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Boston Cream Pie Poke Cake

Easy potluck dessert recipe! This Boston Cream Pie Poke cake is made with a moist yellow cake, vanilla pudding, and a shiny chocolate glaze! 
Course Dessert - Cake
Cuisine American - Southern
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours 30 minutes
Total Time 45 minutes
Servings 16
Calories 271kcal
Author Marye Audet-White


To Use Instant Pudding

  • 7.8 ounces instant pudding mix , 2 4-serving size boxes
  • 3 1/2 cups whole milk


  • 4 ounces bittersweet chocolate
  • 1/2 cup heavy cream
  • 1/2 tablespoon butter


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 about the same diameter as a pencil - maybe a little bigger.
  • Poke through the cake to the bottom!

Prepare the Pudding

  • Whisk together the instant pudding with 3 1/2 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.
  • Let the remaining pudding for a thick layer on the top of the cake.
  • Chill for at least 2 hours or overnight.

Make the Ganache

  • Heat the cream and butter in the microwave until almost bubbling.
  • Remove from the microwave and stir in the chocolate until it's melted and completely smooth.
  • Pour over chilled cake and smooth with a spatula.
  • Return to the refrigerator for 30 minutes or more.


The calorie calculations are only an estimate because there are so many variations possible in this recipe. 


Calories: 271kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 335mg | Potassium: 131mg | Sugar: 19g | Vitamin A: 210IU | Calcium: 138mg | Iron: 1.2mg