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.
Boston Cream Pie Poke Cake
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
Instructions
- Make the boxed yellow cake mix in a 9x13 pan according to the boxed directions. Allow the cake to cool completley.
- Use the back of a wooden spoon and poke holes in the cake, spaced about an inch apart.
- Mix up the vanilla instant pudding according to package direcitons. Allow it to sit or about 5 mintues until it is thick.
- Pour the pudding over the cake, spreading to cover the entire cake. Spread to the edges of the cake, insuring that the pudding is creating a nice seal around the edges of the pan. Place in the fridge for 30 minutes.
- Make the chocolate ganache by first measuring out the chocolate chips into a large heat safe bowl.
- Heat the heavy cream and butter in a sauce pan over medium heat until it is almost boiling. Pour the hot mixture over the chocolate chips and let it sit for 5 minutes.
- Stir to combine the chocolate chips and cream mixture. The mixture will be thick and creamy. Let the mixture sit for 20-30 minutes until it has thickened and is cool.
- Pour the ganache over the pudding layer of the cake and tip the pan (or spread with a rubber scraper) to cover the entire cake. Chill for at least 1 hour before serving. Can be made up to 3 days in advance.
Nutrition
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See more Poke Cake recipes:
- STRAWBERRIES & CREAM POKE CAKE
- LEMON POKE CAKE RECIPE
- COOKIES & CREAM POKE CAKE
- RASPBERRY JELLO POKE CAKE
- PUMPKIN POKE CAKE
- S’MORES POKE CAKE
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!
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