Boston Cream Pie Poke Cake

This Boston Cream Poke Cake tastes just like the pie but in cake form! Easily made with a boxed cake mix, pudding and chocolate frosting!

This is an easy and fun cake that everyone wants the recipe for. I have made this recipe more times than I can count for friends, family and co-workers. It’s requested for birthday cakes, celebration cakes and just because

TIPS FOR MAKING POKE CAKES:

  • You’ll need a large round wooden spoon handle or other similar sized object to poke the holes. You want fairly large-sized holes for the pudding to go into.
  • Don’t let the pudding set before pouring onto cake. Whisk the pudding well for a minute or two then start pouring straight into the holes of the cake.
  • When softening the frosting in the microwave (to make it pourable) make sure not to get it bubbling hot. Just microwave it for a few seconds at a time and stir after each time until it gets to a smooth, pourable consistency. The cake should be completely cooled before doing this.
  • I have tons of different poke cake ideas here on the blog. You can have a lot of fun with these cakes by switching out the cake, pudding and frosting flavors! 
Boston Cream Pie Poke Cake

INGREDIENTS

  • 1 box yellow cake mix, plus ingredients called for on package
  • 2 (3.4 oz) boxes instant vanilla pudding
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • 12 oz bag chocolate chips
  • 1 1/2 cups heavy cream

PREPARATION

  1. Prepare yellow cake in a 9×13-inch baking pan according to package instructions. Let cool completely.
  2. Once cake has cooled, poke holes all over the cake using the end of a wooden spoon.
  3. While cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in refrigerator to chill for one hour.
  4. Once cake has chilled, make the chocolate ganache:
  5. Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat it in the microwave.)
  6. Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.
  7. Pour chocolate over cake and smooth with a spatula. Chill in refrigerator at least 4 hours and up to overnight before slicing and serving. Enjoy!