Our Boston Cream Poke Cake is just like the famous custard-filled classic New England pie, but in a poke cake form!
Made with a buttery yellow cake mix, French vanilla pudding, and a simple chocolate ganache frosting, this hassle-free dessert tastes half the time and effort to cook as its cream pie counterpart.
About Boston Cream Pie Poke Cake
Our recipe for Boston Cream Poke Cake uses a few simple shortcuts with an easy-to-make cake mix hack.
A soft, sweet sheet cake is quickly baked from a box of yellow butter cake mix, poked and infused with pockets of smooth and creamy french vanilla pudding, and then covered with a rich, thick chocolate ganache topping.
Although you could use a can of chocolate frosting to cover your Boston cream sheet cake, I prefer to make a homemade glaze by melting chocolate chips in hot heavy cream and then pouring the ganache on top.
With the perfect combination of moist cake, cool custard, and rich chocolate in each bite, these poked pieces have the best Boston cream poke cake flavors in every forkful.
Why We Love This Boston Cream Poke Cake Recipe
- Quick and easy Boston cream cake recipe prepared poke style.
- Uses simple kitchen staple ingredients.
- Pudding poke cake recipes make the moistest desserts.
- Can be made ahead and stored in the fridge until serving.
- Perfect for birthdays, parties, potlucks, or holiday celebrations.
More Easy Poke Recipes
Ingredients for Boston Cream Poke Cake
- Yellow cake mix: You can make this recipe with white cake mix if you prefer.
- Half and half: You can also make this recipe with whole milk or heavy cream. Be aware that the thickness of the pudding may change, depending on which one you use.
- Eggs
- Salted butter: You can substitute vegetable oil instead but the cake may be a little dryer and not as rich.
- French vanilla instant pudding or instant vanilla pudding
- Heavy cream
- Dark chocolate chips
Substitutions and Additions
- Pick Your Pudding: You can substitute instant vanilla pudding or white chocolate pudding for the french vanilla flavor.
- Choose Your Chip: You can use milk chocolate chips or semi-sweet chocolate chips instead of dark chocolate chips.
Recommended Tools
- 9×13 inch baking dish
- Spreading spatula
- Microwave safe bowl
How to Make Boston Cream Poke Cake
- Bake The Cake: Beat together the cake mix, half and half, eggs, and melted butter and pour the batter into the pan. Bake for at 350 degrees Fahrenheit for 25-30 minutes.
- Poke The Holes: Poke holes all over the cake.
Pro Tip: Make sure that the holes are large. - Prepare The Pudding: Whisk together the half and half and pudding powder and then pour the pudding mixture over the cake. Spread it evenly to cover. Refrigerate for 20 minutes.
Pro Tip: Don’t wait for the pudding to thicken before pouring it. - Make The Ganache: Microwave the heavy cream until hot and almost simmering. Pour the hot cream over the chocolate chips and allow it to set for about 1 minute. Mix until the chocolate is melted and thick and then pour it over the cake. Spread into an even layer.
- Serve: Refrigerate the entire cake for at least 2 hours or overnight to set. Serve cold and enjoy!
How Will I Know When My Cake Is Done Baking?
To determine when your poke cake is done, follow the toothpick method.
Insert a toothpick into the center of the cake and if it comes out with a few crumbs on it, take it out of the oven. If it comes out with batter, the cake needs more time, and if it comes out clean, the cake needs to be removed immediately.
If you don’t have a toothpick you can tap the top, center of the cake with your finger. If it feels firm to the touch and bounces back it is done baking. If it wobbles at all or remains indented then the cake has not finished cooking and needs more time.
Tip For Making Boston Cream Pie Poke Cake
- Be careful not to overbake your cake or it will turn out dry.
- Make sure you use instant pudding mix and not the cook-and-serve kind.
- Don’t make the pudding ahead of time or it will set up before the cake comes out of the oven and won’t fill your holes well.
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- To poke holes, I recommend using a large round wooden spoon handle or another similar-sized object so that the holes are fairly big and the pudding has plenty of room to seep down in between. Be sure to poke right down to the bottom of the cake.
How to Store a Poke Cake
This cake should be stored in the refrigerator and, if stored for longer than a few hours, covered loosely with plastic wrap so that it doesn’t take on any odors in the refrigerator. It will store well for 2-3 days and then you may see the pudding begin to separate and the cake may start to get soggy.
I do not recommend freezing this cake as the pudding does not freeze and thaw well.
Other Easy Cake Recipes
- Oreo Dirt Cake
- Texas Sheet Cake
- Apple Cider Doughnut Cake
- Butterfinger Cake
- Cinnamon Roll Cake
- Banana Upside Down Cake
- Strawberry Snacking Cake
- Blackberry Poke Cake
- Unicorn Poke Cake
Boston Cream Poke Cake
Ingredients
- 15.25 ounces box yellow cake mix
- 5 cups half and half divided
- 3 large eggs
- ½ cup (1 stick) salted butter, melted
- 6.8 ounces (2 3.4-ounce) boxes instant French vanilla pudding mix
- 1¼ cup heavy cream
- 10 ounces package dark chocolate chips
Instructions
- Preheat the oven to 350 and spray a 9×13 inch baking pan with non-stick spray.
- In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, eggs and the melted butter until well combined, about 2 minutes.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
- Use the back of a wooden spoon or other round tool to poke holes all over the cake. You want to make sure that the holes are rather large so really make a hole with whatever you are using.
- Pour the remaining 4 cups of half and half in a bowl and then whisk in the two boxes of french vanilla pudding mix until combined.
- Pour the pudding mixture over the cake and then gently spread it out evenly on the cake. Don’t wait for the pudding to thicken before pouring it.
- Refrigerate the cake with the pudding for twenty minutes.
- To make the ganache, place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot and almost simmering. It doesn’t need to boil but it does need to be very, very hot.
- While the cream is heating, place the dark chocolate chips in a medium sized mixing bowl. Pour the hot cream over the dark chocolate chips and allow it to set for about 1 minute.
- Mix together the chocolate chips and cream with a fork, until the chocolate is melted and thick, about 1-2 minutes.
- Pour the ganache all over the cake and spread into an even layer with a spreading spatula.
- Refrigerate the entire cake for at least 2 hours or overnight so everything can set. Serve cold.
Jenn’s Notes
- To Store: Store your poke cake covered in plastic wrap in the fridge for 2-3 days.
- Be careful not to over bake your cake or it will turn out dry.
- Make sure you use instant pudding mix and not the cook and serve kind.
- Don’t make the pudding ahead of time or it will set up before the cake comes out of the oven and won’t fill your holes well.
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- To poke holes, I recommend using a large round wooden spoon handle or other similar sized object so that the holes are fairly big and the pudding has plenty of room to seep down in between. Be sure to poke right down to the bottom of the cake.
I like to add rum flavoring to instant pudding before pouring it when it’s a holiday cake. My sister prefers to use it in the cake mix. You sure have some good recipes on this blog.
Everything looks delicious..can’t wait to try a poke cake
Thanks so much, Deborah! Come back and let me know what you think!
I want to cook everything. it all looks and sounds so good
I have made your Boston creme poke cake and everyone loves it! thank you for such a refreshing delicious recipe!
it looks great
I love this receipe. Cannot wait to make it for Thanksgiving