1. Bake the Cake
Prepare and bake the yellow cake in a 9×13-inch pan according to the package instructions. Let it cool for about 10 minutes.
2. Poke the Cake
Using the handle of a wooden spoon or a straw, poke holes all over the cake (about 1 inch apart), going nearly to the bottom.
3. Make the Pudding
Whisk the pudding mix with the cold milk for 2 minutes until thickened but still pourable.
4. Fill the Holes
Pour the pudding over the cake, using a spatula to spread it evenly and press it into the holes. Refrigerate the cake for at least 1 hour to set.
5. Make the Ganache
Heat the heavy cream in the microwave until just simmering. Pour over the chocolate chips and let sit for 1–2 minutes. Stir until smooth. Add butter for extra shine if desired.
6. Top and Chill
Pour the ganache over the chilled cake and spread evenly. Refrigerate for another hour (or overnight) to allow everything to set and flavors to blend.
Serve & Store
Slice, serve chilled, and watch everyone’s eyes light up!
Store leftovers covered in the fridge for up to 4 days—if it lasts that long.
Pro Tips
- Don’t over-poke the cake or it might get soggy.
- Use a piping bag to help get pudding deeper into the holes.
- Want a shortcut ganache? Microwave frosting and pour it on!
This Boston Cream Poke Cake is your no-fail, high-reward dessert recipe. It’s rich, cool, creamy, and oh-so-satisfying. One bite and you’ll see why it’s a timeless classic with a modern twist!
Wanna dress it up even more? Add some whipped cream rosettes or chocolate shavings on top
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