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Boston Creme Pie Poke Cake

Boston Creme Pie Poke Cake

This easy poke cake recipe is a delicious version of the popular Boston cream pie!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings 1 cake
Author Amanda @ Old House to New Home


  • 1 Yellow Cake Mix + Ingredients the box calls for
  • 2 3 oz. packages of vanilla pudding low fat and sugar free is fine
  • 4 cups milk

Chocolate Ganache:

  • 1/4 cup heavy cream
  • 3 tbsp. butter
  • 4 ounces semi sweet chocolate-A brick broken into pieces works best
  • 1 cup powdered sugar
  • 1 tsp. vanilla


  1. Prepare cake according to package directions. I like to replace the water with equal parts milk and also add one additional egg to make a moister, richer cake.
  2. When cake has about five minutes remaining, prepare your pudding. Whisk together the 4 cups of milk with both packages of pudding until pudding thickens up, but isn't set.
  3. When cake is finished, but still warm, poke holes all throughout the cake using the back of a wooden spoon. Pour pudding over the cake and then refrigerate until cooled and pudding has set up, about 2 hours.
  4. When pudding is set, prepare the ganache. In the microwave, scald the butter and cream, which takes about 2 minutes Do not boil. When finished, add in the chocolate and stir until melted and smooth. Whisk in the vanilla and powdered sugar until no lumps remain. If too thick, add a few drops of water until you get a nice consistency. Pour ganache over the cake and return to the fridge for another 2-3 hours.