Boston Cream Pie Poke Cake
A delightful dessert combining the flavors of classic Boston Cream Pie with the simplicity of a poke cake. Featuring a moist yellow cake base, creamy vanilla pudding, and rich chocolate ganache, this treat is perfect for any occasion.
Ingredients
For the Cake Base:
- 16.25 ounce yellow cake mix
- 3 eggs
- ½ cup cooking oil
- 1 cup water
For the Pudding Filling:
- 3.4 ounce instant vanilla pudding mix
- 4 cups cold milk
For the Chocolate Ganache:
- 2 cups semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon corn syrup or butter (optional for shine)
Instructions
- Preheat oven to 325ºF and grease a 9×13-inch baking pan.
- Prepare the cake mix as per package instructions by combining yellow cake mix, eggs, oil, and water. Mix until smooth.
- Pour the batter into the prepared pan and bake for 18–25 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool slightly and poke holes about 1–2 inches apart using the handle of a wooden spoon.
- In a bowl, whisk together instant pudding mix and cold milk until thickened. Pour the pudding over the cake, ensuring it fills the holes.
- Chill the cake in the refrigerator for at least 2 hours to set.
- To make the ganache, heat heavy cream in a saucepan until it simmers. Remove from heat and stir in chocolate chips and corn syrup or butter until smooth.
- Pour the ganache over the chilled cake and spread evenly.
- Chill the cake for another 2 hours or overnight for best results.
- Serve with optional toppings like whipped cream or chocolate shavings.
Notes
- Use a wooden spoon handle to make evenly sized holes for the pudding to seep into.
- Chill the cake overnight for enhanced flavors.
- Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 3 months.
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