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Indulgent Boston Cream Poke Cake That Will Wow Your Guests

Boston Cream Poke Cake
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There’s something undeniably nostalgic about the rich, creamy flavors of a classic Boston Cream Pie, and one rainy afternoon, I was inspired to recreate that joy in a new way. As I rummaged through my pantry, I stumbled upon a box of yellow cake mix and a can of instant vanilla pudding—two simple ingredients that sparked a delightful idea. Enter my Easy Boston Cream Poke Cake! This enchanting dessert combines the moistness of a yellow cake with the creamy, lusciousness of vanilla pudding, all topped off with a smooth chocolate ganache.

Ingredients

Scale
  • 1 box yellow cake mix
  • Ingredients to prepare cake mix (eggs, oil, or water as needed)
  • 6.8 ounces instant vanilla pudding mix
  • 4 cups milk
  • ½ teaspoon vanilla
  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon corn syrup
  • 1 cup heavy whipping cream

Instructions

  1. Preheat your oven and prepare the yellow cake in a 13x9 inch pan according to the package directions. Once baked, let it cool completely for easy handling.
  2. Using the bottom of a wooden spoon, gently poke holes across the cooled cake, reaching all the way to the bottom.
  3. In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla until smooth and creamy, ensuring no lumps remain.
  4. Carefully pour the prepared pudding over the poked cake, ensuring to fill each hole.
  5. Place the cake in the refrigerator for 1 hour.
  6. In a small saucepan, melt the chocolate chips and corn syrup over low heat, stirring until smooth.
  7. In a separate saucepan, warm the heavy whipping cream over low heat until it simmers gently.
  8. Pour the hot cream over the melted chocolate chips and let it sit for 2 minutes.
  9. Gently stir the mixture until smooth and let it cool for about 10 minutes.
  10. Pour the cooled chocolate glaze over the cake, using a spatula to smooth it out evenly.
  11. For the best flavor, let the cake chill in the refrigerator for at least 4 hours, or overnight if possible.

Notes

  • Use instant vanilla pudding mix to ensure a smooth, creamy filling.
  • Let the cake chill for at least 4 hours, or even overnight.
  • Allow the chocolate glaze to cool for about 10 minutes before pouring it over the cake.
  • Sift the pudding mix into the milk and vanilla while whisking to avoid lumps.
  • Explore a sugar-free version by using zero-sugar chocolate chips.

Nutrition

Find it online: https://recipecrown.com/boston-cream-poke-cake/