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Classic Boston Cream Poke Cake - featured image

Classic Boston Cream Poke Cake

  • Author: Maya
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

A foolproof, moist dessert that combines the nostalgic flavors of Boston Cream Pie with the ease of a poke cake. This recipe features a yellow cake base soaked in vanilla pudding and topped with a rich chocolate ganache.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) vanilla instant pudding mix
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 boxes (6.8 oz total) vanilla instant pudding mix
  • 4 cups whole milk
  • 1 container (8 oz) whipped topping (thawed)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • Shaved chocolate for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, combine cake mix, instant pudding mix, eggs, oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  3. Pour batter into the prepared pan and spread evenly.
  4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. While the cake is still hot, poke holes all over the surface about 1 inch apart using the handle of a wooden spoon.
  6. In a separate large bowl, whisk together 2 boxes of instant pudding and 4 cups of milk until thickened. Fold in the thawed whipped topping.
  7. Pour the pudding mixture over the hot cake and spread evenly, pushing some into the holes.
  8. Refrigerate for at least 1 hour until the pudding is set.
  9. In a small saucepan, heat chocolate chips and heavy cream over low heat, stirring constantly until melted and smooth. Remove from heat and stir in butter.
  10. Pour the warm chocolate glaze over the chilled cake.
  11. Refrigerate for another 30 minutes to allow the glaze to set completely.
  12. Slice into squares and serve chilled.

Notes

Poke the holes while the cake is still hot to ensure the pudding soaks in properly. Do not rush the chilling steps; the pudding and glaze need time to set for clean slicing. This cake is best served cold and keeps in the refrigerator for up to 4 days. It does not freeze well due to the pudding filling.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 38
  • Sodium: 280
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 5

Keywords: Boston Cream Poke Cake, poke cake recipe, easy dessert, vanilla pudding cake, chocolate ganache, bake sale recipe, family friendly dessert

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Find it online: https://globaltablerecipes.com/classic-boston-cream-poke-cake-5-step-easy-recipe/