Boston Cream Poke Cake
Creamy, indulgent, and ridiculously easy — this Boston Cream Poke Cake delivers all the classic flavors of a Boston cream pie without the fuss.
Servings: 12 servings
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Whisk
- Spatula
- Plastic Wrap
- Microwave-safe Bowl
Ingredients
Cake Ingredients
- 1 box Yellow Cake Mix Plus ingredients listed on the box
Pudding Ingredients
- 2 boxes Instant Vanilla Pudding Mix 3.4 oz each
- 4 cups Cold Milk Divided or as directed on pudding packets
Ganache Ingredients
- 1 cup Semi-sweet Chocolate Chips For ganache
- 1/2 cup Heavy Cream Room temperature or slightly chilled for ganache
Instructions
- Preheat the oven according to the cake mix directions on the box. Grease a 9x13-inch baking pan or line it with parchment for easy removal.
- Prepare the yellow cake batter exactly as the box instructs. Pour the batter into the prepared pan and smooth the top.
- Bake the cake according to package time for a 9x13 pan. Check doneness with a toothpick; it should come out clean or with a few moist crumbs. Allow to cool in the pan for 15 minutes.
- Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1–2 inches apart.
- In a medium bowl, whisk both boxes of instant vanilla pudding with 4 cups of cold milk until completely smooth and slightly thickened, about 2 minutes.
- Pour the prepared pudding evenly over the cake, ensuring it fills the holes and spreads across the surface.
- Cover the cake with plastic wrap and chill in the refrigerator for at least 1 hour.
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until smooth and glossy.
- Once the cake has chilled, pour the warm ganache over the pudding layer and spread it evenly.
- Return the cake to the refrigerator and chill another 30 minutes. Slice into squares and serve chilled or at cool room temperature.
Notes
Store covered in the refrigerator for up to 4 days. Can freeze individual slices for up to 2 months.