This Boston cream poke cake has been my go-to for potlucks, birthdays, and any time I want dessert that tastes like a bakery without the fuss. I first adapted this version from a classic Boston cream pie years ago when I needed to bring something large and impressive to a family reunion. Using a boxed yellow cake mix keeps the base reliably tender and moist, while instant vanilla pudding soaks into every bite to mimic the lush pastry cream of the original. The final touch—a shiny chocolate ganache—gives that nostalgic cream-pie flavor everyone loves.

I remember the first time I made it for a summer cookout at my sister's house: plates cleared, kids trading crumbs like treasure, and the adults remarking how it tasted homemade despite the shortcut with a cake mix. It’s the kind of dessert that sparks conversation because it feels familiar and celebratory at once. The texture is where this shines—soft, spongy cake with ribbons of custard-like vanilla and a glossy chocolate top that sets just enough to slice cleanly. I credit Jamielyn Nye for the inspiration I started with; the method is straightforward, and the results are reliably delightful.

Ingredients

• Yellow cake mix (1 box, 16.25 ounces): I use a standard brand box for consistent results; look for one labeled for a 13x9-inch pan. Follow the package liquid and fat recommendations (most commonly 3 large eggs, 1 cup water, and 1/2 cup vegetable oil) unless your box specifies otherwise.
• Vanilla instant pudding (1 box, 5.9 ounces): Provides the custard flavor and soaks into the cake for a luscious center. Choose instant rather than cook-and-serve to keep preparation simple and cooling time minimal.
• Milk (4 cups): Whole milk yields the creamiest texture; you can use 2% in a pinch, but the filling will be slightly less rich.
• Semi-sweet chocolate chips (1 cup): Melts smoothly into the ganache. I prefer a mid-range brand for balanced sweetness—think Nestlé Toll House or Ghirardelli.
• Heavy whipping cream (1 cup): Heat until steaming to make the ganache silky and glossy once combined with chocolate chips.
• Butter (1 tablespoon): Adds sheen and mouthfeel to the ganache. Use unsalted so you can control overall salt in the dessert.

Instructions

Prepare the cake: Preheat oven and prepare a 13x9-inch baking pan according to your cake mix box instructions. Combine the yellow cake mix with the liquid ingredients listed on the back (commonly 3 large eggs, 1 cup water, and 1/2 cup vegetable oil) and beat until smooth. Pour into the prepared pan and bake for the time the box recommends for a 13x9 (typically 25–30 minutes) or until a toothpick in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before proceeding—cooling prevents the pudding from sliding off. Poke holes: Using the handle of a large wooden spoon, press evenly spaced holes all over the surface, poking down to the bottom of the pan. The holes should be about 1 to 1 1/2 inches apart. These channels let the pudding soak in and become custardy pockets inside the cake rather than sitting only on the surface. Make the pudding: In a medium mixing bowl whisk together the instant vanilla pudding mix and 4 cups of cold milk for about 2 minutes until smooth and slightly thickened. The mixture will still be pourable—pour it immediately over the cake so it settles into the holes. Work quickly so the pudding doesn’t set before it’s absorbed. Chill (initial): Cover the pan loosely with plastic wrap and chill in the refrigerator for at least 1 hour. This first chill gives the pudding time to absorb into the cake and create an even, creamy interior. Make the ganache: Place 1 cup heavy whipping cream in a microwave-safe bowl and heat until hot but not boiling (about 30–60 seconds depending on your microwave). Add 1 cup semi-sweet chocolate chips and 1 tablespoon butter to the hot cream. Let sit for 2 minutes, then stir until completely smooth. Allow the ganache to cool for about 10 minutes so it thickens slightly but remains pourable. Frost and final chill: Pour the ganache evenly over the chilled cake and use an offset spatula to smooth for a glossy finish. Return the pan to the refrigerator and chill for at least 4 hours, or overnight, to allow the ganache to set and flavors to meld. When ready, slice into 24 squares. For the cleanest slices, warm a knife under hot water, dry it, and slice in a single motion.

Storage Tips

Store covered in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days. If you need to transport it, keep it chilled on an ice pack in a cooler to maintain ganache sheen; avoid leaving it out more than 2 hours at room temperature. To reheat a serving gently, let it sit at room temperature for 10–15 minutes—this softens the ganache and returns the cake to a pleasant eating temperature without melting it.

Ingredient Substitutions

If you’re avoiding dairy, try a dairy-free chocolate and use a plant-based heavy cream alternative for the ganache—note that texture and sheen will differ. For a gluten-free alternative, use a certified gluten-free yellow cake mix and gluten-free instant pudding. To reduce sweetness slightly, choose bittersweet chocolate (60–70% cacao) for the ganache. If you prefer a sturdier, pipeable topping, swap ganache for a chocolate buttercream at the final step.

Serving Suggestions

Serve chilled squares with fresh berries or a dusting of powdered sugar for contrast. This dessert pairs well with strong coffee or black tea to cut the richness, and a scoop of vanilla ice cream makes it a decadent celebration plate. For buffet-style service, cut into 24 uniform pieces and place on a large platter with a small spatula for easy self-service.

Cultural Background

Inspired by the Boston cream pie—a 19th-century creation that is actually a cake—this layered version translates the classic flavors into an approachable sheet-pan format. Traditional Boston cream pie uses pastry cream and a sponge or yellow cake with chocolate glaze; the poke method swaps pastry cream for instant pudding to achieve a similar custardy interior more quickly, marrying convenience with the original flavor profile.

Seasonal Adaptations

In summer, top portions with fresh strawberries or raspberries to brighten the plate. For autumn, fold a pinch of cinnamon into the pudding or use a dark chocolate ganache for a deeper, richer mouthfeel. Holiday versions benefit from a sprinkle of flaky sea salt on the ganache or a drizzle of caramel for a festive twist.

Meal Prep Tips

Make the cake layer and chill it the day before; prepare the pudding and pour it the morning you’ll serve so it has maximum freshness while still having time to set. Ganache can be made and cooled to room temperature in advance—store covered at room temperature for up to 24 hours and pour when you’re ready to finish. Use a 13x9-inch metal pan for even baking and faster cooling if you’re on a tight schedule.

This Boston cream poke cake is simple, forgiving, and endlessly adaptable—perfect for cooks who want big flavor with minimal fuss. Try it once, and you’ll find it slipping onto your special-occasion rotation as it did mine. For the full original inspiration and more ideas, visit Silksavor.com and credit Jamielyn Nye for the base method that started it all.