The big mystery about Boston cream pie is how a cake layered with custard and topped with chocolate came to be called a pie! Our Boston cream poke cake is a twist on a traditional Boston cream pie, with a name that’s easier to follow. Even easier? We skip the from-scratch yellow cake and custard on the stovetop in favor of a boxed cake mix and instant pudding.

To get the creamy vanilla pudding filling soaked into every part of the cake, you’ll poke holes evenly across the whole surface. The handle of a wooden spoon is the perfect tool. Once the custard seeps into the holes, top it with chocolate ganache and chill it for a few hours. The result is a decadent, custardy desserts that’s one of the best 13×9-inch cake recipes for birthdays and potlucks.

Boston Cream Poke Cake Ingredients

• Yellow cake mix: Some of the best yellow cake mixes taste just like homemade. Check the package directions for other ingredients needed, like oil and eggs.
• Vanilla pudding mix: Make shortcut instant pudding instead of homemade custard for an easy Boston cream poke cake.
• Whole milk: Stick to whole milk for the creamiest pudding.
• Vanilla extract: Just a little vanilla enhances the flavor of the filling. Homemade vanilla extract is delicious here.
• Chocolate chips: The easy ganache topping on the Boston cream poke cake begins with melted semisweet chocolate chips.
• Butter: A little butter in the ganache mixture gives the chocolate extra shine.
• Heavy cream: Melt the chocolate chips in warm heavy cream (or whipping cream) to make the rich ganache.

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