Boston Cream Pie Poke Cake

Here’s a Boston Cream Pie Poke Cake recipe that transforms the classic dessert into an easy, crowd-pleasing treat. It combines moist yellow cake, rich vanilla pudding, and a silky chocolate ganache—just like the traditional Boston Cream Pie, but in poke cake form!

Boston Cream Pie Poke Cake

Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: ~3 hours
Servings: 12

Ingredients:

For the Cake:

  • 1 box yellow cake mix (plus ingredients listed on the box — usually eggs, oil, and water)

 the Filling:

  • 2 (3.4 oz) boxes instant vanilla pudding mix

  • 4 cups cold milk

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips

  • 1 cup heavy cream

‍ Instructions:

1. Bake the Cake:

  • Preheat oven to 350°F (175°C).

  • Prepare and bake the yellow cake in a 9×13-inch pan according to package directions.

  • Let it cool for about 10 minutes.

2. Poke the Cake:

  • Using the handle of a wooden spoon, poke holes all over the warm cake (about 1 inch apart).

  • Make sure the holes go nearly to the bottom of the cake.

3. Add the Pudding:

  • In a medium bowl, whisk together the pudding mixes and cold milk until smooth and slightly thickened.

  • Immediately pour the pudding evenly over the cake, pressing gently into the holes with a spatula to help it soak in.

  • Chill in the refrigerator for at least 1 hour, or until the pudding sets.

4. Make the Ganache:

  • Heat the heavy cream in a saucepan or microwave until just before boiling.

  • Pour over the chocolate chips in a bowl and let sit for 2-3 minutes.

  • Stir until smooth and glossy.

5. Top the Cake:

  • Pour the chocolate ganache over the chilled cake and spread it evenly.

  • Refrigerate again for at least 1 hour, until the ganache is set.

️ Serving Tips:

  • Serve chilled or at room temperature.

  • Top with whipped cream or chocolate shavings if desired.

Storage:

  • Store covered in the refrigerator for up to 4-5 days.

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