This Boston cream poke cake is easy to make with yellow cake mix, vanilla pudding, and smooth chocolate ganache on top. It’s always a hit at gatherings and celebrations!

A slice of Boston cream poke cake on a plate with forkful of cake showing custard filling.

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Easy Boston Cream Poke Cake

This Boston cream poke cake is inspired by the infamous Boston cream pie with its signature cream filling and thick chocolate ganache on top. It’s made with just 5 ingredients and a boxed cake mix, making this one of the easiest desserts around!

This moist yellow cake is made like my death by chocolate poke cake, with holes poked in so the filling can soak through. It’s filled with the same creamy vanilla pudding I use in my heaven on earth cake, making it simple, delicious, and a crowd-pleasing dessert!

Why You’ll Love This Cake

  • All the flavors of classic Boston cream pie or donut but in an easy boxed cake mix recipe!
  • No need to make a layer cake or deep fry any donuts!

Ingredients Notes

Ingredients including cake mix, chocolate chips, butter, milk, and cream laid out on counter.

Find the full printable recipe with specific measurements below.

  • Box yellow cake mix: Any brand will do, plus whatever ingredients are listed on the box.
  • Instant vanilla pudding mix and milk: For the creamy filling.
  • Chocolate ganache: You’ll need semi-sweet chocolate chips, heavy whipping cream, and butter.

How to Make Boston Cream Poke Cake

Make and bake the cake according to package instructions, using a 13×9 baking dish. Let it cool completely and then use the handle of a wooden spoon to poke holes through the entire cake.

Yellow cake baked in a white pan with holes poked across the top for Boston cream pudding filling.
Yellow cake topped with creamy vanilla pudding layer spread evenly.

Whisk the pudding and milk together and pour the pudding mixture into the holes. Let that chill in the fridge for an hour until the pudding thickens and sets.

Heat the heavy whipping cream in the microwave for 30-60 seconds until hot but not boiling. Then, add the butter and chocolate chips and let that sit for a couple of minutes.

Ingredients for chocolate ganache including milk, butter, and chocolate chips in a glass bowl.
Spreading chocolate ganache over cake in a white baking dish.

Stir until smooth and let the ganache cool slightly. Pour the ganache over the cake and use an offset spatula to smooth it across the entire surface. Chill for at least 4 hours before serving.

Boston cream poke cake slice being lifted from the pan showing creamy custard filling and chocolate topping.

Recipe Tips

  • Pour the pudding mixture into the cake while it’s still thin and runny. It will set as it chills.
  • Make sure the holes go all the way to the bottom, so the pudding gets all the way in there.
  • Using a yellow cake mix will give you the closest look and feel to a Boston cream.
  • This cake is meant to be served chilled. Don’t keep it out too long or the ganache may start to melt.
Slice of Boston cream poke cake on a small plate with a forkful of the cake, creamy pudding filling and chocolate ganache.

More poke cake recipes to try include lemon poke cake and Jello poke cake.

More Dessert Recipes

Boston cream poke cake slice on a small plate with forkful of cake showing custard filling.

Boston Cream Poke Cake

5 from 2 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time and Chill Time: 6 hours 10 minutes
Total Time: 6 hours 45 minutes
Servings: 24
This Boston cream poke cake is easy to make with yellow cake mix, vanilla pudding, and smooth chocolate ganache on top. It's always a hit at gatherings and celebrations!
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Ingredients 

  • 1 box yellow cake mix (16.25 ounces) , plus ingredients listed on the back of the box to make the cake
  • 1 box vanilla instant pudding (5.9 ounces)
  • 4 cups milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 1 Tablespoon butter

Instructions

  • Prepare cake: Make the yellow cake in a 13×9 inch pan, using the ingredients and instructions on the back of the box. Cool completely. Using the handle of a large wooden spoon, poke holes through the entire cake, poking all the way to the bottom of the pan.
  • Make pudding: In a medium sized mixing bowl, whisk together the box of pudding and 4 cups of milk. Immediately pour it while still thin all over the cake.
  • Chill: Chill cake in refrigerator for one hour.
  • Make ganache: In a medium sized, heat-proof bowl, heat the 1 cup of heavy whipping cream in the microwave until hot, but not boiling. This will be about 30 – 60 seconds. Add the 1 Tablespoon butter and 1 cup of chocolate chips and allow to sit for 2 minutes. Stir until smooth and let sit for 10 minutes to cool slightly.
  • Frost: Pour ganache over the cake and smooth. Chill cake for at least 4 hours, or overnight.

Last step: Please leave a comment and rating after you make the recipe.

Notes

You could also top with chocolate buttercream frosting, but I prefer the ganache.
Store leftovers in an airtight container in the refrigerator.

Nutrition

Calories: 200kcal, Carbohydrates: 28g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 205mg, Potassium: 124mg, Fiber: 1g, Sugar: 17g, Vitamin A: 230IU, Vitamin C: 0.1mg, Calcium: 107mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

If you have the time and the ingredients, you can bake the yellow cake from scratch!

  • Frosting options: I love the chocolate ganache, but you could also use a classic chocolate frosting or chocolate buttercream instead.
  • Cake options: Try it with a white cake or angel food cake mix.
  • Pudding options: Vanilla custard or French vanilla pudding. Banana pudding could also be used as a substitute.

Recipe FAQs

How to store this Boston creme cake recipe?

Keep leftovers stored in an airtight container in the fridge for up to 4 days. You might like it even better the next day, once the pudding has had a chance to really soak into the cake.

Does it freeze well?

It can be kept frozen for up to 2 months! Wrap it in plastic wrap and foil first, and then transfer the whole cake or pieces to a freezer bag. Thaw in the fridge before serving.