Description

Boston Cream Pie Poke Cake is a fun and easy twist on the classic Boston Cream Pie, made with a moist yellow cake, creamy vanilla custard filling, and rich chocolate ganache. This decadent dessert is perfect for parties, family gatherings, or whenever you’re craving something indulgent.

Ingredients

1 box yellow cake mix (plus ingredients called for on the box)

1 cup milk

1 teaspoon vanilla extract

1 package (3.4 oz) vanilla instant pudding mix

2 cups cold milk

1 cup heavy cream

1 cup semi-sweet chocolate chips

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Instructions

Prepare yellow cake mix according to package instructions and bake in a 9×13-inch baking dish. Let cool for 10-15 minutes.
Once the cake has cooled slightly, use the end of a wooden spoon to poke holes all over the cake, ensuring even spacing.
In a medium bowl, whisk together the vanilla pudding mix and cold milk. Let set for 5 minutes to thicken. Spread custard evenly over the cake, filling the holes.
In a small saucepan, heat the heavy cream over medium heat until simmering. Pour over chocolate chips in a bowl and stir until smooth and glossy.
Pour the chocolate ganache over the custard layer and spread evenly. Chill in the refrigerator for at least 2 hours (or overnight) to set.
Once chilled, slice and serve.

Notes

Try adding a layer of whipped cream on top of the chocolate ganache for extra richness.

For a twist, use chocolate cake mix or add fresh fruit like strawberries or raspberries between the custard and ganache layers.

Drizzle caramel sauce over the ganache for added sweetness.

Prep Time: 15 minutes
Cook Time: 30 minutes (for cake)
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg