Description
Boston Cream Poke Cake is a creamy, chocolatey dessert that turns a classic bakery favorite into an easy, crowd-pleasing treat.
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients required on the box, such as eggs, water, and oil)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat oven according to cake mix package directions and grease a 9×13-inch baking dish.
- Prepare and bake yellow cake according to package instructions.
- Allow cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, whisk pudding mix with cold milk until smooth and slightly thickened.
- Pour pudding evenly over the cake, spreading gently to fill the holes.
- Refrigerate for 1 hour to set.
- Heat heavy cream until hot but not boiling, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth to create ganache.
- Spread ganache evenly over chilled cake.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Keep the cake refrigerated until serving to ensure the pudding stays set.
- For a lighter version, use light cream or half-and-half in place of heavy cream.
- Top with whipped cream or chocolate shavings for extra flair if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake; Poke; Chill
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: Approx. 520 per serving
- Sugar: Approx. 40 g
- Sodium: Approx. 210 mg
- Fat: Approx. 29 g
- Saturated Fat: Approx. 18 g
- Unsaturated Fat: Approx. 11 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 46 g
- Fiber: 0 g
- Protein: Approx. 6 g
- Cholesterol: Approx. 70 mg
Keywords: Boston Cream Poke Cake, poke cake, Boston cream dessert, vanilla pudding cake, chocolate ganache