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Easy Boston Cream Poke Cake

  • Author: Shirley
  • Total Time: 3 hours
  • Yield: 12-15 servings 1x

Description

Easy Boston Cream Poke Cake combines the delicious flavors of a classic Boston cream pie with the simplicity of a poke cake. This dessert is a great way to enjoy the creamy, custardy filling and rich chocolate topping of Boston cream pie, but with less effort. The cake is moist and spongy, with a layer of vanilla pudding and a glossy chocolate ganache on top. It’s perfect for family gatherings, potlucks, or when you want a show-stopping dessert with minimal prep time. Whether you’re a fan of the classic pie or just love simple, delicious cakes, this Easy Boston Cream Poke Cake is sure to be a crowd-pleaser!

Ingredients

Scale

Here’s what you’ll need to make Easy Boston Cream Poke Cake:

  • 1 box yellow cake mix (and ingredients required on the box)
  • 1 package (3.4 oz) vanilla instant pudding mix
  • 2 cups cold milk
  • 1 tub (8 oz) whipped topping (like Cool Whip)
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (optional, for dusting)

Instructions

Bake the Cake:

  1. Prepare the Cake: Preheat your oven according to the directions on the yellow cake mix box. Grease and flour a 9×13-inch baking dish.
  2. Mix the Batter: Follow the package instructions to prepare the cake batter. Pour the batter into the prepared dish and bake for the time specified on the box, or until a toothpick inserted into the center comes out clean.
  3. Cool the Cake: Let the cake cool in the baking dish for 10 minutes, then use a fork or the handle of a wooden spoon to poke holes all over the cake, about 1-inch apart.

Make the Vanilla Pudding Filling:

  1. Prepare the Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding thickens, about 2 minutes.
  2. Fill the Cake: Pour the prepared pudding over the cooled cake, filling the holes as much as possible. Spread the pudding into an even layer across the top of the cake. Refrigerate the cake for 2 hours to set the pudding.

Make the Chocolate Ganache:

  1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
  2. Melt the Chocolate: Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate is completely melted and the ganache is smooth.
  3. Add Vanilla: Stir in the vanilla extract to enhance the flavor of the ganache.

Assemble the Cake:

  1. Top the Cake: After the cake has chilled and the pudding has set, pour the chocolate ganache over the top of the cake, spreading it evenly with a spatula. Allow the ganache to set for about 15 minutes before serving.

Serve:

  1. Serve and Enjoy: Once the ganache has set, slice the cake into squares and serve. Optionally, dust with powdered sugar before serving for a decorative touch.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: dinner

Nutrition

  • Calories: 320-350 kcal
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 4g

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Find it online: https://hercooks.com/easy-boston-cream-poke-cake/