Description
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
- 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.
- Using the bottom of a wooden spoon, gently poke holes across the cooled cake, reaching all the way to the bottom.
- In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla until smooth and creamy, ensuring no lumps remain.
- Carefully pour the prepared pudding over the poked cake, ensuring to fill each hole.
- Place the cake in the refrigerator for 1 hour.
- In a small saucepan, melt the chocolate chips and corn syrup over low heat, stirring until smooth.
- In a separate saucepan, warm the heavy whipping cream over low heat until it simmers gently.
- Pour the hot cream over the melted chocolate chips and let it sit for 2 minutes.
- Gently stir the mixture until smooth and let it cool for about 10 minutes.
- Pour the cooled chocolate glaze over the cake, using a spatula to smooth it out evenly.
- 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg