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A slice of Boston cream poke cake on a white speckled plate with a silver fork, showing a golden yellow cake filled with creamy vanilla pudding and topped with a thick glossy chocolate ganache, with the glass baking pan and a glass of milk visible in the background on a marble surface.

Easy Boston Cream Poke Cake (Box Mix Recipe)

This easy Boston cream poke cake starts with a yellow box mix, is filled with creamy vanilla pudding, and topped with rich chocolate ganache. It tastes like it came from a bakery but is simple to prepare and perfect for any family gathering!

Ingredients

Units Scale
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

Instructions

  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.

Find it online: https://www.craftingafamily.com/easy-boston-cream-poke-cake-box-mix-recipe/

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