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Home » Recipes » Cake Recipes

Boston Cream Poke Cake

Published: Apr 2, 2021 Last Updated: May 12, 2023 by Marye 1966 words. | About 10 minutes to read this article.

45 minutes mins
Love Boston cream pie? You have to try this oh-so-easy Boston cream poke cake! This obsession worthy, one pan dessert goes together fast and can be made up to 2 days ahead of time. Its big homemade flavor makes this easy dessert a crowd favorite for potlucks and parties!
Jump to Recipe
Closeup of a serving of cake showing the layers of cake, filling, and chocolate ganache glaze. Title text overlay.
Cake with chocolate glaze. Text overlay for Pitnerest.

Shiny chocolate glaze, vanilla pudding, and moist yellow cake? How can you resist?

Chocolate ganache dripping down the side of  a serving of cake. Title text overlay.
Jump to:
  • 🧾 Ingredients
  • 🥄 Equipment
  • 🥫 Storage
  • 📖 Variations
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

  • Tastes like a classic Boston cream pie but SO easy!
  • Make it up to 2 days ahead of time.
  • Easy to transport to potlucks and picnics.
  • That irresistible, shiny, chocolate ganache glaze!

Boston cream poke cake is a tender, buttery yellow cake that you "poke" holes in with a dowel, end of a wooden spoon, or big straw. You fill the holes with French vanilla pudding and pour the rest over the cake.

Once that sets you top the whole thing with a rich, shiny, ganache chocolate glaze and chill. It's a delicious one pan dessert!

It's one of my favorite poke cake recipes and the amazing combination of yellow cake, pastry cream, and chocolate topping makes it hard (impossible) to resist!

You can make this with a boxed cake mix or make it from scratch with the homemade cake and pudding recipes from the link in the recipe box below.

This easy recipe is perfect for holidays, parties, and potluck desserts! Next time try this Holy Cow Poke Cake.

🧾 Ingredients

Labeled ingredients for Boston cream cake.
The ingredients for this Boston cream pie poke cake are easy to find. You've probably got a lot of them in your pantry!
  • You can use this yellow cake recipe baked in a 13x9 inch pan if you'd like to make this cake from scratch or just use your favorite yellow cake mix.
  • If you'd like you can substitute this vanilla pudding for the instant pudding - or make a traditional vanilla custard.

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I find that ordering my ingredients from Amazon saves me a ton of time. Here's what I used:

  • instant pudding
  • yellow cake mix
  • chocolate chips
  • corn syrup
  • heavy cream
  • butter

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images to make this cake.
Make this easy poke cake with these step by step images.
  1. Bake a yellow cake according to package instructions (boxed or from scratch) in a 13x9 inch rectangular pan.
  2. Once the cake cools use a thin dowel or the round handle of a wooden spoon (anything about the diameter of a pencil) and poke holes evenly throughout the cake while it's still warm.
  3. Mix the instant vanilla pudding mix and milk in a medium bowl. Pour pudding mixture over the cake, being careful to get it in the holes you poked in it. It's important to do this quickly with instant pudding - before it sets up and while the pudding pours easily.
  4. Now you cover your pudding poke cake and  refrigerate it overnight to let the pudding set.
Step by step images for making chocolate ganache for the cake.
Rich ganache tops the cake and pudding layers - a delicious combination of flavors! It's so easy to make - just poke holes and fill!
  1. Next day heat the heavy cream to a simmer. Add chocolate chips and stir until melted.
  2. Add the butter and corn syrup.
  3. Stir to blend and smooth chocolate ganache gently over the vanilla pudding custard layer.
  4. Chill it and let it set for 2 hours and it's ready to go!

To use canned frosting

If you'd prefer not to make this with the homemade glaze you can use canned chocolate frosting and pour over the cake.

Here's how:

  1. Open a tub of chocolate frosting and microwave in 10 second intervals. Stir between each interval until the frosting is pourable.
  2. . Don't overheat the frosting and watch it very carefully. If it get's too hot it will separate and be runny. You won't be able to use it.
  3. Spread the frosting over the cake and refrigerate as directed in the recipe.

🥄 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • medium bowl
  • large bowl
  • 13x9-inch baking pan
  • electric mixer
  • lipped measuring cup

🥫 Storage

Since the Boston cream pie poke cake has a filling made with dairy you're going to want to keep it covered and refrigerated.

You can freeze the cake prior to adding the pudding and glaze. Just thaw it and poke the holes in it and you're ready to proceed with the recipe. Don't freeze it after you add the pudding - it will be mushy and gross.

📖 Variations

Use a chocolate cake mix with either creamy vanilla pudding or chocolate pudding. Smooth the shiny chocolate glaze over the top as directed above.

Expert Tip: You'll get the best results if your cake is warm but not hot when you add the pudding.

  • Save time by grabbing an unfrosted yellow cake from the bakery. You can usually ask them if they have any that haven't been frosted yet.
  • I like yellow butter cake mix when using a mix.
  • The end of a round wooden spoon handle works great to poke with!
  • I like to add a little extra vanilla extract to a boxed mix for better flavor.
  • Change it up with different flavors.
  • Don't make giant big holes. The cake will be too mushy. Just push the handle of the wooden spoon straight down.
  • Be sure to pour the filling into the holes in the cake before the pudding sets.
  • If the pudding is too thick to pour add just a little cream to thin it out slightly.
  • After the pudding is poured over the cake you can add a layer of raspberry glaze. Just heat raspberry jam in the microwave until it is runny then pour it over the pudding before you add the glaze. SO good!
  • Boston cream poke cake will be better if you let it sit in the refrigerator overnight before serving.
  • You can vary the filling flavors to create a number of flavors and combinations.
  • Use half vanilla pudding and half chocolate pudding so that each side has its own flavor! How cool is that?
An ad for cake supplies at the Restless Chipotle shop on Amazon.

Here are the questions I am most frequently asked about this recipe.

What is a poke cake?

It's a cake that you poke holes in after baking then pour over a pudding or sauce to fill the holes before frosting. Often called "pudding cake" or "pudding poke cake".

How do you make a Boston cream filling for a cake?

Traditionally the filling in a Boston Cream Pie is a cooked custard but you can use instant pudding mix if you want to save time. If you use instant pudding mix I suggest using ½ cup less milk than called for on the box.

Can you freeze Boston cream poke cake?

You can freeze the cake before you add the pudding but you can't freeze the cake once the pudding has been added. It will keep for several days in the refrigerator, though.

Overhead view of Boston cream pie poke cake on a plate with a fork nearby.
Each bite of this Boston Cream Poke Cake recipe is filled with pools of creamy custard!

This is one of my favorite recipes to take to church picnics and family get-togethers because it travels so well, too. It's a super easy potluck dessert recipe but it's also great for family game night, or just a great way to tell the people you love that they are special.

I've made Boston cream poke cake with boxed mix and boxed pudding AND I've made it from scratch - it just depends on how much time I have. I think I like the from scratch version a touch better but hey -- whatever works for you!

📚 Related recipes

We love our sweets around here! If you are looking for easy desserts that travel well here are some of my favorites! They are perfect for potlucks!

  • Patriotic Jello Poke Cake is red, white, and blue made with Jello. Perfect for the 4th of July!
  • Pig Pickin' Cake is moist and delicious with a whipped topping full of pineapple and mandarin orange.
  • White Texas Sheet Cake is thin and rich like a regular chocolate variety but it has coconut flavor. SO good!
  • Texas Sheet Cake is the traditional chocolate flavor with a pecan fudge icing that's almost like candy.
  • Red Velvet Poke Cake is gorgeous for the holidays.
  • Closeup of whiskey brown butter sauce being poured over a slice of apple cake.
    Irish Apple Cake with Whiskey Brown Butter Sauce
  • Closeup of squares of gingerbread on a cake plate.
    Old-Fashioned Gingerbread (Cake)
  • Close up of the finished cake in a bowl.
    Strawberry Punch Bowl Cake
  • Close up of a square of white Texas sheet cake showing the pecans on the top.
    White Buttermilk Texas Sheet Cake
Close up of the cake in the baking pan with one serving removed.
You can make this from a boxed mix or from scratch - the links to make the cake and pudding from scratch are in the recipe.

📞 The last word

This moist cake is SO much easier to make than the original Boston cream pie and it transports like a dream!

The hardest part is waiting for it to set so you can cut a big piece!

Next time be sure to try my easy fresh strawberry sheet cake recipe!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Close up of Boston cream cake showing the gooey ganache glaze.
4.79 from 32 votes

Boston Cream Poke Cake

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Love Boston cream pie? You have to try this oh-so-easy Boston cream poke cake! This obsession worthy, one pan dessert goes together fast and can be made up to 2 days ahead of time. Its big homemade flavor makes this easy dessert a crowd favorite for potlucks and parties!
Course Dessert - Cake
Cuisine American - Southern
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Chilling Time: 2 hours hours 30 minutes minutes
Total Time: 45 minutes minutes
Servings:16
Calories:266
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • 13x9-inch pan

Ingredients

  • 1 yellow cake, 13x9-inch in pan- leave the cake in the pan.

To Use Instant Pudding

  • 7.8 ounces French vanilla instant pudding mix, two 4-serving size boxes
  • 3 ½ cups whole milk

To Use Homemade Pudding

  • 1 batch of homemade vanilla pudding made with ½ cup less milk than called for in the recipe.

Ganache

  • 8 ounces bittersweet chocolate
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon white corn syrup

I earn a commission from Instacart from qualifying purchases.

Instructions

Make the Cake

  • Make the cake according to directions, baking it in a 13x9-inch pan.
  • While the cake is still warm poke holes all over the cake at about 1 inch intervals using a dowel or glass straw about the same diameter as a pencil - maybe a little bigger.
  • Poke through the cake to the bottom but not thru the bottom.

Prepare the Pudding

  • Whisk pudding mix with 3 ½ cups of whole milk. OR make the homemade pudding according to instructions. Do not let it set up.
  • Pour evenly over the cake getting it into all the holes. A lipped measuring cup works great for this.
  • Spread the pudding over the cake pushing it gently into the holes.
  • Add the remaining pudding for a thick layer on the top of cake.
  • Chill for at least 2 hours or overnight.

Make the Ganache

  • Heat the cream in the microwave until almost bubbling.
  • Remove from the microwave and stir in the chocolate until it's melted and completely smooth.
  • Stir in the butter and the corn syrup.
  • Pour over chilled cake and smooth with a spatula.
  • Return to the refrigerator for 2 hours or more.

To Use Canned Frosting (Instead of Homemade Ganache)

  • Open a container of chocolate fudge frosting and microwave in 10 second intervals. Stir between each interval until the frosting is pourable.
  • Don't overheat the frosting and watch it very carefully. If it get's too hot it will separate and be runny. You won't be able to use it.
  • Pour chocolate frosting over the cake and refrigerate as directed in the recipe.

Notes

The calorie calculations are only an estimate because there are so many variations possible in this recipe. 
Expert Tip: You'll get the best results with pudding poke cakes  if your cake is warm but not hot when you add the pudding.
  • Save time by grabbing an unfrosted yellow cake from the bakery.
  • Change it up with different flavors.
  • If the pudding is too thick to pour add just a little cream to thin it out slightly.
  • For best results let Boston cream pie poke cake sit in the refrigerator overnight before serving. The texture and flavor are so much better!
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 266kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 229mg | Potassium: 114mg | Fiber: 1g | Sugar: 27g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

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    First published October 18, 2018. Last updated April 2, 2021 for better images and user experience. Small update June 28 for more tips.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

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      Love it? Give it 5 stars!




    1. Pam A

      March 28, 2023 at 5:20 pm

      I've been waiting for a get together so I could give this a try. We had our first crawfish boil this Saturday and I made it. It was so easy to make and so frikin good!! It's one you just keep wanting to take another bite of!! it's a winner and will be made many more times! Thank you!!

      Reply
      • Pam A

        March 29, 2023 at 5:08 pm

        5 stars
        OOPS! I forgot to give it 5 stars!! Should be able to give 10!

        Reply
    2. Jaunelle

      September 11, 2021 at 9:21 pm

      5 stars
      Excellent! Huge hit at a end of summer barbecue. Followed recipe exactly. Will definitely make it again. Thank you!

      Reply
    3. Jaye J. Akers

      July 13, 2021 at 9:31 am

      5 stars
      A huge hit at my church pot luck! Thank you for your wonderful recipes

      Reply
    4. Norma Decker

      April 10, 2021 at 9:41 am

      5 stars
      I helped my granddaughter make this Boston Cream Cake for her father for his birthday and it was a hit! Will definitely be making this again. Thanks for the clear instructions!!

      Reply
    5. Sharon

      April 02, 2021 at 8:15 pm

      5 stars
      Easy to follow directions!

      Reply
    6. Ruthie Sellers

      January 07, 2020 at 12:09 pm

      4 stars
      My husband and I ate this entire cake in a span of 24 hours. The reason for 4 instead of 5 stars is my pudding was not quite thick enough despite following the directions exactly. Obviously it did not stop us from eating it!

      Reply
      • Marye

        January 07, 2020 at 3:53 pm

        Im glad you liked the cake! Sorry the pudding didn't thicken properly. I'll check it again. 🙂

        Reply
    7. Leslie

      April 14, 2019 at 9:53 pm

      I made this recipe last week. It is a real keeper. In case your readers wonder, leftovers freeze very well. There are only 2 of us, so we had a lot left. I cut it up into individual servings and froze them. Just take out what you want and let it thaw in the fridge overnight. It didn't take us long to polish off the rest. This was easy and delicious. Thank you for sharing it with us.

      Reply
      • Marye

        April 15, 2019 at 9:27 am

        Thanks for letting me know, Leslie! Since you loved it... would you consider giving it 5 stars? 🙂

        Reply
    8. Mary Beth Elderton

      October 18, 2018 at 6:39 pm

      This cake sounds wonderful! *pinned!

      Reply

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