Here’s a delicious and easy Boston Cream Poke Cake recipe that turns a simple cake into a creamy, decadent dessert:
🍰 Boston Cream Poke Cake Recipe
Ingredients
For the cake:
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
For the filling:
- 1 package vanilla instant pudding mix (3.4 oz)
- 2 cups milk
For the frosting:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
1. Bake the Cake
- Preheat oven as directed on the cake mix box (usually 350°F / 175°C).
- Prepare the yellow cake mix according to package instructions.
- Pour batter into a greased 9×13-inch pan and bake until a toothpick comes out clean. Let cool slightly.
2. Poke the Cake
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake while it’s still slightly warm.
3. Add the Pudding Filling
- Prepare the vanilla pudding by whisking it with 2 cups of milk.
- Pour the pudding evenly over the poked cake, letting it seep into the holes. Refrigerate for at least 30 minutes so the pudding sets.
4. Make the Chocolate Ganache
- Heat ½ cup heavy cream until hot but not boiling.
- Pour over 1 cup chocolate chips, let sit 1–2 minutes, then stir until smooth.
- Allow ganache to cool slightly so it thickens a bit, then pour over the pudding-topped cake.
5. Chill and Serve
- Refrigerate for 1–2 hours before serving for best results.
- Slice into squares and enjoy your Boston Cream Poke Cake!
Tips & Variations
- Add whipped cream: Top each slice with whipped cream for an extra decadent touch.
- Mini cakes: Make in a cupcake pan for single-serving Boston Cream Poke Cupcakes.
- Use homemade pudding: Replace instant pudding with homemade custard for a richer taste.
If you want, I can also give a shortcut 5-step version that’s even faster but just as delicious — perfect if you want dessert ready in under 30 minutes.
Do you want me to do that?
