Boston Cream Poke Cake

This Boston Cream Poke Cake has all the flavors of classic Boston cream pie with none of the fuss. Fluffy yellow cake is filled with creamy vanilla pudding, then topped with a rich chocolate ganache. Easy to make, ultra-moist, and perfect for potlucks, birthdays, or make-ahead desserts your whole family will love.

Course Dessert

Cuisine American

Keyword Boston Cream Pie Poke Cake

Prep Time 15

Cook Time 20

Chill Time 4

Total Time 4 35

Servings servings

Calories 367kcal

Author Michelle

Ingredients

1 box (15.25-ounce) yellow cake mix
Ingredients on the box to prepare cake (eggs, oil, water)
2 packages (3.4 ounces each) instant vanilla pudding
4 cups milk

Ganache Topping

8 ounces semi sweet chocolate chopped
1 cup heavy cream

Instructions

Prepare cake mix and preparation ingredients in a large mixing bowl according to package instructions.
Bake in a 9"x13" baking dish, according to package instructions.
While cake is still warm, poke holes in it with the back of a wooden spoon or with a fork.
In a medium mixing bowl, combine pudding and milk. Whisk to combine.
While still runny, pour pudding mixture over cake into holes.
Cover and refrigerate the cake for one hour.
To prepare ganache topping, place chocolate in a medium mixing bowl.
Heat cream in a small saucepan until the cream starts to steam (not boil), stirring often.
Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth. Allow to cool enough to handle but not hardened, at least 10-15 minutes.
Pour glaze over cake and smooth with a spatula.
Cover and chill cake for 4 hours or overnight before serving.

Video

Notes

Storage: Store Boston Cream Poke Cake covered in the refrigerator for up to 4 days. Serve chilled for best texture and flavor.

Nutrition