
We have not tested that, but if you’ve used almond milk in boxed instant pudding before with success, then I don’t see why not.
Nelle martin says
I made this recipe because I had white cake mix . And honestly it’s fantastic! I used almond extra instead of vanilla because it’s what I had and it’s delicious.
Sherry says
Could I use half and half to replace the heavy cream?
Amanda Formaro says
yes
Pat says
Not sure what happened. My vanilla pudding did not go into the holes even tho poured there. The chocolate did not harden up. I followed the recipe exactly. What a waste of time and ingredients.
Amanda Formaro says
As stated in the instructions, you need to add the pudding right away, before it has a chance to thicken up
Heidi says
My chocolate didn’t harden either! It is super runny, even after hours in the fridge!