why make this recipe
Boston Cream Pie Poke Cake is a delightful treat that combines the flavors of a classic Boston cream pie into an easy-to-make cake. This dessert is perfect for gatherings, parties, or just a sweet evening at home. With its layers of moist yellow cake, creamy vanilla pudding, and rich chocolate ganache, it brings joy to both young and old. The poke cake method allows the pudding to soak into the cake, creating a deliciously moist dessert that’s hard to resist!
how to make Boston Cream Pie Poke Cake
Ingredients:
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 cup vanilla pudding mix
- 2 cups milk
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the yellow cake mix according to the package instructions, adding eggs and water. Pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Once cooled, use a fork to poke holes all over the cake.
- In a separate bowl, whisk together the vanilla pudding mix and milk until thickened. Pour the pudding over the poke holes, ensuring it seeps in.
- Refrigerate the cake for at least 2 hours, allowing the pudding to set.
- In a saucepan over medium heat, combine the heavy cream and butter until simmering. Remove from heat and stir in the chocolate chips until melted and smooth.
- Add vanilla extract to the ganache and let it cool slightly before pouring over the chilled cake.
- Refrigerate the cake again to allow the ganache to set.
- Serve chilled, dusted with powdered sugar if desired.
how to serve Boston Cream Pie Poke Cake
Boston Cream Pie Poke Cake is best served chilled. You can slice it into squares and place them on dessert plates. If you like, you can add a dusting of powdered sugar on top for an elegant touch. It pairs wonderfully with coffee or tea, making it a perfect addition to any afternoon gathering.
how to store Boston Cream Pie Poke Cake
To store Boston Cream Pie Poke Cake, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3-4 days. The pudding will keep the cake moist, so it’s perfect for enjoying over a few days.
tips to make Boston Cream Pie Poke Cake
- Make sure the cake cools completely before poking holes, or the pudding may not set properly.
- Use a fork or a skewer to poke deeper holes for more pudding flavor.
- You can make the ganache a day ahead and store it in the fridge. Just slightly reheat it before pouring over the cake.
- If you prefer a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
variation
You can add a layer of whipped cream on top of the ganache for extra creaminess. For a twist, try using chocolate pudding instead of vanilla for a double chocolate version of this delightful cake!
FAQs
Can I use homemade cake instead of cake mix?
Yes, you can make a homemade yellow cake from scratch if you prefer. Just ensure it’s baked and cooled before proceeding with the pudding.
How long does the pudding need to set?
It’s best to refrigerate the cake for at least 2 hours to let the pudding set properly.
Can I use different flavors of pudding?
Absolutely! You can experiment with different pudding flavors like chocolate or banana for a new twist on this classic dessert.
Boston Cream Pie Poke Cake
A delightful dessert combining classic Boston cream pie flavors in an easy-to-make cake, perfect for gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 cup vanilla pudding mix
- 2 cups milk
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the yellow cake mix according to the package instructions, adding eggs and water. Pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Once cooled, use a fork to poke holes all over the cake.
- In a separate bowl, whisk together the vanilla pudding mix and milk until thickened. Pour the pudding over the poke holes, ensuring it seeps in.
- Refrigerate the cake for at least 2 hours, allowing the pudding to set.
- In a saucepan over medium heat, combine the heavy cream and butter until simmering. Remove from heat and stir in the chocolate chips until melted and smooth.
- Add vanilla extract to the ganache and let it cool slightly before pouring over the chilled cake.
- Refrigerate the cake again to allow the ganache to set.
- Serve chilled, dusted with powdered sugar if desired.
Notes
Ensure the cake cools completely before poking holes for best results. Use a fork or skewer for deeper holes to enhance pudding flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
