Description
Delight in this Boston Cream Pie Poke Cake—a moist vanilla cake soaked in creamy custard, drizzled with luscious chocolate ganache. Perfect for any celebration!
Ingredients
Scale
- 1 box (15.25 oz) vanilla cake mix
- 1 cup whole milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. Prepare the vanilla cake mix according to package instructions and pour it into the prepared dish.
- Bake for 25-30 minutes until a toothpick inserted comes out clean. Allow to cool slightly.
- Poke holes all over the cooled cake using a wooden spoon handle or chopstick.
- In a medium bowl, whisk together the milk and instant pudding mix until thickened. Pour over the poked cake, allowing it to seep into the holes.
- Cover with plastic wrap and chill in the refrigerator for at least two hours.
- For the ganache, heat heavy whipping cream in a small saucepan until warm; add chocolate chips and stir until melted and smooth. Let cool slightly before pouring over the chilled cake.
Notes
- For added flavor variations, try using chocolate or butterscotch pudding instead of vanilla.
- Top with crushed nuts or sprinkles for extra texture and color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg