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Boston Cream Pie Poke Cake

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A delightful twist on the classic Boston Cream Pie, transformed into a moist poke cake filled with vanilla pudding and rich chocolate ganache.

Ingredients

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  • 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

  1. Preheat your oven according to the cake mix instructions.
  2. 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.
  3. Poke holes all over the top of the cake with a fork after it’s slightly cooled.
  4. Mix the vanilla pudding mix and milk until smooth. Pour over the cooled cake, filling the holes.
  5. 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.
  6. Spread the chocolate ganache evenly over the pudding layer on the cake.
  7. Chill in the refrigerator for at least 4 hours, or overnight.
  8. 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

Find it online: https://tashirecipez.com/boston-cream-pie-poke-cake-recipe-3/

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