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Easy Boston Cream Poke Cake

Using instant pudding and vanilla cake mix, this Boston cream poke cake couldn't be easier.

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Easy Boston Cream Poke Cake

Easy is an understatement. This Boston Cream Poke Cake could not be simpler to make! If you have a box of cake mix and an oven, you're half way there. All you need to do is bake your boxed cake per the instructions on the back of the box, poke holes in it, and let it cool while you prepare the other two ingredients - vanilla pudding and chocolate ganache. Once those are done, you pour them one at a time over the cake.

For a gooey cake, you can serve immediately, and for a cake with toppings that are a little more set, we recommend refrigerating your cake for a few hours. If you do the latter, it will be much easier to serve, but hey, some of us just can't wait for that first bite! The choice is yours.

Preparation Time10 min

Chilling Time2 hr

Cooking Time1 hr

Ingredients

  • For the Cake
  • 1 box white cake mix (plus, box ingredients)
  • Pudding
  • 2 (3.4-ounce) boxes instant vanilla pudding
  • 4 cup milk
  • Chocolate Ganache
  • 1/4 cup heavy cream plus 2 tablespoons
  • 3 tablespoon butter
  • 4 ounce semi-sweet chocolate
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Boston Cream Poke Cake Recipe

If you're a fan of Boston cream pie, then you've got to give this recipe a try. It's everything that you love about that classic dessert--fluffy cake, rich custard, and dense chocolate ganache--but it comes together in no time at all. It's the perfect dessert for weeknights or weekends. Enjoy!

Instructions

  1. Mix the cake mix according to the directions on the package. Bake according to the package in a 9x13-inch baking pan.

  2. When cake is done after testing it with a toothpick that comes out clean, remove it from the oven.

  3. Poke holes in it about an inch apart using the back of a wooden spoon.

  4. Mix two boxes vanilla instant pudding with 4 cups milk until smooth. Pour over the cake.

  5. Refrigerate for 2 to 3 hours until pudding is set.

Prepare the Ganache

  1. Heat the butter and heavy cream in the microwave for 1 to 2 minutes. Do not let it boil. Remove from the microwave and add the chocolate. Allow the chocolate to stand for a couple of minutes then whisk it until smooth.

  2. Whisk in the powdered sugar and vanilla until smooth. Pour over the cake and pudding that has been refrigerated.

  3. Refrigerate until chocolate ganache is set a couple of hours.

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