Boston Cream Pie Poke Cake

This Boston Cream Pie Poke Cake brings all the classic elements of the beloved dessert—tender yellow cake, silky vanilla custard, and glossy chocolate ganache—into an easy, crowd-pleasing sheet cake. It’s perfect for birthdays, potlucks, or anytime you need a make-ahead dessert that tastes even better after chilling. The pudding seeps into every poke, creating a creamy, luscious texture throughout. Topped with rich ganache, it delivers maximum indulgence with minimal effort.

Ingredients

• 1 box yellow cake mix (plus ingredients listed on box)
• Two 3.4-oz boxes instant vanilla pudding
• 4 cups milk
• 1 teaspoon vanilla extract
• 12 oz chocolate chips
• 1 1/2 cups heavy cream

Directions

1. Prepare the yellow cake in a 9×13-inch pan according to package instructions; let cool completely.
2. Use the handle of a wooden spoon to poke holes all over the cooled cake.
3. Whisk pudding mix, milk, and vanilla in a large bowl.
4. Before the pudding thickens, pour it evenly over the cake and refrigerate for 1 hour.
5. Make the ganache: place chocolate chips in a heatproof bowl.
6. Heat cream until simmering, then pour over the chocolate and let sit 5 minutes.
7. Stir until smooth and let cool 10 minutes.
8. Pour ganache over the chilled cake and smooth the top.
9. Refrigerate at least 4 hours or overnight before slicing.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes (+ chilling)
Kcal: ~420 kcal per serving | Servings: 12

Tips

• For cleaner cuts, chill the cake overnight so the pudding and ganache fully set.
• Store leftovers tightly covered in the refrigerator for up to 4 days.

FAQ

Do I have to use yellow cake mix?
Any vanilla or butter cake mix works; just follow the box instructions.

Can I use cook-and-serve pudding?
No, instant pudding is needed so it can pour easily into the cake holes.

Can I make the ganache with milk or semi-sweet chocolate?
Yes—use any chocolate you like, though semi-sweet gives the classic flavor.

Can this cake be frozen?
It can, but the texture is softer after thawing. Freeze slices well-wrapped for best results.