If you’re craving the flavors of a classic Boston Cream Pie but want something easier and more fuss-free, this Boston Cream Poke Cake is the answer. Made with soft yellow cake, silky vanilla pudding, and a rich chocolate ganache topping, it’s the perfect make-ahead dessert for birthdays, holidays, or weekend cravings.
Why You’ll Love This Boston Cream Poke Cake
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Super simple thanks to boxed cake mix and instant pudding
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No fancy equipment required
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Crowd-pleasing flavor combination of vanilla, cream, and chocolate
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Perfect for potlucks, parties, or family dinners
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Can be made ahead and stored for days
Ingredients Breakdown:
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Yellow Cake Mix: The base of the cake, providing a light and moist texture.
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Instant Vanilla Pudding Mix (2 boxes, 3.4 oz each): Adds a creamy and rich vanilla flavor, helping the cake soak in the pudding for extra moisture.
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Milk (4 cups): Mixed with the pudding to create the smooth, creamy filling that fills the cake holes.
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Vanilla Extract (½ tsp): Enhances the vanilla flavor in the pudding and the overall dessert.
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Semi-Sweet Chocolate Chips (1 ¼ cups): For the rich and slightly bitter chocolate flavor that balances the sweetness of the cake and pudding.
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Corn Syrup (1 tbsp): Adds a glossy sheen to the chocolate glaze and helps it set properly.
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Heavy Cream (1 cup): Provides a creamy and smooth texture for the chocolate glaze, making it silky and indulgent.
Pro Tips for Success
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Use full-fat milk for the pudding for best results
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Poke holes deeply enough so the pudding can soak in
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Let the ganache cool slightly so it doesn’t melt the pudding layer
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Cover with plastic wrap and refrigerate to set properly
Variations
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Chocolate Cake Twist: Use chocolate cake mix instead of yellow for a double chocolate experience
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Mocha Ganache: Add 1 teaspoon of instant espresso powder to the ganache for a mocha flavor
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Topping Ideas: Add chocolate curls, crushed cookies, or sprinkles for extra flair
Storage Instructions
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Refrigerator: Store covered for up to 5 days
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Freezer: Freeze (without ganache) for up to 1 month. Thaw overnight in the fridge, then top with ganache before serving
Frequently Asked Questions
Can I make this a day ahead?
Yes, this cake is best when made in advance. Prepare it the night before for optimal flavor and texture.
Can I use homemade pudding?
You can, but instant pudding works best for setting quickly and cleanly filling the holes.
What if I don’t have corn syrup?
No problem. Substitute with 1 tablespoon of butter in the ganache to achieve a smooth, shiny finish.
Boston Cream Poke Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the yellow cake mix according to package directions using eggs and milk. Bake for about 30 minutes or until golden brown.
- Allow the cake to cool slightly, then poke holes all over the surface using a fork or skewer.
- In a bowl, whisk instant vanilla pudding mix with cold milk until thickened (about 2 minutes). Spread evenly over the cooled cake, letting pudding seep into the holes.
- In a small saucepan, heat heavy cream and chocolate chips over low heat until melted and smooth. Pour over pudding layer, spreading evenly.
- Refrigerate cake for at least 2 hours before serving. Dust with powdered sugar if desired.
