Home / Recipes / Desserts / Cakes / Easy Boston Cream Pie Poke Cake Recipe

Easy Boston Cream Pie Poke Cake Recipe

THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE OUR FULL DISCLOSURE POLICY FOR DETAILS

This Boston Cream Pie Poke Cake has all the flavors you love of a classic Boston Cream Pie in the form of an easy poke cake cooked in a bundt pan. This delicious cake comes together easily and is sure to be the hit of your next gathering!

Looking at a Boston Cream Pie Poke Cake with Chocolate Ganache.
Table of Contents

If you have been around here for a while then you know that I believe everything is better when baked in a Bundt pan!

I love the elegance of this easy dessert without the added work, the way each piece cuts just right and how perfect they are for any occasion.

The best part of this Easy Boston Cream Poke Cake recipe is the creamy vanilla pudding filling.  Then just for good measure a rich chocolate ganache is dripping over the sides for a cake, making this recipe one to write home about.

Free Email Series

5 Secrets To The Perfect Cookie

Tips & tricks to achieve the most delicious cookies of your life!

What goes into this recipe

The ingredients needed to make a Boston Cream Pie Poke Cake.
  • Yellow Cake Mix: I love to use the butter yellow cake mix but the regular yellow boxed cake mix will also give you a moist yellow cake.
  • Butter: Melted butter is added to the cake batter to give it a rich and delicious flavor.  Vegetable oil may be substituted as well.
  • Eggs: Three eggs is the perfect number for a thick batter.
  • Water: Added to thin out the batter. If you would rather use milk that works too!
  • Vanilla Pudding Mix: Be sure it is the instant pudding variety for a delicious vanilla custard filling.  French vanilla pudding mix would also be delicious.
  • Milk: Added to the vanilla pudding mix, it will create the perfect cream filling.
  • Milk Chocolate Chips: Used for the ganache topping.
  • Heavy Cream: Added to the milk chocolate chips for a creamy and silky texture.

See recipe card for full information on ingredients and quantities.

Variations

The flavors that are in this cake are really all needed to get the flavors of the classic dessert.

That said, you can always change things up by adding extracts you love (like almond extract) to the cake mix, changing the type of chocolate used in the ganache (using dark chocolate or white chocolate) and even using a different flavor of cake mix.

You can also save time and use a tub of chocolate frosting instead of chocolate ganache.  To do so, pull the foil cover from the canned chocolate frosting and microwave in 15 second increments until pourable.

How to Make a Boston Cream Pie Poke Cake in a Bundt Pan

  1. Combine the cake mix ingredients in a medium bowl with a hand held mixer.  Mix until you have a thick cake batter. Pour the cake batter into your prepared Bundt pan.  Spread the batter out into an even layer.
  2. Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted near the center comes out with only a few crumbs {but no batter}.  Allow the cake to cool in the pan on a cooling rack for 10 minutes.
Steps 1 and 2 of making a Boston Cream Pie Bundt Cake.
  1. After 10 minutes of cooling, shake the pan slightly to loosen the cake but not remove it.  Use the handle end of a wooden spoon {preferably round} to poke holes into the Bundt cake but not all of the way through.  Allow the cake to cool completely.
  2. Combine the instant vanilla pudding mix with milk and whisk.  Working quickly, {so the pudding is still pourable and not set up} pour pudding mix over the cooled cake.  Being mindful to fill every hole in the cake the best you can.  Spread any pudding on the top out and into any holes that might not be full.  Refrigerate the cake in the pan for 4 hours or overnight.
Steps 3 and 4 of making a Boston Cream Pie Poke Cake in a Bundt pan.
  1. After the poke cake has cooled in the refrigerator for at least 4 hours, invert it onto a cake plate. If there is extra pudding on the sides or in the middle of the cake spread it out or remove it completely.
  2. Combine milk chocolate chips and heavy cream in a microwaveable bowl.  I prefer to use a glass liquid measuring cup.
Steps 5 and 6 of making a Boston Cream Pie Poke Cake.

Microwave Milk Chocolate Ganache

  1. Microwave for 30 seconds and whisk.  If the mixture does not get completely smooth, continue to microwave in 10 second intervals until you have a smooth chocolate mixture.
  2. Pour the smooth chocolate ganache over the top of the cake, making sure that it covers the entire surface of the cake.

NOTE:  If the ganache is too thick, add a bit more cream.  If it is too thin, add a few more milk chocolate chips.

Steps 7 and 8 of making a Boston Cream Pie Bundt Cake.

Expert Tips

  • Use a large round wooden spoon handle to make the holes in the cake.  In order to get the maximum amount of pudding mixture in each hole, make the holes large.  
  • Don’t make holes all of the way through the cake.  If the holes go all of the way through Bundt cake then it will be hard to turn it out of the pan.  Take your time but if you accidentally press too hard and go through the cake, no worries, it will be fine in the end.
  • Work quickly with the pudding and don’t let it set up.  The key is to be able to pour the pudding mixture into the holes of the cake.  If you wait too long the pudding will thicken too much for this to happen.  Working quickly will ensure that the pudding gets exactly where it is supposed to go. 

Storing and Freezing

Store: With the addition of pudding in the middle of the cake, Boston Cream Pie Poke Cake needs to be stored in the refrigerator in an airtight container.  Wrap it well with plastic wrap or in this covered cake plate that is made for Bundt cakes. It will keep for 2-3 days.

Freeze: To freeze the delicious poke cake, wrap it in a double layer of plastic wrap and a layer of foil and store in the freezer for up to one month. To thaw the cake, unwrap it and put it on a serving plate, then leave at cool room temperature for about 6 hours.

Recipe FAQ’s

Can I make a poke cake ahead of time?

The great thing about a Poke Cake is that it gets better with time.  So making this Boston Cream Pie Poke Cake ahead of time is a fabulous idea.

Making this cake a day or two before you are ready to serve it is perfect.  The best part is that it can keep in your refrigerator for up to 5 days.

Is it necessary to use a Bundt pan?

While a Bundt pan is recommended for its distinctive shape, you can use a regular cake pan. Adjust the baking time according to the instructions of the back of the cake mix box.

What if I don’t have a hand mixer?

You can use a whisk or a wooden spoon to mix the cake batter thoroughly without a hand or stand mixer.

Looking at the inside of a Boston Cream Pie Poke cake with pudding in the middle.

Do you love Bundt Cakes?  Try these amazing recipes…

Did you try this recipe?Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Looking at a Boston Cream Pie Poke Cake with Chocolate Ganache.

Easy Boston Cream Pie Poke Cake Recipe

All of the flavors you love about a Boston Cream Pie is transformed into a poke cake that is baked in a Bundt pan.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 5 hours 50 minutes
Servings: 10 slices
Calories: 397kcal
4.78 from 9 votes
Pin Print

Ingredients

Yellow Cake

  • 1 box yellow cake mix {13.25 ounces}
  • ½ cup butter {melted}
  • 3 large eggs
  • 1 cup water

Pudding

  • 1 box vanilla pudding mix {3.4 ounces}
  • 2 cups milk {I used 1%}

Milk Chocolate Ganache

  • 3 tablespoons milk chocolate chips
  • 3 tablespoons heavy cream

Instructions

  • Preheat the oven to 350° and spray the Bundt pan liberally with nonstick cooking spray.

Yellow Cake

  • Combine cake mix, melted butter, eggs and water in a medium bowl with a hand held mixer until everything is mixed thoroughly. Pour cake batter into the prepared Bundt pan and spread into an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but no cake batter}.
  • Remove from the oven and allow the cake to cool for 10 minutes on a cooling rack.
  • After the cake has cooled for 10 minutes, shake the pan slightly to release the cake from the pan but not remove it. Take the end of a large wooden spoon and poke holes all over the bottom of the cake without going all of the way through the cake. Allow the cake to cool in the pan completely.

Pudding

  • Combine the pudding mix and milk in a medium bowl {or liquid measuring cup, so it is easy to pour} and whisk until the pudding mix is dissolved but the pudding isn't set. Working quickly, pour the pudding over the top of the cake. Fill all of the holes with the pudding mixture while it is still pourable. Use a spoon to move any extra pudding into the holes so the top of the cake is level. Refrigerate the cake in the pan for 4 hours or overnight.
  • After the cake has been refrigerated for at least 4 hours, invert it onto a serving plate. If there is any extra pudding on the outside of the cake, spread it out or remove it.

Milk Chocolate Ganache

  • In a small bowl {or liquid measuring cup, so it is easy to pour} combine the milk chocolate chips and heavy cream. Microwave for 30 seconds, whisk until it is smooth. If it is not smooth after 30 seconds, microwave for an additional 10 seconds and whisk again. If the ganache is too thin, add additional milk chocolate chips. If the ganache is too thick, add additional heavy cream.
  • Pour the milk chocolate ganache over the top of the cake. Making sure that it covers the top and drips over the sides of the Bundt cake. Serve cake or refrigerate for up to 5 days.

Notes

Store: With the addition of pudding in the middle of the cake, Boston Cream Pie Poke Cake needs to be stored in the refrigerator.  Wrap it well with plastic wrap or in this covered cake plate that is made for Bundt cakes.
Freeze: To freeze the cake, wrap it in a double layer of plastic wrap and a layer of foil and store in the freezer for up to one month. To thaw the cake, unwrap it and put it on a serving plate, then leave at cool room temperature for about 6 hours.

Nutrition

Serving: 1slice | Calories: 397kcal | Carbohydrates: 57g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 553mg | Potassium: 140mg | Fiber: 1g | Sugar: 35g | Vitamin A: 510IU | Vitamin C: 0.03mg | Calcium: 188mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PracticallyHomemade or tag #practicallyhomemade!

Similar Posts