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Boston Cream Poke Cake
Emily

Boston Cream Poke Cake

This Boston Cream Poke Cake is a delicious twist on the classic dessert — fluffy yellow cake soaked with creamy vanilla pudding and topped with rich chocolate ganache. Easy, indulgent, and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 3 large eggs
  • 1 cup whole milk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • powdered sugar (for topping, optional)

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk
  • Saucepan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Prepare the yellow cake mix according to package directions using eggs and milk. Bake for about 30 minutes or until golden brown.
  3. Allow the cake to cool slightly, then poke holes all over the surface using a fork or skewer.
  4. In a bowl, whisk instant vanilla pudding mix with cold milk until thickened (about 2 minutes). Spread evenly over the cooled cake, letting pudding seep into the holes.
  5. In a small saucepan, heat heavy cream and chocolate chips over low heat until melted and smooth. Pour over pudding layer, spreading evenly.
  6. Refrigerate cake for at least 2 hours before serving. Dust with powdered sugar if desired.

Notes

For a lighter version, use low-fat milk and whipped topping instead of heavy cream. Be sure to chill the cake for at least 2 hours before slicing for the best texture. Store covered in the refrigerator for up to 3 days.