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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Tp says
Followed the recipe as written. All the pudding went into the holes so there was not a layer on top of the cake. The ganache never set up after 12 hours in the refrigerator. The flavor was okay but kind of bland. Good concept but won’t make again. I really wanted to love it, but it’s a no go for me.
Marg says
We are a celiac family. Do you think any gluten free cake mix would work with this? It looks so delicious.
Amanda Formaro says
I haven’t tried that, but I’m sure it would be fine
Jody says
Just made it GF. I used Betty Crocker, which did not rise so I have a shallow cake, a very thick layer of custard, and the right amount of chocolate ganache 😂
Ann says
Awesome cake everyone loved it. Completely finished it
DeAnn Hickel says
this is a new favorite in our house. I accidentally used another recipe the second time I made this and it did not turn out as well. the two boxes of pudding and the corn syrup in the ganache made it much tastier and held up much better
April Drury says
Made this cake tonight for my birthday! Yes I know, sad, lol. I didn’t see where it said anything about how to refrigerate – cover or uncover. Mine’s not covered. I made two 8×8’s. Guess I could cover one and leave the other uncovered. 🤔
Amanda Formaro says
I use foil being careful not to touch the glaze. It’s even better if you have a lid for your pan.
Augustine Gooch says
Cake was delicious, next I would add more vanilla to the pudding. Tried to get my pudding poured into the cake holes before it starts to set up and it’s quickly. Any tips to when to pour pudding into cake holes?
Amanda Formaro says
I just pour it immediately after the pudding is mixed with the milk.
Mike says
Made this in muffin pan and turned out GREAT
THANK YOU Amanda for another FAMILY favorite desert
Amanda Formaro says
Oh what a fun idea!
Ann says
Totally awesome cake. I love Boston cream pie. This did not disappoint. Love love love. ❤️
Valerie DeWitt says
When they say use heavy cream, I go shopping I don’t know what to look for to use all I find is Heavy whipping cream??? Lol 😆 please don’t laugh WHAT am I supposed to use and purchase 😅 🤣
Amanda Formaro says
Ys, heavy whipping cream :)
Suzanne says
Don’t feel bad, I came to the comments hoping someone already asked this question, so thank you!
Susan says
Did not love it. Just okay
Lynn says
I’ve never made a poke cake but this looks so yummy. I guess the more holes you poke the better? I think I’ll make this for the Super Bowl.
Amanda Formaro says
If you poke too many holes your cake could lose its integrity. We suggest at least an inch in between each hole.
Rosi says
Very easy to make, everyone loved it.
Diana says
This was delicious. Everyone loved it
Jan says
Can you use cool whip to replace heavy cream?
Amanda Formaro says
No because Cool Whip is already prepared as whipped cream. The heavy cream is used in liquid form with the chocolate to create the ganache.
Sarah Nixt says
Very tasty! I will make this again!
Susan says
Recipe calls for a 16.25 oz. cake mix. I checked 3 different brands of cake mixes and they are all 15.25 oz. Am hoping that doesn’t make a difference in the recipe.
Amanda Formaro says
That will be totally fine
Shelley says
Looks delicious. Have you ever made this exact recipe but topped it with fresh fruit or a fruit pie filling? I was considering making this with half chocolate topping and half fruit topping for a variety.
Margaret Lunt says
Looks delicious will be making this soon. I live alone, so do you think I could make the cake, and freeze half the cake. For the filling, only use one box of pudding mix an frost it. Then when I want more, use the frozen cake, one box of pudding mix and a frosting? I wasn’t sure how well the pudding would freeze, so I thought maybe doing the cake and freezing half of the cake (no pudding on it) would be best for me.
Amanda Formaro says
It should freeze fine with the pudding :)
Betty Baker says
Can this be frozen for a few days. I have so many people coming over for Thanksgiving and am making so many desserts and other things , that I need to make as much as possible a few days before.
Amanda Formaro says
Yes it should be fine. I have NOT tested it myself however.
Vanessa D says
Made this for football potluck, came out great! Saw the comments about ganache not setting etc. but just followed details of recipe like refrigerator times and all worked very well! Received lots of compliments 👍🏼👍🏼