Boston Cream Poke Cake
Everyone will rave about your Boston Cream Poke Cake. Prepare a cake mix, a box of instant pudding, and a rich ganache frosting, and you’ve got a crowd-pleasing dessert that is perfect for any occasion.
Ingredients
Cake
- 1 box butter yellow cake mix plus ingredients called for on package (vegetable oil, eggs, water)
- 6.8 ounces 2 x 3.4-ounce boxes instant vanilla pudding (see directions for not using the entire second box of pudding)
- 4 cups whole milk
- 2 teaspoons vanilla extract
Ganache
- 2 tablespoons butter
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the yellow butter cake mix according to package directions. Pour into a lightly greased 9×13 baking dish. Place in the oven and bake at the recommended temperature and time from the cake box directions.
- Remove the cake from the oven and let cool. Once cooled, use the back of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside.
- In a medium mixing bowl, combine instant vanilla pudding, whole milk, and vanilla extract. Use a whisk to combine.
- Before pouring, take out ½ cup of the mixture and set aside then immediately pour the pudding mixture over the top of the cake before it has a chance to set up.
- Place the cake in the refrigerator for 1 hour.
- In a medium mixing bowl, combine butter, semi-sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat heating in 30-second increments until the chocolate is melted and the mixture is combined.
- Pour the chocolate over the top of the cake and place it in the refrigerator for at least 4 hours or overnight if you have the time.
Notes
It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
Make sure to pour pudding onto the cake quickly, before it has a chance to set.
When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely. Don’t forget to take out ½ cup of the pudding mixture. Trust us, we’ve tried this recipe out lots and the texture is best when you take the ½ cup out. Set it aside to set and you’ll have a snack for later. RECIPE ADAPTED FROM https://12tomatoes.com/boston-cream-pie-cake/
When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely. Don’t forget to take out ½ cup of the pudding mixture. Trust us, we’ve tried this recipe out lots and the texture is best when you take the ½ cup out. Set it aside to set and you’ll have a snack for later. RECIPE ADAPTED FROM https://12tomatoes.com/boston-cream-pie-cake/