Boston Cream Pie Poke Cake
A delightful twist on the classic Boston Cream Pie, transformed into a moist poke cake filled with vanilla pudding and rich chocolate ganache.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 3 eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup vanilla pudding mix
- 2 cups milk
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven according to the cake mix instructions.
- Prepare the yellow cake mix according to package instructions using eggs, water, and oil. Pour the batter into a 9×13 inch pan and bake as instructed.
- Poke holes all over the top of the cake with a fork after it’s slightly cooled.
- Mix the vanilla pudding mix and milk until smooth. Pour over the cooled cake, filling the holes.
- Heat the heavy cream in a saucepan until boiling. Pour it over the chocolate chips and butter, let sit for a minute, then stir until smooth.
- Spread the chocolate ganache evenly over the pudding layer on the cake.
- Chill in the refrigerator for at least 4 hours, or overnight.
- Dust with powdered sugar before serving, if desired.
Notes
For an extra flavor boost, add a splash of almond extract to the pudding mix. This cake is best enjoyed within 3-5 days when stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg