Name: Boston Cream Pie Poke Cake
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 box yellow cake mix (made according to package directions); 1 5.1 oz box vanilla instant pudding (made according to package directions); 2 2/3 cup chocolate chips; 1 cup heavy cream; 1/2 cup butter

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Boston Cream Pie Poke Cake is a yellow cake, poked & filled with vanilla pudding then topped with smooth chocolate ganache. This poke cake recipe mimics Boston Cream Pie, only it’s more quick & easy to make!

Boston Cream Pie Cake

A classic Boston Cream Pie consists of three parts; cake, homemade vanilla custard and the chocolate topping. The layered Boston Cream Pie is definitely a work of love and Is definitely not a quick and easy recipe by any means. This poke cake version just makes things a whole lot less complicated.

While this recipe calls for a cake mix and pudding mix, you can definitely make your own if you’d rather make it from scratch. I would suggest referencing my layered Bottom Cream Pie recipe for a homemade cake and homemade vanilla custard recipe, while still following the assembly directions for this recipe.

Boston Cream Pie Poke Cake is a great potluck dessert; it is made in a 9×13 pan, which makes for easy serving. This poke cake is kept chilled in the fridge and served cold which is so refreshing on a hot summer day. Not to mention, this is a perfect make ahead dessert. You can make it a few days in advance and still have a perfect layered dessert.

Ingredients in Boston Cream Pie Poke Cake

Boxed Yellow Cake Mix- Along with the boxed yellow cake mix, you’ll need the eggs, oil and water called for on the box.
Boxed Instant Vanilla Pudding- Again, we will be making the pudding according to the box’s directions, so you’ll need a few cups of milk. We will also be using a large box of pudding.
Heavy Cream- This is used for the delicious, thick and creamy chocolate ganache topping. There isn’t a good substitute for the heavy cream in this recipe.
Butter- Also used in the ganache topping. This helps that ganache set up nicely and gives it the most amazing rich flavor and texture.
Chocolate Chips- I use milk chocolate chips because that is my personal favorite but this will definitely work with semi-sweet or dark chocolate if that is what you prefer.

How to make a Poke Cake

Poke cakes became popular a number of years ago, and for good reason, too! They are essentially a cake, make in a 9×13 pan, that holes are intentionally poked into after it has finished baking and cooled. The holes are then filled with a variety of things such as jello, pudding, sweetened condensed milk.. The filling soaks into the cake giving it a super moist and flavorful crumb. The poke cake is then topped with some kind of frosting or icing.

In this case, we will bake a yellow cake mix in a 9×13 pan according to package directions. Once it has cooled, use the back of a wooden spoon and poke holes into the cake. (see image) Next, mix up the pudding according to package directions and let it sit for 5 or so minutes until it has thickened. Pour and spread over the entire cake, insuring that you create a nice seal around the edges of the pan. If the cake isn’t completely sealed off by the pudding, the chocolate topping will seep down and we won’t have the pretty layers we want.

Toss the cake and pudding into the fridge for about 30 minutes. Once the cake and pudding is nice and chilled we will make the chocolate ganache layer. Do this by bringing the butter and heavy cream to an almost boil. You just want it combined and steaming. Pour the hot mixture over the chocolate chips (measured out in a heat safe dish) and allow everything to sit for 5 minutes before stirring to combine until smooth.

Allow the chocolate ganache to sit at room temperature until thick and nice and cool. You should be able to pour it still. Pour the chocolate over the pudding layer of the cake and gently tip the pan to cover the cake completely. Refrigerate for at least 1 hour before serving.

How to store Boston Cream Pie Poke Cake

Store your poke cake in the fridge unless serving. This will stay fresh for up to 5 days in the fridge.