Easy Boston Cream Poke Cake recipe

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Ingredients

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
¼ cup vegetable oil
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup heavy whipping cream

Nutrition Info

386 calories
carbohydrate: 49.1 g
cholesterol: 56.5 mg
fat: 20.4 g
fiber: 1.5 g
protein: 5.4 g
saturatedFat: 9.2 g
servingSize: -
sodium: 398.9 mg
sugar: 35.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

  2. Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.

  4. Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.

  5. Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips, whisk until smooth. Spread chocolate ganache over cake with a spatula.

Recipe Yield

1 9x13-inch cake pan

Recipe Note

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

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