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:
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1 box yellow cake mix (plus ingredients listed on the box — usually eggs, oil, and water)
the Filling:
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2 (3.4 oz) boxes instant vanilla pudding mix
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4 cups cold milk
For the Chocolate Ganache:
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1 cup semi-sweet chocolate chips
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1 cup heavy cream
Instructions:
1. Bake the Cake:
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Preheat oven to 350°F (175°C).
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Prepare and bake the yellow cake in a 9×13-inch pan according to package directions.
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Let it cool for about 10 minutes.
2. Poke the Cake:
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Using the handle of a wooden spoon, poke holes all over the warm cake (about 1 inch apart).
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Make sure the holes go nearly to the bottom of the cake.
3. Add the Pudding:
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In a medium bowl, whisk together the pudding mixes and cold milk until smooth and slightly thickened.
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Immediately pour the pudding evenly over the cake, pressing gently into the holes with a spatula to help it soak in.
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Chill in the refrigerator for at least 1 hour, or until the pudding sets.
4. Make the Ganache:
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Heat the heavy cream in a saucepan or microwave until just before boiling.
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Pour over the chocolate chips in a bowl and let sit for 2-3 minutes.
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Stir until smooth and glossy.
5. Top the Cake:
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Pour the chocolate ganache over the chilled cake and spread it evenly.
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Refrigerate again for at least 1 hour, until the ganache is set.
️ Serving Tips:
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Serve chilled or at room temperature.
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Top with whipped cream or chocolate shavings if desired.
Storage:
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Store covered in the refrigerator for up to 4-5 days.
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