Boston Cream Poke Cake


  • 1 box yellow cake mix (plus ingredients on back of box to make it) 15.25 ounces
  • 5.1 ounces vanilla Jello pudding mix
  • 3 cups 2% milk
  • 2 tablespoons salted butter room temperature
  • 2 ½ cups semi-sweet chocolate chips
  • 1 ½ cup heavy cream


  • Preheat the oven to 350º Fahrenheit.
  • Butter a 9×13″ baking pan. Set aside.


  • Mix the cake according to the box instructions.
  • Pour the batter into your prepared baking pan and bake in preheated oven for 25 minutes or until the center of the cake springs back when you touch it.
  • Allow the cake to cool for 1 hour.
  • With a straw or the narrow end of a wooden spoon, poke holes throughout the cake.


  • In a bowl mix the dry pudding mix and add 3 cups of cold milk.
  • Whisk until you have a smooth texture pudding.
  • Slowly pour half of the pudding over the cooled cake. Spread evenly. Then pour the remaining half and spread again.
  • Place the cake in the fridge to set while making the ganache.


  • Pour the cream into a microwave safe bowl. Heat the cream in the microwave until it is hot and steaming, but not boiling.
  • Add the chocolate chips to the heavy cream. Place a plate or lid overtop the bowl. Allow the chips to sit in the hot cream for 5 minutes so that they melt.
  • After the chips sit in the milk for 5 minutes, take the plate off and stir the melted chips into the cream. Mix constantly until the two are completely combined and smooth.
  • Allow the mixture to sit for 5 minutes to cool slightly.
  • Gently pour the ganache over the cake. Spread evenly.
  • Place the cake back into the refrigerator to set for about 2 hours.
  • Keep the cake refrigerated until serving.

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