Boston Cream Pie Poke Cake
Make Boston Cream Pie Poke Cake for a fun twist on the classic dessert. Quick, creative, and bursting with flavor!
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the package, such as eggs, oil, and water)
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter (optional, for added shine)
Instructions
- Prepare the CakeSet your oven to preheat at 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it thoroughly.Mix the yellow cake batter following the instructions provided on the package. Pour the batter into the prepared baking dish and bake for the time specified on the box.After baking, allow the cake to cool in the pan for about 10 minutes. Then, using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake, about 1 inch apart.
- Add the Pudding FillingIn a mixing bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened.Pour the pudding evenly over the cake, ensuring it fills the holes. Spread any remaining pudding over the top with a spatula.Cover the cake and refrigerate for at least 2 hours, allowing the pudding to soak into the cake.
- Make the Chocolate ToppingIn a small saucepan, warm the heavy cream over medium heat until it reaches a gentle simmer, being careful not to let it boil.Take the cream off the heat and carefully pour it over the chocolate chips in a heatproof bowl. Allow it to sit undisturbed for 2 minutes, then stir gently until the mixture is smooth and glossy. Stir in the butter for added shine, if desired.
- Assemble the CakeSpread the chocolate topping evenly over the chilled cake, using a spatula to ensure a smooth and uniform layer.Refrigerate the cake for another 30 minutes to set the topping.