Easy Boston Cream Poke Cake (Box Mix Recipe)

Boston cream poke cake gives you all the flavors of the classic bakery dessert without any of the fuss.

I have always loved Boston cream pie, but let’s be honest, nobody has time to make that from scratch on a busy weeknight. This easy version starts with a simple yellow box mix, a creamy vanilla pudding soak, and a rich chocolate ganache drizzled right on top.

The whole family will love it, and nobody will ever guess how simple it was to make.

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It is the kind of dessert that looks like it came straight from a bakery, but it starts from a box mix and comes together in no time.

I know your family will ask for this one again and again, whether you are making it for a birthday, Christmas dinner, or just a Tuesday night when everyone needs something a little special.

Why You’ll Love This Easy Boston Cream Poke Cake

• Starts with a yellow box mix, so it is simple to prepare with ingredients you already have
• The creamy vanilla pudding soak makes every single bite incredibly moist
• The chocolate ganache on top looks impressive, but takes just minutes to make
• Perfect for birthdays, Christmas gatherings, potlucks, and holiday dinners
• Make it ahead of time and it tastes even better the next day

Ingredients You’ll Need

For the cake:

• 1 box yellow cake mix, plus ingredients called for on the box (eggs, oil, and water)

For the pudding filling:

• 2 boxes (3.4 oz each) vanilla instant pudding mix
• 2 cups cold milk
• 1 teaspoon vanilla extract

For the topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Ingredient Notes And Substitutions

• Yellow cake mix: Any brand works beautifully here. Duncan Hines and Betty Crocker are both great options.
• Vanilla pudding: Make sure you are using instant pudding, not cook-and-serve. We do not want it to get too thick.
• Milk: for the pudding
• Vanilla: To add flavor to the pudding.
• Heavy Whipping Cream: One cup for the chocolate ganache
• Chocolate chips: Semi-sweet is my favorite here, but you can use dark chocolate or milk chocolate depending on how sweet you like your ganache.

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Equipment Needed

• 9×13 inch baking pan
• Large mixing bowl
• Stand Mixer
• Whisk
• Wooden spoon or dowel for poking holes
• Small microwave-safe bowl for the ganache

How To Make Boston Cream Poke Cake

1. Bake the cake. Prepare and bake the yellow cake mix in a greased 9×13 pan according to package directions. Let the cake cool for about 5 minutes. Pro tip: You want the cake to still be slightly warm when you add the filling so it soaks in beautifully.
2. Poke the holes. Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Go all the way down to the bottom of the pan.
3. Make the pudding filling. Whisk together both boxes of instant vanilla pudding mix with the cold milk and the vanilla until smooth. Pour the mixture over the cake and use a spatula to spread it evenly, pressing it down into the holes. Pro tip: Work quickly before the pudding starts to set so it fills every hole.
4. Refrigerate. Cool the cake completely, and refrigerate the cake for about 1 hour before frosting.
5. Make the ganache. Pour the heavy cream into a small microwave-safe bowl and heat for about 60 seconds until it is steaming but not boiling. Pour over the chocolate chips and let it sit for 2 minutes without stirring, then stir until completely smooth. Let it cool for 10 minutes so it thickens slightly. Pro tip: If your ganache is too thick to drizzle, add a splash more warm cream and stir again.
6. Top the cake. Spread the chocolate ganache evenly over the chilled cake. Drizzle the chocolate ganache over the top in a zigzag pattern or pour it over the whole top for full coverage.
7. Chill and serve. Refrigerate for at least 30 more minutes before slicing and serving so everything sets up perfectly.

Tips And Tricks

• Make it ahead: This cake is even better the next day after everything has had time to soak together overnight.
• Clean slices: Run your knife under warm water and wipe it clean between cuts for picture-perfect slices.
• Storage: Keep leftovers covered in the refrigerator for up to 4 days.
• Ganache shortcut: You can use a jar of store-bought chocolate fudge sauce warmed up instead of making the ganache from scratch if you are short on time.

Variations

• Chocolate cake version: Swap the yellow box mix for a chocolate box mix for an extra rich double chocolate version.
• Peanut butter ganache: Stir 2 tablespoons of peanut butter into the warm ganache before drizzling for a Boston cream and peanut butter twist.
• Caramel drizzle: Add a drizzle of caramel sauce on top of the whipped cream along with the chocolate ganache for a turtle-inspired version.
• Mini version: Make this in a 9×9 pan for a smaller batch perfect for a family of four.

More Poke Cakes Your Family Will Love

• Easy Box Cake Mix Lemon Poke Cake – with Lemon Curd Filling
• Chocolate Poke Cake With Box Cake Mix

Frequently Asked Questions

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