Description
This Boston Cream Poke Cake is a simplified take on the classic Boston cream pie, featuring moist yellow cake, creamy vanilla pudding filling, and a rich chocolate ganache topping.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 (5.1 oz) box instant vanilla pudding mix
- 3 cups cold milk
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
- Preheat oven and prepare yellow cake according to box instructions in a 9x13-inch baking dish. Bake and let cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the warm cake, spaced about 1 inch apart.
- Whisk instant vanilla pudding mix with cold milk until it thickens slightly. Immediately pour over the cake, making sure it fills the holes.
- Gently smooth the pudding across the top and refrigerate for at least 1 hour to set.
- To make ganache, heat heavy cream in a saucepan until just about to boil. Pour over chocolate chips and butter in a bowl. Let sit 1 minute, then stir until smooth and glossy.
- Pour ganache over chilled cake and spread evenly. Refrigerate for another hour or until ganache is set.
Notes
- Use French vanilla or cheesecake pudding for a flavor variation.
- Butter golden cake mix can replace yellow cake mix for a richer flavor.
- Sliced bananas can be added under the pudding for a banana cream version.
- Store leftovers covered in the fridge for up to 4 days.
- Do not freeze; pudding and ganache texture may change.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
