Boston Cream Pie Poke Cake
A delightful twist on the classic Boston Cream Pie, this poke cake is filled with creamy vanilla pudding and topped with luscious chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 170 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 cup vanilla pudding mix
- 2 cups milk
- 1 cup heavy cream
- 8 oz chocolate ganache (store-bought or homemade)
- Whipped cream (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Prepare the yellow cake mix according to package instructions, incorporating the eggs and water. Pour the batter into the greased pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes. Use a fork to poke holes all over the cake.
- Whisk together the vanilla pudding mix and milk until smooth.
- Pour the pudding over the cooled cake, ensuring it seeps into the holes.
- Refrigerate the cake for at least 2 hours.
- Top the cake with chocolate ganache, spreading it evenly.
- Optionally, serve with whipped cream on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can make this cake a day in advance for easier entertaining.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 100mg