Description
A moist yellow cake infused with creamy vanilla pudding and topped with glossy chocolate ganache. This easy Boston Cream Poke Cake is perfect for gatherings or a sweet weekday treat.
Ingredients
Scale
- 1 box yellow cake mix (plus eggs, oil, water as per box)
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven and bake yellow cake in a 9×13 pan as per box instructions. Cool completely.
- Whisk pudding mix with cold milk until thickened, about 2 minutes.
- Poke holes in cooled cake using the handle of a wooden spoon.
- Pour pudding over the cake, spreading it evenly so it fills holes. Chill for 2 hours.
- Heat cream until simmering and pour over chocolate chips. Let sit 2 minutes, then stir until smooth ganache forms.
- Spread ganache over chilled cake. Refrigerate 30 minutes before serving.
Notes
- Chill the cake thoroughly for clean slices.
- Substitute with homemade pudding for richer flavor.
- Store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Boston Cream Poke Cake, easy poke cake recipe, Boston Cream Pie dessert, chocolate ganache cake, pudding poke cake