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Boston Cream Pie Poke Cake

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A delightful twist on the classic Boston cream pie with a moist yellow cake soaked in vanilla pudding and topped with rich chocolate ganache.

Ingredients

Scale
  • 1 box yellow cake mix
  • 4 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 (3.4 oz) box vanilla instant pudding mix
  • 2 cups milk
  • 1 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped
  • 1/2 cup sugar
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
  2. In a large bowl, prepare the yellow cake mix according to the package instructions using eggs, water, and vegetable oil. Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick comes out clean.
  3. Let the cake cool for about 10 minutes, then poke holes all over the top with a fork.
  4. In a separate bowl, whisk together the vanilla pudding mix and milk until smooth. Pour the pudding over the top of the poked cake, allowing it to sink into the holes.
  5. In a saucepan, combine the cream, sugar, butter, and chopped chocolate over medium heat. Stir until melted and smooth. Remove from heat and stir in the vanilla extract.
  6. Pour the chocolate ganache over the pudding layer, spreading it evenly.
  7. Chill the cake in the refrigerator for at least 4 hours or overnight before serving.
  8. Slice and enjoy the Boston cream pie flavors in every bite.

Notes

Ensure the cake is completely cool before poking holes to prevent the pudding from running off the sides. For extra flavor, consider adding almond extract to the pudding mix.

Nutrition

Find it online: https://tashirecipez.com/boston-cream-pie-poke-cake-recipe-2/

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