Boston Cream Poke Cake (2024)

Boston Cream Poke Cake is a moist and delicious dessert recipe made with boxed yellow cake mix covered in creamy vanilla pudding and topped with chocolate ganache.

Boston Cream Poke Cake is a decadent dessert the whole family will love.

This creamy cake is the perfect combination of vanilla and chocolate.

This poke cake recipe takes about an hour to prepare and requires at least two hours to chill in the refrigerator before serving.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Boston cream cake, I started by dumping a box of yellow cake mix, some half and half cream, eggs and melted butter into a mixing bowl.

I beat the ingredients together until well combined.

I poured the cake batter into a greased 9 x 13 inch baking dish.

Then I baked the cake until a toothpick inserted into the center came up clean.

I used the handle of a wooden spoon to poke holes all over the cake.

Then I poured some half and half cream into a mixing bowl with two boxes of instant French vanilla pudding mix.

I whisked until fully combined.

Then I poured the pudding mixture over the cake and spread it out evenly.

I placed the cake in the refrigerator for twenty minutes to chill.

I poured some heavy cream into a microwave safe bowl and heated it in the microwave.

I poured the hot cream over some dark chocolate chips in a mixing bowl.

I stirred until the chocolate was fully melted.

Then I poured the chocolate over the cake and spread it out evenly.

I returned the cake to the refrigerator and left it to chill for two hours.

After two hours the cake was ready to slice and serve.

This moist pudding cake is sure to be a hit.

This cake can serve up to fifteen people and is perfect for parties.

If you are looking for a simple and delicious cake recipe, then you need to try this Boston Cream Poke Cake!

More Boxed Cake Mix Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Boston Cream Poke Cake:

• 1 (15.25 ounce) box yellow cake mix
• 5 cups half and half, divided
• 3 large eggs
• ½ cup (1 stick) salted butter, melted
• 2 (3.4 ounce) boxes instant French vanilla pudding mix
• 1 ¼ cup heavy cream
• 1 (10 ounce) package dark chocolate chips

How to Make This Boston Cream Poke Cake:

1. Preheat the oven to 350F and spray a 9×13 inch baking pan with non-stick spray.
2. 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.
3. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
4. 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.
5. 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.
6. 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.
7. Refrigerate the cake with the pudding for twenty minutes.
8. 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.
9. 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.
10. Mix together the chocolate chips and cream with a fork, until the chocolate is melted and thick, about 1-2 minutes.
11. Pour the ganache all over the cake and spread into an even layer with a spreading spatula.
12. Refrigerate the entire cake for at least 2 hours or overnight so everything can set.
13. Serve cold. Enjoy!

FAQS:

How should I store my Boston Cream Poke Cake?

• This Boston Cream Poke 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.
• This cake 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.

Do you have any tips and tricks for this recipe?

• Be careful not to over bake your cake or it will turn out dry. Follow the toothpick method, insert a toothpick into the center 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.
• Make large, deep holes in the cake as soon as it comes out of the oven. Normally a few small pokes is enough if you’re pouring a liquid on a cake, however this pudding sets up quickly and is very thick. Don’t be afraid to really make holes in the cake. You can even use a cupcake corer if you have one, to cut out holes for your pudding to go into. Also be sure to get quite a few holes all over the cake so that the pudding can be enjoyed in every piece.
• Don’t make the pudding ahead of time. It is easy to be tempted to whisk together the pudding before the cake comes out of the oven but if you do so it will set up before the cake comes out and won’t fill your holes well. You may also end up with some lumps or lumpy areas on your cake if you pre-make the pudding. Make it after you’ve baked the cake and poked the holes and then pour it on the cake while it is still runny and not thick.
• Heating the cream for the ganache can be tricky because you do need it to be very hot but you don’t want to scald it. You should be able to heat it for 1 minute without any problems but be sure to stir it well at that point and then test the temperature. You will likely need to heat it more but I would reduce the time to about 30 seconds and be sure to stir it well after each microwave session so that you don’t end up with areas that are scalded.

Yield: 15 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Chill Time: 2 hours 20 minutes

Total Time: 3 hours 10 minutes

Boston Cream Poke Cake is a moist and delicious dessert recipe made with boxed yellow cake mix covered in creamy vanilla pudding and topped with chocolate ganache.

Ingredients

• 1 (15.25 ounce) box yellow cake mix
• 5 cups half and half, divided
• 3 large eggs
• ½ cup (1 stick) salted butter, melted
• 2 (3.4 ounce) boxes instant French vanilla pudding mix
• 1 ¼ cup heavy cream
• 1 (10 ounce) package dark chocolate chips

Instructions

1. Preheat the oven to 350F and spray a 9x13 inch baking pan with non-stick spray.
2. 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.
3. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
4. 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.
5. 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.
6. 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.
7. Refrigerate the cake with the pudding for twenty minutes.
8. 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.
9. 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.
10. Mix together the chocolate chips and cream with a fork, until the chocolate is melted and thick, about 1-2 minutes.
11. Pour the ganache all over the cake and spread into an even layer with a spreading spatula.
12. Refrigerate the entire cake for at least 2 hours or overnight so everything can set.
13. Serve cold. Enjoy!

Notes

The cake does not need to be cooled before adding the pudding.

Nutrition Information:

Yield: 15Serving Size: 1
Amount Per Serving:Calories: 355Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 89mgSodium: 422mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 6g

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