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!
20 delicious one-pan dessert recipes plus tips for dessert success! ONLY $9.97!!
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. Don’t forget to let your glaze cool for 10 minutes before pouring it over the cake!
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
- ½ teaspoon vanilla
- 8 ounces semi-sweet chocolate chips 1 1/4 cups
- 1 tablespoon corn syrup or butter if you prefer
- 1 cup heavy cream
Things You’ll Need
Before You Begin
- 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.
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. Letting the glaze cool is an important step, don't skip this part!
- Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.
Nutrition
This recipe was originally published on May 12, 2017 but has since been updated to include helpful tips and new photos.
Amanda Davis
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Jenna says
After whisking together the pudding mix, milk, and vanilla are you suppose to bring to a boil like the pudding box instructs?
Amanda Formaro says
Hi Jenna. Please check the instructions, you need to use instant pudding, not cook and server :/
Pauline says
Did I miss the part of where the corn syrup goes?I’m thinking glaze but video doesn’t show?
Amanda Formaro says
Hi Pauline. Sorry for the confusion. Yes, see the printable instructions at the bottom of the post. Step 1 of the glaze.
Billy says
I’ve now made this 4 times. It gets devoured in short order becuase the whole family loves it. It’s easy to make and inexpensive. So give it try.
Amanda Formaro says
Yay! So glad you love it!!
h says
This cake is out of this world good!!! give it a try !!! I am currently making it for a second time in less than a month. so yummy , would be perfect for a picnic in the heat of summer or really any occasion you need a quick , simple go to recipe!
Amanda Formaro says
Awesome, so glad you enjoy it as much as we do!
Cheryl Mann says
Was fun and easy to make. Haven’t tried it yet though. Took all my will power to let it set over night!
One word of caution regarding covering it. After about 3 hours in the refrigerator, I went to cover it with plastic wrap. The plastic stuck to the ganache and tore off big sections of it, sticking to the wrap. It even took some of the pudding with it. I was dismayed! I managed to scrape the ganache and pudding off the wrap and carefully spread it back on the cake, but now
1/2 of it is not so pretty.
I would suggest leaving it uncovered until it is totally set, then loosely put a sheet of wax paper on it.
D. Morgan says
Use a 13×9 pan or dish with a lid. The lid should not touch the ganache.
Teresa says
Could you use a custard instead of instant pudding? I am not too fond of instant puddings. What about a cooked chocolate that hardens when it cools. I guess this would make it more like a chocolate eclair poke cake. I have a recipe to make hot fudge cake that uses cake cooked in a 9×13 pan. You cut a square and then slice it in half and place a cut square of ice cream between the two slices of cake. Then you pour the chocolate icing over the top. It is based on the hot fudge cake Shoneys used to serve.
Amanda Formaro says
I love custard :) the key with the instant pudding is that you pour it over the cake before it’s had time to thicken all the way so that it sinks into the holes. I don’t think custard thickens as much as pudding, so that may be a good alternative.
Shirley says
Should the cake still be warm or cool when poking holes and adding pudding?
Amanda Formaro says
It’s best to let it cool, otherwise the crumbs will stick to the spoon handle.
Kathy D says
I have used chocolate frosting instead of chocolate chips etc. I just heated it in the microwave until it’s thinned out.
Betsy Stoker says
Can you use French Vanilla Pudding mix, instant or cooked?
Amanda Formaro says
French Vanilla would be fine, I recommend instant!
Linda says
Wouldn’t this taste like a 8 inch round layer cake with pudding in the middle and chocolate frosting over the cake or is their a difference
Amanda Formaro says
Sounds similar :)
Debby says
Can I use cooked pudding? I don’t care for instant pudding….
Amanda Formaro says
We have not tried this with cooked pudding. The problem with cooked pudding is that I wouldn’t recommend pouring hot pudding on the cake, but if you let it cool it will be too thick to get down into the holes. You could try it if you like, but again, i have not tried it myself.
Julie Brockway says
Made this for a family dinner. Tasted wonderful! My only glitch was my standard 9×13 cake pan was too shallow. The ganache started running over the edges. Will use a deeper pan next time. P.S. My grandson who doesn’t care much for sweets ate two large pieces!
Amanda Formaro says
Yes mine came right to the top of my Pyrex 13×9 pan!
tibbs says
Not one pan! The concept of one pan mean it’s prepared and cooking into the final product in only 1 pan, this clearing uses multiple preparation it’s, such as mixing bowl, saucepan, baking dish, etc. Clearly not 1 pan!
Mollybea says
Have a bad day? Did you have to be so rude?
Anna Marie says
I used milk chocolate chips. The chocolate did not set and was very runny. What could be the reason for that happening?
Amanda Formaro says
Did you make any changes to the recipe? Did you use heavy cream and not milk? And the corn syrup?
Laurie Davix says
If you use the chocolate frosting, do you microwave it then pour over pudding?
Amanda Formaro says
Yes, 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. Pour over chocolate chips and let sit for 2 minutes to melt. Whisk until smooth. Let cool for 10 minutes, then pour over the pudding layer on the cake and smooth with a spatula.
Julie says
Do we cover or not in the refrigerator over night?
Amanda Formaro says
Use plastic wrap or if you baking pan has a cover that’s great. However, make sure the cake is completely cooled before covering it. if it’s still warm, moisture and condensation can form on the lid/plastic wrap.
Karyn Coakley says
When i made this i should have used more milk so that the pudding was more runny.as it didnt sosk into the holes properly.but it was still nice
Heather says
I have barbarian cream to use. Can I use instead of puddin?
Amanda Formaro says
Hi Heather. I have not tried that, but I’m sure you could replace the prepared pudding with prepared bavarian cream.
E says
Is there a substitute for the corn syrup?
Amanda Formaro says
Here is an article that gives suggestions for substituting the corn syrup. PLEASE NOTE I have not tried this substitution and cannot guarantee your results. PLease do let me know how it goes should you decide to try it http://www.myrecipes.com/how-to/cooking-questions/substitute-for-corn-syrup
Posty says
I checked out this substitution but it still uses some corn syrup so I don’t consider it a substitution. I do believe it might be a way of cutting some sugar and calories maybe.
Cathy says
It says 1 1/4 cup granulated sugar with 1/4 cup water or other liquid you are using OR to replace 1 cup DARK corn syrup 3/4 cup light corn syrup (use the first substitute) and 1/4 cup molasses. So use the first substitute for the cake.
Alysia says
What type of chocolate chips are best?
Amanda Formaro says
We like Ghirardelli :)
Jeanine Myers says
Do you use cooked or instant pudding in the Boston cream poke cake?
Amanda Formaro says
Hi Jeanine. That would be instant pudding mix :)
Mary Ellen says
THat is an important detail. Not thinking I used mix that had to be cooked. Too runny & I venture ti guess my dessert is ruined.