Boston Cream Pie Poke Cake

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If you’re a fan of the classic Boston Cream Pie, you’re going to love this fun and easy cake version, Boston Cream Pie Poke Cake!

A slice of Boston Cream Pie Poke Cake on a spatula, resting above a baking pan.

This dessert has all the delicious elements of the traditional treat: a soft vanilla cake, a creamy vanilla pudding filling, and a rich, glossy chocolate ganache topping. Best of all, it’s incredibly easy to make with simple ingredients and minimal effort. Perfect for gatherings, potlucks, or a sweet treat to enjoy at home!

Why You'll Love This Cake

Simple Ingredients: Made with common pantry items, this cake is a no-fuss dessert that anyone can make!
Creamy and Rich: The smooth vanilla pudding and rich chocolate ganache elevate this cake to new heights of decadence.
Perfect Texture: With a light, moist cake base, a creamy pudding filling, and silky chocolate topping, every bite is irresistible.
Make Ahead: This cake needs a few hours to chill, which makes it the perfect make-ahead dessert for busy days.
Impressive Yet Easy: You get all the wow-factor without the stress of complicated baking techniques.

Ingredients You'll Need:

Ingredients for Boston cream poke cake on kitchen counter.

For the Cake:

Milk – Use 2% milk so the pudding doesn't get too thick too quickly. Whole milk can sometimes make instant pudding clumpy. It will be divided between the pudding and the cake. You can use skim if that’s what you have on hand.
French Vanilla Instant Pudding – Make sure you get instant pudding and not "Cook & Serve." I used JELL-O Instant French Vanilla Pudding Mix. If you can’t find French Vanilla, you can use regular vanilla pudding mix.
Butter – I used unsalted butter, but salted butter will work, too. Softened butter will melt faster in the microwave, but it's not a requirement.
Yellow Cake Mix – I used Duncan Hines Perfectly Moist Classic Yellow Cake Mix. Some cake mixes may only come in 13.25-ounce sizes, but they should still work. The cake may be shorter, though.
3 large eggs
Heavy whipping cream
Semi-sweet chocolate chips – You can also chop up a 4-ounce semi-sweet chocolate bar.
Corn syrup – This is optional, but it gives the ganache a nice shine. It will also add sweetness and cut down on the rich flavor of the semi-sweet chocolate.

For the Cake Assembly:

9×13 baking dish or pan
Cooking spray
platic bag if desired, to fill holes in cake, with pudding

How to Make Boston Cream Pie Poke Cake

Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish or pan with cooking spray. Set aside.
Make the Vanilla Pudding
In a medium bowl, whisk together 3 ½ cups of milk and the French vanilla instant pudding. Whisk for about 2 minutes or until it begins to thicken. Let it rest for 4 minutes, then cover with plastic wrap and chill while you make the cake.

Milk and pudding mix in mixing bowl, ready to be mixed.

Prepare the Cake
Combine the remaining 1 cup of milk and butter in a microwave-safe bowl or measuring cup. Heat in 1-minute intervals, stirring in between, until the butter is melted and the milk is steaming.

Milk and butter in measuring cup for heating.

Add Cake Mix
In a large mixing bowl, add the cake mix, eggs, and milk mixture. Use an electric mixer to blend until just combined.

Cake mix, eggs, added to milk and butter in mixing bowl.

Bake the Cake
Pour the cake batter into the prepared 9×13 dish and bake for 25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely on a cooling rack at room temperature.

Baked Boston Cream Poke Cake in baking pan.

Make the Ganache
Pour the heavy whipping cream into a small microwave-safe bowl and heat in 1-minute intervals until steaming. Add the semi-sweet chocolate chips and corn syrup (if using). Let the mixture sit for 3 minutes before stirring until smooth and glossy.

Heavy cream and chocolate chips in mixing bowl to make ganache.

Assembly:

Poke Holes in the Cake
Once the cake is completely cooled, use the end of a wooden spoon or a thick skewer to poke holes in the cake about 1 inch apart. Be sure to poke all the way down to the bottom of the cake.

Add the Pudding
Spoon the chilled vanilla pudding evenly over the cake, making sure it fills the holes completely.

TIP: I’ll put some of the pudding in a plastic baggie, and cut the corner, to “pipe” the pudding directly in to the holes to make sure it really gets in the cake.

Vanilla pudding mix poured on top of baked cake.

Top with Ganache
Pour the smooth chocolate ganache over the cake, spreading it out evenly to cover the entire surface.

Chocolate ganache being poured over the Boston Cream Pie poke cake.

Chill and Serve
Cover the cake with plastic wrap and chill in the refrigerator for at least 3 hours, or until the ganache has set and the flavors have melded together. Serve chilled for the best flavor and texture!

Chocolate ganache spread on top of cake and sliced in to slices, in baking pan.

Tips for Success

Use the Right Pudding: Make sure you use instant French vanilla pudding (not cook-and-serve) to get that creamy, smooth texture.
Ganache Tip: Adding corn syrup to the ganache is optional, but it adds a glossy shine and softens the chocolate’s richness.
Make Ahead: This cake needs time to chill, making it an excellent make-ahead option. Prepare it the night before or a few hours before serving for the best results.

FAQ

Can I use a different pudding flavor?

While French vanilla pudding works best for this recipe, you can use regular vanilla pudding or even chocolate pudding if you prefer. Just be sure it’s instant pudding.

How should I store Boston Cream Pie Poke Cake?

Store leftovers in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container, and it will stay fresh for up to 3 days.

Can I freeze the cake?

I recommend only freezing the cake (before adding the pudding and ganache). Wrap the cooled cake tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw it overnight in the fridge before assembling the cake.

Slice of Boston Cream Pie Poke Cake on a plate with fork taking a bite out of it.