This Boston cream poke cake has been a go-to for potlucks and family celebrations ever since I first tried Jamielyn Nye's version. I discovered this combination during a summer backyard party when I needed something that traveled well, schmeared easily, and still felt indulgent. The bright yellow cake keeps the mood homey and nostalgic, while the pockets of vanilla pudding that settle into the holes give every forkful a silky surprise. The final layer of ganache adds a glossy, satisfying finish that makes the whole sheet look like you spent hours on it, even when it’s a straightforward assembly.

What I love most is how simple ingredients — a boxed mix, instant pudding, milk, cream, and chocolate — transform into something decadent and comforting. The textures play beautifully together: tender crumb, cool custard-like filling, and a thin, almost sauce-like ganache that sets just enough to slice cleanly. I remember serving this at my niece’s birthday; the kids loved the creamy pockets, and the adults kept sneaking extra slices. It’s reliably a hit whether you’re feeding a crowd of 24 or saving slices for the week.

Ingredients

• Yellow cake mix (16.25 ounces): Use a trusted brand like Betty Crocker or Duncan Hines and follow the package directions for a 13x9-inch pan. The boxed mix provides a reliably tender, buttery crumb that contrasts well with the pudding filling.
• Ingredients called for on the cake box: Usually eggs, oil, and water. Use fresh eggs for best structure and a neutral vegetable oil to keep the crumb soft. If the box calls for melted butter, it will intensify flavor.
• Vanilla instant pudding (5.9 ounces): I recommend Jell-O vanilla instant pudding for consistent thickness; the instant variety sets quickly when mixed with cold milk and pours smoothly into the poked holes.
• Milk (4 cups): Use whole milk for the creamiest pudding texture. Reduced-fat milks will work but yield a thinner set.
• Semi-sweet chocolate chips (1 cup): Choose a quality brand like Ghirardelli or Guittard for the ganache. The chocolate determines the ganache’s flavor depth.
• Heavy whipping cream (1 cup): Full-fat cream is essential for a silky ganache and glossy finish; lighter creams won’t set as nicely.
• Butter (1 tablespoon): A little butter added to the warm cream and chocolate gives sheen and smoothness to the ganache. Unsalted Land O Lakes works well.

Instructions

Prepare the cake:Preheat oven according to the yellow cake mix package (usually 350°F). Prepare a 13x9-inch baking pan by lightly greasing or lining with parchment. Mix the boxed cake batter following the package directions — typically eggs, oil, and water. Pour batter evenly into the pan and bake until a toothpick inserted near the center comes out clean, about 20–28 minutes depending on your oven. Let the cake cool completely in the pan on a wire rack before poking.Poke the cake:Using the rounded handle of a large wooden spoon or a similarly sized utensil, press holes through the cake all the way to the bottom. Space the holes about 1 inch apart — the goal is an even distribution so the pudding spreads and settles into the entire surface.Make the pudding:In a medium bowl, whisk together the instant vanilla pudding mix and 4 cups of cold milk until smooth. The mixture will thicken within a minute; work quickly and pour the pudding while still pourable so it seeps into the holes. Pour evenly over the entire cake, then use a spatula to coax pudding toward edges if needed. Refrigerate the cake uncovered for 1 hour to allow the pudding to set deeply into the cake.Make the ganache:Place 1 cup heavy whipping cream in a microwave-safe bowl and heat until steaming but not boiling (about 30–60 seconds). Add 1 cup semi-sweet chocolate chips and 1 tablespoon butter. Let sit for 2 minutes to soften, then whisk until smooth and glossy. Allow the ganache to cool for about 10 minutes so it is warm but not too fluid; this prevents it from running off the pudding layer.Frost and chill:Pour the slightly cooled ganache over the chilled cake and use an offset spatula to smooth into an even layer. Return the pan to the refrigerator and chill for at least 4 hours or overnight for the best texture. Slice into squares and serve cold or at lightly chilled temperature.

Storage Tips

Store leftovers in an airtight container in the refrigerator; individual slices can be arranged in single layers with parchment between them to avoid sticking. For longer storage, wrap each square in plastic wrap then place in a freezer-safe bag; frozen portions last up to 3 months. When ready to enjoy, thaw in the refrigerator for several hours or overnight to maintain the pudding's texture. Avoid room-temperature storage for more than two hours due to the dairy custard filling.

Ingredient Substitutions

To make a dairy-free version, choose a dairy-free boxed cake mix, use a plant-based pudding alternative, swap heavy cream for full-fat coconut milk for the ganache, and use dairy-free chocolate. For gluten-free, pick a certified gluten-free yellow cake mix and ensure the pudding and chocolate chips are also labeled gluten-free. If you prefer a richer custard, swap the instant pudding for homemade pastry cream — use 2 cups milk and cook with egg yolks for a thicker, silkier filling; note this requires cooling time.

Serving Suggestions

Serve slices chilled or slightly removed from the fridge for 10–15 minutes so the ganache softens. Garnish with a dusting of powdered sugar, a few fresh berries, or a dollop of whipped cream for extra flair. It pairs beautifully with coffee, black tea, or a light dessert wine. For celebrations, place the pan on a decorative board and sprinkle chocolate shavings across the ganache just before serving for a polished presentation.

Cultural Background

The flavors are inspired by classic Boston cream pie, which is actually a cake with pastry cream and chocolate glaze that dates back to the 19th century in New England. This poke-pan version simplifies the assembly and makes the iconic combination accessible for larger crowds. Over the decades, home cooks have adapted the original layered cake into sheet pans and simplified components while preserving the layered contrast of custard and chocolate that define the dessert.

Seasonal Adaptations

In warmer months, lighten the presentation with fresh summer berries and a small scoop of vanilla bean ice cream on the side. During the holidays, add a splash of bourbon to the ganache for depth or fold a tablespoon of instant espresso into the pudding for a subtle coffee note. In cooler months, serve with warm caramel drizzle and toasted pecans to add seasonal warmth and texture.

Meal Prep Tips

Make the cake and pudding layer a day ahead, cover tightly, and finish with ganache the next day for the best texture. If transporting, chill and keep the pan flat to prevent sliding. For portion control during the week, cut into individual squares and store them in single-serve containers. Label with the date so you can track freshness easily.

Sharing this at potlucks always brings smiles — it looks elegant, tastes familiar, and the minimal effort feels like a small magic trick. Try it once, and you’ll find yourself reaching for this method whenever you want a dependable, crowd-pleasing dessert.