Description

This Boston Cream Pie Poke Cake combines the creamy decadence of Boston Cream Pie with the ease of a poke cake. Moist yellow cake soaked with vanilla pudding and topped with smooth chocolate ganache makes for a magical dessert.

Ingredients

Scale

1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 box (3.4 oz) instant vanilla pudding mix
2 cups whole milk
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish with cooking spray or butter.
In a large bowl, mix the yellow cake mix with eggs, oil, and water according to package instructions. Use a hand mixer for a smooth consistency.
Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
Use a wooden spoon handle or skewer to poke holes evenly across the cake, ensuring the holes go all the way to the bottom.
Whisk the vanilla pudding mix with milk until smooth and slightly thickened. Pour the pudding over the cake, filling the holes thoroughly. Chill in the refrigerator for 1 hour.
Heat the heavy cream in a microwave-safe bowl for 30 seconds. Add the chocolate chips and stir until melted and glossy.
Spread the ganache evenly over the chilled cake. Return the cake to the fridge to set the ganache for at least 30 minutes.
Slice and serve chilled. Enjoy your decadent dessert!

Notes

Let the cake cool completely before adding pudding to prevent it from becoming mushy. Be generous with poking holes to ensure the pudding seeps into the cake. Chill the cake before serving for the best flavor and texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30
Sodium: 300
Fat: 15
Saturated Fat: 8
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: Boston Cream Pie, Poke Cake, Easy Dessert, Chocolate Ganache, Vanilla Pudding