Description
Boston Cream Pie Poke Cake transforms a classic dessert into an easy, indulgent sheet cake with soft vanilla cake, creamy vanilla pudding, and a silky chocolate ganache topping.
Ingredients
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) and grease a 9×13 inch baking dish.
- Prepare cake mix according to package directions and bake for 25–30 minutes. Let cool slightly.
- Poke holes all over the cake using the handle of a wooden spoon or chopstick.
- Whisk together milk and pudding mix until thickened, then pour evenly over the cake to fill the holes.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- For ganache, heat heavy cream until warm, then stir in chocolate chips until smooth.
- Cool ganache slightly and pour over the chilled cake, spreading evenly.
- Refrigerate if needed, then slice and serve.
Notes
- Swap vanilla pudding with chocolate or butterscotch for variation.
- Top with chopped nuts, sprinkles, or crushed cookies for texture and flair.
- Use dark chocolate chips for a richer ganache.
- Let slices sit at room temperature briefly before serving for a softer ganache texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
