Boston Cream Poke Cake

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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

• Super simple thanks to boxed cake mix and instant pudding

• No fancy equipment required

• Crowd-pleasing flavor combination of vanilla, cream, and chocolate

• Perfect for potlucks, parties, or family dinners

• Can be made ahead and stored for days

Ingredients Breakdown:

• Yellow Cake Mix: The base of the cake, providing a light and moist texture.

• 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.

• Milk (4 cups): Mixed with the pudding to create the smooth, creamy filling that fills the cake holes.

• Vanilla Extract (½ tsp): Enhances the vanilla flavor in the pudding and the overall dessert.

• Semi-Sweet Chocolate Chips (1 ¼ cups): For the rich and slightly bitter chocolate flavor that balances the sweetness of the cake and pudding.

• Corn Syrup (1 tbsp): Adds a glossy sheen to the chocolate glaze and helps it set properly.

• Heavy Cream (1 cup): Provides a creamy and smooth texture for the chocolate glaze, making it silky and indulgent.

Pro Tips for Success

• Use full-fat milk for the pudding for best results

• Poke holes deeply enough so the pudding can soak in

• Let the ganache cool slightly so it doesn’t melt the pudding layer

• Cover with plastic wrap and refrigerate to set properly

Variations

• Chocolate Cake Twist: Use chocolate cake mix instead of yellow for a double chocolate experience

• Mocha Ganache: Add 1 teaspoon of instant espresso powder to the ganache for a mocha flavor

• Topping Ideas: Add chocolate curls, crushed cookies, or sprinkles for extra flair

Storage Instructions

• Refrigerator: Store covered for up to 5 days

• 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

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• Author: easysweetmeal
• Total Time: 44 minute
• Yield: 12 servings 1x

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Description

A moist yellow cake soaked with creamy vanilla pudding and topped with rich chocolate glaze. Easy, indulgent, and a crowd-pleaser!

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Ingredients

Scale 1x2x3x

• 1 box yellow cake mix

• Ingredients required on box (typically eggs, water, oil)

• 2 packages (3.4 oz each) instant vanilla pudding mix

• 4 cups cold milk

• ½ teaspoon vanilla extract

• 1 ¼ cups semi-sweet chocolate chips

• 1 cup heavy cream

• 1 tablespoon corn syrup or butter (optional, for sheen)

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Instructions

1. Bake the Cake

• Prepare the yellow cake mix according to package directions.

• Bake in a 13×9-inch pan and allow it to cool for 10–15 minutes.

• Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.

2. Prepare the Pudding Layer

• In a large bowl, whisk together the pudding mixes, milk, and vanilla extract until smooth and slightly thickened.

• Immediately pour the pudding over the cake, making sure it flows into the holes.

• Gently spread with a spatula for even coverage.

• Refrigerate for at least 1 hour to let the pudding set.

3. Make the Chocolate Ganache

• Heat heavy cream in a saucepan or microwave just until it starts to simmer.

• Pour over the chocolate chips (and corn syrup or butter, if using) in a heat-safe bowl.

• Let sit for 2 minutes, then stir until smooth and glossy.

• Allow ganache to cool for 5–10 minutes before using.

4. Finish the Cake

• Pour the ganache over the pudding layer and spread evenly with a spatula.

• Chill the cake in the refrigerator for at least 4 hours (or overnight) to fully set before slicing.

Notes

• This cake is rich and sweet—perfect for serving a crowd

• The poke method ensures every bite is moist and flavorful

• Ideal for holidays, birthdays, or anytime you need a no-fail dessert

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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