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An easy, crowd-pleasing Boston cream poke cake made with yellow cake mix, instant vanilla pudding, and a silky chocolate ganache — perfect for gatherings.
This Boston cream poke cake has been a go-to for potlucks and family celebrations ever since I first tried Jamielyn Nye's version. I discovered this combination during a summer backyard party when I needed something that traveled well, schmeared easily, and still felt indulgent. The bright yellow cake keeps the mood homey and nostalgic, while the pockets of vanilla pudding that settle into the holes give every forkful a silky surprise. The final layer of ganache adds a glossy, satisfying finish that makes the whole sheet look like you spent hours on it, even when it’s a straightforward assembly.
What I love most is how simple ingredients — a boxed mix, instant pudding, milk, cream, and chocolate — transform into something decadent and comforting. The textures play beautifully together: tender crumb, cool custard-like filling, and a thin, almost sauce-like ganache that sets just enough to slice cleanly. I remember serving this at my niece’s birthday; the kids loved the creamy pockets, and the adults kept sneaking extra slices. It’s reliably a hit whether you’re feeding a crowd of 24 or saving slices for the week.
I first served this at a July picnic and was surprised by how quickly each pan disappeared. Family members remarked on the nostalgic flavor that feels like classic Boston cream pie but relaxed into an easy, shareable sheet cake. Over time I’ve learned small techniques — like letting the ganache cool slightly before pouring — that elevate a simple list of ingredients into something memorable.
One of my favorite things about this cake is how reliably it delivers the Boston cream flavors with minimal fuss. When I bring it to events, hosts often ask for the recipe because it tastes like a bakery version without the time sink. The thick pockets of vanilla are what convince people it’s homemade, and the thin ganache gives just the right amount of chocolate so the vanilla still shines.
Store leftovers in an airtight container in the refrigerator; individual slices can be arranged in single layers with parchment between them to avoid sticking. For longer storage, wrap each square in plastic wrap then place in a freezer-safe bag; frozen portions last up to 3 months. When ready to enjoy, thaw in the refrigerator for several hours or overnight to maintain the pudding's texture. Avoid room-temperature storage for more than two hours due to the dairy custard filling.
To make a dairy-free version, choose a dairy-free boxed cake mix, use a plant-based pudding alternative, swap heavy cream for full-fat coconut milk for the ganache, and use dairy-free chocolate. For gluten-free, pick a certified gluten-free yellow cake mix and ensure the pudding and chocolate chips are also labeled gluten-free. If you prefer a richer custard, swap the instant pudding for homemade pastry cream — use 2 cups milk and cook with egg yolks for a thicker, silkier filling; note this requires cooling time.
Serve slices chilled or slightly removed from the fridge for 10–15 minutes so the ganache softens. Garnish with a dusting of powdered sugar, a few fresh berries, or a dollop of whipped cream for extra flair. It pairs beautifully with coffee, black tea, or a light dessert wine. For celebrations, place the pan on a decorative board and sprinkle chocolate shavings across the ganache just before serving for a polished presentation.
The flavors are inspired by classic Boston cream pie, which is actually a cake with pastry cream and chocolate glaze that dates back to the 19th century in New England. This poke-pan version simplifies the assembly and makes the iconic combination accessible for larger crowds. Over the decades, home cooks have adapted the original layered cake into sheet pans and simplified components while preserving the layered contrast of custard and chocolate that define the dessert.
In warmer months, lighten the presentation with fresh summer berries and a small scoop of vanilla bean ice cream on the side. During the holidays, add a splash of bourbon to the ganache for depth or fold a tablespoon of instant espresso into the pudding for a subtle coffee note. In cooler months, serve with warm caramel drizzle and toasted pecans to add seasonal warmth and texture.
Make the cake and pudding layer a day ahead, cover tightly, and finish with ganache the next day for the best texture. If transporting, chill and keep the pan flat to prevent sliding. For portion control during the week, cut into individual squares and store them in single-serve containers. Label with the date so you can track freshness easily.
Sharing this at potlucks always brings smiles — it looks elegant, tastes familiar, and the minimal effort feels like a small magic trick. Try it once, and you’ll find yourself reaching for this method whenever you want a dependable, crowd-pleasing dessert.
Allow the cake to cool completely before poking to avoid rips and uneven holes.
Pour the pudding while it’s still pourable so it sinks into the holes instead of sitting on top.
Let ganache cool slightly before pouring to avoid it sliding off and to achieve a glossy finish.
Use whole milk for the pudding and heavy cream for the ganache to ensure a rich, creamy texture.
Chill for at least 4 hours or overnight for the cleanest slices and best flavor melding.
This nourishing boston cream poke cake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Boston Cream Poke Cake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat oven per box instructions (typically 350°F). Mix the yellow cake batter following the package directions and bake in a greased 13x9-inch pan until a toothpick comes out clean. Cool completely on a wire rack before proceeding.
Using the handle of a large wooden spoon, poke holes evenly across the cake about 1 inch apart, pressing all the way to the bottom of the pan to create channels for the pudding.
Whisk together the vanilla instant pudding mix and 4 cups cold milk until smooth. While still pourable, immediately pour the pudding evenly over the cake so it seeps into the holes. Refrigerate the cake for 1 hour to set.
Heat 1 cup heavy whipping cream in a microwave-safe bowl until hot but not boiling (about 30–60 seconds). Add 1 cup semi-sweet chocolate chips and 1 tablespoon butter; let sit 2 minutes then stir until smooth. Cool for 10 minutes before using.
Pour the slightly cooled ganache over the chilled pudding layer and spread evenly. Return to the refrigerator and chill at least 4 hours or overnight before slicing into 24 squares.
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This recipe looks amazing! Can't wait to try it.
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