Holy Cow, how crazy good is anything ‘Boston Cream’? I mean, Creamy Custard & Chocolate Ganache..really?!! That right there is a combination of awesome and more awesome! The only thing that could possibly make it any better, is this dumbed down recipe I’ve created for people like me, who wouldn’t know how to make a ‘Pastry Cream’ from scratch, if their life depended on it..lol!
In fact, the only ‘Ganache’ I’ve ever made (and by made I mean purchased), came out of a jar labeled “Fudge Sauce”! So figuring out how to duplicate this classic was a happy day for me! 
One decadent bite, and you’ll never believe that this is a ‘shortcut’ recipe, and neither will anyone else..so shhh! As far as anyone knows, you’ve been in the kitchen all day mixing your Pastry Cream and juggling a double boiler for your Ganache! In fact, might as well get the husband to do the dishes..because you’ll be “exhausted!” HAHA! 
What you’ll need:
1 Box of Yellow Cake Mix
2 Boxes of JELLO Vanilla Pudding..You could get by with just one, I had leftover Pudding!
A square 9×9 baking dish
For the ‘Ganache’:
1 1/2 Cups Sugar
3 tbsp. Cornstarch
4 1/2 tbsp. Cocoa
1 1/2 Cups Boiling Water
1 tsp. Vanilla
1 tbsp. Butter
A Microwave..yep!
Directions:
Mix the cake batter as directed on the box
Bake it until it’s done..set aside to cool!
Make the ‘Ganache’:
Combine the sugar, cornstarch, cocoa and boiling water in a large microwave (yep Microwave) safe bowl, mixing well to combine. Microwave on high for 3-4 minutes, stirring occasionally. The mixture will thicken and rise..it will become almost pudding like!
Once the mixture has thickened, remove it from the microwave, stir in the vanilla & butter. Allow it to cool for a minute or two before applying it to the cake. Stir the mixture before applying to the cake!
Make the ‘Pastry Cream’:
Follow the directions on your Pudding box..and remember, one box is plenty..I had leftovers!
Time to get to pokin’!
Poke the cake all over and spoon the thick Vanilla Pudding over the top, getting it deep into those pokes!
Put it into the fridge for about 10 minutes to chillax!
Now cascade that beautiful Ganache all over the Custard filled cake!
This ganache stays kind of wet, so it self-drizzles onto each slice..BONUS!
Serve up a creamy, chocolaty slice!
Now have a delicious and decadent bite! ~Enjoy!
61 Comments
So, what do you think?
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[...] in the kitchen and the girl can cure any sweet tooth! One teeny example is this RE-diculous Boston Cream Poke Cake. So insane!! Go get the recipe and get your hiney in that [...]
This is incredible!! My mouth is watering!
Could you use instant pudding instead of the cooked? Just wondering , would make it faster to the finish line,lol
YES!! Any Pudding will do, heck even Pudding Cups will work..LOL!
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Unsalted butter or regular butter?!
Unsalted!
I was so excited when I saw this on Zpinterest. But then I found it’s made with a bunch of stuff that is garbage and not good! Food is supposed to nourish your body, not poison it!
I’m so sorry you were disappointed, but if you don’t mind me asking, what exactly did you think was going to be in a Boston Cream Poke Cake?
I know, right??! I’m actually making this right now, and boy, I can’t wait to fill myself up with ‘garbage’…
Amy,
I LOVED your response!!!! I mean come on dude!!!
Susan – ITS A CAKE – if you want vegies go to the garden… Amy you are way too sweet lady!! Just made the cake with my two grandchildren and we all three love it – ITS WONDERFUL…..
LOL!
C’mon Susan ,Garbage ? we all need a little “Garbage” in our lives
my Mom used to call junk food “Garbage” but I still loved it and so did she once in a while
I kind of wonder if that’s what you mean by Garbage ?
Susan, you can take any recipe and make it healthy… I am going to try it and modify the recipe to cut not only calories but with a little more health conscious choices. :0) Think positive and Thank you Amy for posting such a yummy cake!!
WOW! Found it on Pinterest and BCP is one of my all-time favs. Being today is my birthday, I think I forsee a cake for me this weekend! Nom, nom, nom. Can’t wait to try it and have others think I’m brilliant. Thanks for sharing!
(And what was “Susan” thinking? LOL)
LOL!! Well..Happy Birthday to you and I’m honored that this will be part of your celebration! I really hope you love it!
Boston Cream is my tween’s favorite cake! I will be making this today for her. All good things in moderation. Without a guilty pleasure once in awhile…..what is the point?. Keep up the great work and thanks so much for the recipe!
So it’s really a 9 x 9 pan & not something bigger for a whole cake mix? It just sounds so small. Can’t wait to try it!
Yes, I tend to like tall cakes, but a larger pan will work too!
I only have an 8×9 pan I hope this works
I’m going to be sorry I ever found you, my new bFF! I already need to lose 31 pounds…and I’m not sharing this on MY FB page until I’ve taken it to the next potluck at my church! That’s March 9th, so it won’t be long now. Thanks, Amy!
Thanks for the fantastic recipe. I had all ingredients in the house so you made a happy day for us here in Walker MN.
Wanna make it even easier/quicker? Try putting a can of opened (all tin foil removed) chocolate frosting in the microwave long enough to make it liquidy and then pour it over the top. Let it set up in the fridge. It is SUPER yummy, for some reason I think it is yummier than regular frosting, and in way less time than making ganache!
AWESOME…thank you!
Bethany, I tried the chocolate frosting on another recipe similar to this and the frosting was to thick and gummy…think I would prefer the ganache, it appears to be thinner…IMHO…
you could try thinning it out a bit. Maybe with milk?
Got all the ingredients to make this for Easter Sunday, can’t wait to try it – it looks divine!
Can’t wait to try this recipe! I love that you whipped up your own chocolate ganache instead of using premade frosting. This looks excellent! Thank you!!
Would it be ok to use chocolate fudge sauce for the ganache part?
Oh, of course!
You are my hero!!!! I love your shortcut recipes! Your recipes are great!
This looks AWESOME!
Awesome! I now have a new favorite cake! Thank you so much!
You can always sub out the cake for something like angel food and sugar free pudding, that would make it a LITTLE bit more healthy.. Not much probably though lol. This does look delicious and seems easy enough.
I am so excited to make this tonight. We are going to a friend’ s house for dinner tomorrow night and she asked me to bring dessert.
I am wondering if I can use instant vanilla pudding? This would be so much quicker than cooking the regular pudding.
What are your thoughts?
Oh yeses…that’s much better. If I had it, that’s what I would’ve used.
wow! WOW! thank you so very much. i can’t wait to make it.. i will be back to your site. this was my first time here. and am i happy i came.
Can you make this the day before with the ganache then refrigerate the cake? Will it still run down the sides on each piece when cutting it the next day? or should I put the ganache on at the last minute?
Thanks!
To be safe I’d put it on right before serving, for maximum drizzle.
ok, thank you!!
I make my ganache by gently heating a cup (or more according to how you want the consistency to be) heavy cream, not to the boiling point, but hot enough to melt chocolate. Then I add a bag of really good chocolate chips. Stir until they are all melted. This does need to be refrigerated once it’s on your cake, or whatever.
You mixing almost-boiling cream and chocolate chips is the classic recipe for ganache.
This looks really good.can’t wait to try this receipe
This looks really good. i can’t wait to try it.
I’m going to try this right now ,in fact I just heard my oven beep letting me know it’s hot ,I’m guessing I can /should use a wooden spoon for hole poking ? what size ? I have umpteen different sizes
Any spoon, or even a fork!
Made the cake this morning, very nice and tasty, will make again. A few comments: I didn’t have a 9 x 9 pan, used a 9 1/2-inch pie plate. Thickened pudding wouldn’t go deeply into my poke holes (I used a pencil), probably would if the pudding wasn’t so thick or maybe pour immediately into holes and let it thicken inside cake. I then cut cake into 2 layers and used thickened pudding like frosting in middle of layers, then did the top. Ganache is quick & easy & tasty, would like a bit thicker, maybe 1 more tablespoon cornstarch. May use another ganache recipe. One box of instant (which I used) pudding mix is quite enough. Next time I will use two 8-inch cake pans.
try it making it as cupcakes–awesome!!
Oh Amy !! I made this cake for my Husband tonight and he absolutely LOVED it .I do think I’ll make bigger holes in it next time though I had a lot of pudding on the top in my opinion and the holes seemed too small to me .I didn’t think about it til after.My Son and Family are coming for dinner and guess what we’re having for dessert
Would this work for a 9×13!
I like the method. It seems easily adaptable too. I’m going to try this: yellow cake with bananas mixed in, vanilla pudding with some mashed bananas, whipped cream, then top it with some crumbled vanilla wafers. Banana cream poke cake. ^.^ Anyway you could use any mix of pudding/cake/topping. Chocolate cake/ butterscotch pudding/ chocolate ganache would be good too.
This is similar to how I make a coconut cake. Use a yellow cake mix and bake as directed and then while still hot from the oven, poke the holes and pour a can of cream of coconut over the top. You need to stir the cream of coconut because it settles in the can, but it becomes easily pourable with a little stirring. It will melt into the holes (I just use a fork because otherwise the holes become a little too big). Let the cake cool and serve. The cream of coconut will be like a glaze and is really tasty
I wish you had just written out the recipe instead of showing every picture, because when I printed it out there were 11 Pages! I can’t wait to make this cake!!
Each section gives you the option to not print it.
If I make the cake in a 9×13 pan, will the ganache recipe be enough or will I need to make say 1-1/2 times the recipe?
The ganache was way too thin both times I attempted it. It has to be too much water.
I made this and was not impressed. The pudding didn’t get down into the holes even though I used a large end of a wooden spoon and the ganache was way too runny. After cutting the first piece it all ran into the opening and underneath the cake. Sorry, not trying to be mean. Just wondering if the ganache recipe should be tweaked somehow??
So sorry..it’s been fool-proof for me, tried and true each and every time. Maybe try again sometime.
What would cream cheese do to the gin ache?
Oh My Goodness, this looks so cool, it’s crazy! I’m going to try this on Saturday morning.
I’m from New England and it’s going to be rainy here for the next week. This recipe reminds me of a weekend movie, french vanilla coffee with cream and sugar and lit votive candles.
I LOVE THIS. Thank you!