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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!
- 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
- 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
- 1 cup heavy cream
- 8 oz chocolate chips
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.
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