Description
Boston Cream Poke Cake is an easy, indulgent dessert made with yellow cake, creamy vanilla pudding, and a silky chocolate ganache topping. It offers all the classic flavors of Boston cream pie with a simplified, crowd-pleasing twist.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box—typically eggs, oil, and water)
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat oven and prepare the yellow cake mix according to package instructions. Bake in a 9×13-inch pan.
- Let cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart.
- In a bowl, whisk together vanilla pudding mix and cold milk until slightly thickened, about 1–2 minutes.
- Pour the pudding over the warm cake, spreading it evenly and into the holes. Refrigerate for at least 1 hour to set.
- For the ganache, heat heavy cream until steaming (not boiling) and pour over chocolate chips in a heatproof bowl.
- Let sit for 2–3 minutes, then stir until smooth. Add butter and vanilla extract (if using), and mix until glossy.
- Let ganache cool slightly, then pour over the chilled cake and spread evenly.
- Refrigerate for another 1–2 hours or until fully set. Slice and serve chilled.
Notes
Use instant pudding for best results; cook-and-serve won’t set as easily.For richer flavor, use French vanilla pudding or homemade ganache.Make it a day ahead—the flavor and texture improve overnight.Use a hot knife to cut clean slices.Do not freeze; the pudding texture may change.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg