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 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.
Video
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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Martin St.John says
I made this according to your directions and it was a big hit. Everyone loved it. One thing, stay away from Royal Pudding as it is a strange weight, makes a whole different volume of pudding. However I checked generics at Walmart and Aldi’s and both are per your recipe call out. Thank you.
Janice says
I can’t wait to try this cake!
Anna says
Good cake👍, but a few things; It tastes better served room temperature, and maybe milk chocolate chip instead of semi sweet 😊😊
Amanda Formaro says
The chocolate is definitely a personal preference. I actually like dark chocolate on this cake instead of semi-sweet. :)
Cindy says
Loved this recipe!
Deb says
My family loved it and my 8 year old Granddaughter said “Nana you can make this for my birthday cake this year” . This one is a keeper and so easy to make.
Sarah says
Would there be any way to make this as a two layer circle cake? I’m making it for a birthday party and I’m wondering if there’s anyway to have a more traditional “birthday cake” look to it. Or maybe two separate circle cakes? Would that cause any issues??
Sarah says
Or maybe a bundt cake?? Playing around with different cake shape ideas.
Amanda Formaro says
I have not tried doing a poke bundt cake before. But I do think that could work. Bake the bundt cake, then without removing the cake from the pan, poke the holes (make sure you do not poke all the way through or it could be hard to remove the cake from the pan)and fill them. Then put the cake (still in the pan) in the refrigerator.
Susie says
Looks beautiful ! Should I cover it when I put it back in the fridge overnight ?
Amanda Formaro says
Yes, just make sure the foil or plastic wrap doesn’t touch the chocolate ganache or it will stick! :)
Amanda Formaro says
You COULD do two round layers, however since this is pudding going into the holes rather than jello like many other poke cakes, that filling will not be solid. So I suggest making two separate round layers and icing them both, then freezing the top layer for an hour or two so that the pudding filling is not too “loose”. Then you should be able to transfer that layer to the top and keep it at room temp until that layer thaws.
Marissa says
The overall cake presentation is perfect and the pudding and cake are great. I followed the recipe to the “T” and let everything sit overnight. The glaze takes not sweet enough though. I feel like I’m eating semi sweet chips out of the bag, tastes a little bland not so much richness of flavor in the glaze unfortunately and I don’t know how to make it sweeter since it’s on the cake hardened already, any suggestions? I still have it.
Amanda Formaro says
Not really any way to sweeten it if it’s already assembled. Have you tried it yet, aside from just the glaze? The sweetness from the cake and the pudding filling works really well with the glaze.
Amari says
Perhaps try tapping a sieve filled with powdered sugar over the chocolate? It shouldn’t take much, just a dusting.
I’m glad I spotted this; mine is in the oven right now. Will taste the chocolate before pouring it.
Debbie Masters says
This is the best cake, I’ve ever made!
Tracie M Dennis says
My husband loves this. It’s not hard but a little time consuming with the various steps. But well worth it.
Terri R says
The Boston Cream poke cake was Delish. The Chocolate topping is really what made this cake different from all the other poke cakes.
My family loved it. I will definitely be making this again..
Robin says
My husband loves this cake I’ve made it 3 times now. My husband is a restaurant manager of a multi millionaire franchise … the restaurant has its own bakery department … this cake has become his favorite. Thank you so much … look forward to more of your recipes.
Missouri
Lynn says
This cake is fantastic. Its like eating a giant eclair.
Sue says
I made this. But I cut it in half. I made a 9 x 9. Came out perfect. Just the two of us now, so I didn’t want a 9 x13.
Tanya says
Question on instant pudding mix. Recipe lists two 3.4 ounce boxes and 4 cups mix. Cannot locate 3.4 ounce box. I purchased two 1.5 ounce boxes. Directions on each box calls for 3 cups of milk. Do I use both of the 1.5 ounce boxes with only 4 cups milk total?
Amanda Formaro says
You said you have two 1.5oz boxes, I’m guessing that’s sugar free? Usually the sugar free boxes weigh a lot less than the regular pudding. You basically will prepare the pudding as directed on the box (just ignore the milk that is listed in the recipe, do not use the milk on the box AND the milk in the recipe) and follow the rest of the recipe instructions.
Jennie says
Okay, I admit I cut a lot of corners because we live way out in the country with the closest real grocery store over 20 miles away. But it was delish, with several of us taking seconds. First off, I should have let the cake cool more before the pudding was added. I had to use cooked pudding because that’s all I had in the pantry. And I used a can of dark chocolate icing heated up in the microwave. If I had left more time between steps for the cake, pudding, and icing to cool down more, it would have been more presentable. But nobody seemed to mind that the chocolate slid off the cake when sliced; they just scooped it back up onto the cake. Thank you – this recipe will be used again!
Amanda Formaro says
Haha! Improvising is good! And my mom always said, it all goes down the same tube! :D
Yvonne Kramer says
Amanda, could I make the Boston Cream poke cake in 2 8×8 pans instead of a 13×9?
Amanda Formaro says
It would be too much batter for an 8×8. You would have to make cupcakes out of the remainder.
Judy E. says
Can you substitute half and half cream for the heavy cream.?
Amanda Formaro says
I haven’t tried that, but I think it would work because there’s still enough cream in half and half.
Stacey says
It looks so yummy! I’ll have a small party this weekend, I’ll add this recipe to our party menu. Thanks for your instruction.
Janna says
So delicious and turned out perfect, I followed the recipe, without any changes. Will be making this again😊
Al says
Unfortunately no one enjoyed this dessert and it ended up in the trash !
Amanda Formaro says
I wonder what might have gone wrong? It’s been a favorite of so many, sorry you had trouble!