Boston Cream Poke Cake

Boston Cream Poke Cake Recipe

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Vickie Parks


This is a super easy version of the Boston Cream Pie (which is actually a cake, not a pie). The original Boston Cream Pie dessert was created in 1856 at the Parker Hotel in Boston. It featured two French butter sponge cake layers between a rich crème pâtissière that was overlain with toasted sliced almonds and then covered in chocolate fondant. Today, Boston Cream Pies are usually topped with chocolate ganache and sometimes garnished with a cherry in the center.

Did you know that the Boston Cream Pie is the official dessert of Massachusetts?


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10 to 12
2 Hr 20 Min
25 Min


  • ·
    butter (to grease baking dish)
  • ·
    flour (for dusting the baking dish)
  • 15.25-oz box
    yellow cake mix (plus additional ingredients as directed of box - such as eggs, oil, water)
  • 1/2 cup
    very finely chopped toasted almonds (optional)
  • 2 (5.1-oz)
    packages of instant vanilla pudding mix
  • 4 cups
    cold milk
  • 2 cups
    chocolate chips
  • 1 cup
    heavy cream (heavy whipping cream)

How to Make Boston Cream Poke Cake


  1. Preheat oven to 350°F. Butter a 9x13-inch baking dish, sprinkle a little flour in baking dish, and tilt pan from side to side so cover butter with a light dusting of flour. Shake out excess flour; set baking dish aside.
  2. Prepare cake mix for 9x13-inch cake according to package instructions. Pour batter into the prepared baking dish. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let the cake cool completely in the baking dish.
  3. When the cake is cooled, use the rounded end of a wooden spoon and poke holes across the cake surface.
  4. Distribute the finely chopped almonds over the cake layer, (but don't let the almonds cover any of the holes created with the wooden spoon).
  5. Whisk together the pudding mix and milk in a medium mixing bowl until thickened. Pour the pudding mix over the cake, spreading it with a spatula and letting some of the pudding fill in the poked holes. Cover the baking dish, and refrigerate for 2 hours.
  6. Place chocolate chips in a medium glass bowl; set aside. Bring the heavy cream to a simmer in a small saucepan over medium-low heat. When bubbles begin to form on the surface, pour the hot cream over the chocolate chips, and whisk until chips melt and form a smooth ganache. Pour the chocolate ganache evenly over the pudding layer. Slice and serve.

Printable Recipe Card

About Boston Cream Poke Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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