Boston Cream Poke Cake

Looking for a simple yet decadent dessert? This Boston Cream Poke Cake is rich, creamy, and perfect for any celebration!


1 box yellow cake mix (plus ingredients listed on the box)

2 packages (3.4 oz each) instant vanilla pudding mix

4 cups milk

1 cup heavy cream

1 cup semi-sweet chocolate chips

2 tablespoons corn syrup (optional)

1 teaspoon vanilla extract

Bake the Cake:

Preheat your oven to the temperature specified on the cake mix box. Grease and flour a 9×13 inch baking dish.

Prepare the yellow cake mix according to the package instructions and pour the batter into the prepared baking dish.

Bake as directed on the box until a toothpick inserted into the center comes out clean.


Allow the cake to cool for about 10 minutes.

Poke the Cake:

Using the handle of a wooden spoon, poke holes all over the top of the warm cake, spacing them about 1 inch apart.

Prepare the Pudding:

In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and slightly thickened.

Pour the pudding evenly over the cake, making sure it seeps into the holes. Spread any remaining pudding over the top to create an even layer.

Refrigerate the cake for at least 2 hours to allow the pudding to set.

Prepare the Chocolate Ganache:

In a microwave-safe bowl, heat the heavy cream until it just begins to simmer (about 1-2 minutes).

Add the semi-sweet chocolate chips and let sit for a minute, then stir until the chocolate is melted and the mixture is smooth.

Stir in the corn syrup (if using) and vanilla extract until well combined.

Top the Cake:

Pour the chocolate ganache over the chilled cake, spreading it evenly to cover the top.

Refrigerate the cake for another 1-2 hours, or until the ganache is set.


Slice and serve this rich and creamy Boston Cream Poke Cake. Store any leftovers in the refrigerator.


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