Boston Cream Pie Poke Cake Recipe

If you haven’t tried Boston cream pie poke cake, you’re in for a real treat.

It combines fluffy vanilla cake, creamy pudding, and a layer of silky-smooth chocolate ganache.

I know, pretty dreamy, right?

Better yet, you’ll use a box of cake mix, so it comes together in a snap! 

Why You’ll Love This Boston Cream Pie Poke Cake

Quick & Easy Preparation: Thanks to the boxed cake mix and instant pudding, you’ll have this ready in no time.

Incredibly Moist Texture: Like any good poke cake, the pudding soaks into the sponge, making it melt-in-your-mouth delicious.

Crowd-Pleaser: This decadent cake is sure to be a hit at parties, potlucks, or any gathering.

Make-Ahead Friendly: Since this is best after a night in the fridge, it’s ideal as a make-ahead dessert.

Ingredients

• Yellow Cake Mix: It’s the foundation of the dish, so be sure you get a brand you know and love. You’ll also need the ingredients listed on the box.

• Instant Vanilla Pudding Mix: Adds a creamy, sweet layer that seeps into the poked holes. It provides more moisture and flavor in every bite. 

• Milk: To mix with the instant pudding for a smooth, rich, custard-like filling.

• Vanilla Extract: Just a dash will enhance the pudding’s flavor, providing it with a warm, classic sweetness. 

• Semi-Sweet Chocolate Chips: For the ganache topping. Use a high-quality brand like Ghirardelli or Guittard for the best taste and texture. 

• Butter: You’ll melt this along with the chocolate chips to add gloss and richness.  

• Heavy Cream: Heated to melt the chocolate, it’s how you make a soft yet firm ganache topping.

How to Make Boston Cream Pie Poke Cake

Every bite of this Boston cream cake delivers an explosion of flavors and textures.

It’s a dessert so indulgent and satisfying, you’ll be tempted to have seconds (or thirds!).

And like most poke cakes, this one is super easy to make.

1. PREPARE the cake mix per the package instructions in a 9×13-inch baking pan. Poke holes over the warm cake with a wooden spoon handle, about halfway down.

2. WHISK the pudding mix, cold milk, and vanilla in a large bowl until thick and smooth. Pour over the cake, allowing it to seep into the holes, and spread gently with a spatula.

3. CHILL the cake in the refrigerator for 1 hour to set the pudding.

4. HEAT the heavy cream in a saucepan over medium-low until it begins to simmer. Then, pour over the chocolate and butter in a bowl. Let sit for 2-3 minutes before mixing until smooth.

5. SPREAD the ganache over the chilled cake, smoothing it with a spatula.

6. REFRIGERATE for at least 4 hours or overnight before slicing and serving.

Tips for the Best Boston Cream Pie Poke Cake

What I love most about this recipe is how simple it is to put together.

With a few clever shortcuts and a bit of mixing, you can whip up an impressive dessert without spending hours in the kitchen.

And it’s perfect for potlucks, birthdays, or whenever your sweet tooth comes calling!

Here are a few final tips to help you make the tastiest cake possible: 

• Tweak the cake mix. Most boxed cake mixes call for eggs, oil, and water. For a richer flavor, replace the water with milk and add an extra egg yolk. 

• Poke holes evenly. Space them about 1 inch apart so you get the best coverage. Only poke about 1/2-1/3 through the sponge. If you go all the way down, the pudding can pool on the bottom, making it soggy.

• Don’t make the layers too soon. Mix the pudding only when the cake comes out of the oven. If you do it too soon, it’ll set before you can pour it. The same goes for the ganache.

• No chocolate chips? No problem! Chop a high-quality baking bar instead. 

• Whip the ganache. If you want it lighter, let it cool, then whip it with a mixer until it’s pale and thick.

• Try variations. Swap out the yellow cake mix for a white or chocolate. Swap the vanilla pudding for another flavor. Add fruit or berries between the cake and pudding layers. Use a different flavor icing.

How to Store

If you’re a fan of Boston cream pie or just love a good old-fashioned cake, you’ve got to try this recipe.

And since this cake tastes best chilled, storing it is a breeze. 

To Store: Cover the leftover cake with plastic wrap or transfer it to an airtight container. Refrigerate for 3-4 days. 

Unfortunately, this cake doesn’t freeze well once you’ve added the pudding and icing.

However, you can make the yellow cake layer and freeze it until you’re ready to finish the cake. Simply wrap it in plastic wrap and aluminum foil and freeze for up to 2 months. 

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German Chocolate Poke Cake
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