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Boston Cream Poke Cake

This Boston cream poke cake has layers of rich cake, creamy pudding and is topped off with a delicious, yet easy, chocolate ganache. So easy to make and it’s a perfect dessert!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: cakes, desserts
Cuisine: American
Keyword: Boston Cream, chocolate ganache, poke cake, vanilla pudding
Servings: 12
Calories: 489kcal

Ingredients

CAKE

  • 1 box 15.25 oz yellow cake mix (I used Duncan Hines)
  • 1 box 4-serving size vanilla or French vanilla instant pudding mix
  • 4 eggs
  • 1/3 cup oil
  • 1 cup water

FILLING

  • 2 boxes 4-serving size -OR- 1 box (5.1 oz "Family Size") instant vanilla pudding mix
  • Amount of milk called for on the box es for PIE

FROSTING

  • 1 cup heavy cream
  • 8 oz chocolate chips

Instructions

  • Preheat oven to 350 degrees F. Grease or spray a 13 x 9 -inch baking pan.
  • Place all cake ingredients in a large bowl and beat at medium speed with an electric mixer for 2 minutes.
  • Pour into prepared pan and bake 35-40 minutes or until toothpick inserted in the center comes out clean.
  • Remove from oven and cool for 5 minutes.
  • Using the handle of a wooden spoon, poke holes ever 2-inches on top of the cake, then cool cake completely.
  • When cake is cool, prepare pudding by placing the milk and pudding mix in a large bowl and beating at low speed for 1 minute; pour over top of cake, spreading across entire surface.
  • Chill for at least 3 hours.
  • To make ganache, heat the cream almost to the boiling point. Remove from heat and add the chocolate chips; let stand for 5 minutes.
  • Whisk until smooth. Pour over top of cake and chill for about 1 hour.

Nutrition

Serving: 1serving | Calories: 489kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 508mg | Potassium: 59mg | Fiber: 1g | Sugar: 50g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg