Boston Cream Pie Poke Cake
A delightful twist on the classic Boston Cream Pie, this poke cake is filled with creamy vanilla pudding and topped with rich chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 170 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- Ingredients for cake mix (eggs, oil, water)
- 2 cups milk
- 1 box instant vanilla pudding mix
- 1 cup heavy cream
- 8 oz chocolate ganache
- Optional: Whipped cream for serving
Instructions
- Preheat your oven and prepare the yellow cake according to the package instructions in a 9×13 inch pan.
- Allow it to cool for about 15 minutes.
- Poke holes throughout the surface of the cake with a fork.
- Whisk together the milk and the instant vanilla pudding mix until thickened.
- Pour the pudding over the cake, filling the holes created.
- Let the cake chill in the refrigerator for at least 2 hours.
- Prepare the chocolate ganache by heating it until smooth.
- Pour the ganache over the top of the cake and let it set before slicing.
- Serve chilled, optionally topped with whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 13g
- Sodium: 245mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://doughgirlbylea.com/boston-cream-pie-poke-cake/