Boston Cream Pie Poke Cake
A delightful twist on the classic Boston Cream Pie, this poke cake is filled with rich vanilla pudding and topped with luscious chocolate ganache.
- Prep Time: 30
- Cook Time: 35
- Total Time: 155
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup milk
- 1 (3.4 oz) package vanilla pudding mix
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1/2 cup unsalted butter
- Powdered sugar for dusting (optional)
Instructions
- Prepare the yellow cake mix according to package instructions and bake in a 9×13 inch pan.
- Cool the cake for 10 minutes, then use a fork to poke holes evenly across the top of the cake.
- Whisk together the milk and vanilla pudding mix until thickened, then pour the pudding over the cake, filling the holes.
- Refrigerate the cake for at least 120 minutes to set the pudding.
- Heat the heavy cream in a saucepan over medium heat until it simmers, then pour it over the chopped chocolate and butter in a bowl. Let sit for a few minutes, then stir until smooth.
- Pour the ganache over the chilled cake, spreading it evenly.
- Chill the cake for another 30 minutes to set the ganache.
- Dust with powdered sugar before serving, if desired.
Notes
For a fruity twist, consider adding a layer of sliced strawberries or bananas in between the pudding and ganache layers.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
Find it online: https://tashirecipez.com/boston-cream-pie-poke-cake/