Boston Cream Poke Cake with Strawberries on a blue plate

Boston Cream Poke Cake

Course: Dessert
Cuisine: American
Keyword: Boston Cream Pie, Boston Cream Poke Cake, Pudding Poke Cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Chilling Time: 1 hour
Total Time: 50 minutes
Servings: 16
Calories: 248 kcal
Boston Cream Poke Cake takes the same delicious flavors of a Boston Cream Pie and puts them in an easy pudding poke cake.
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Ingredients

Poke Cake:

  • 15.25 ounce box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs

Pudding Layer:

  • 5.4 ounce box Instant French Vanilla Pudding
  • 2 cups cold milk

Chocolate Ganache:

  • 1/2 cup heavy cream
  • 1 heaping cup mini semi-sweet chocolate chips
  • 2 tablespoons light corn syrup

Garnish:

  • strawberries , for serving

Instructions

  1. Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
  2. In a large mixing bowl, combine yellow cake mix, water, vegetable oil and eggs. Mix until just combined.Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.
  3. Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.
  4. Allow the cake to cool slightly.
  5. Meanwhile whisk together French Vanilla pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 2 minutes.
  6. Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.
  7. Chill for a minimum of 30 minutes.
  8. When ready to frost, prepare chocolate ganache by heating heavy cream in a double boiler over high heat.
  9. When hot and about to boil, remove from heat and whisk in semi-sweet chocolate chips and light corn syrup. Whisk until smooth.
  10. Allow to cool for 5 minutes. While still warm, pour over cake.
  11. Cover and chill fro 30 minutes before serving.
  12. If you've tried this recipe, come back and let us know how it was!
Nutrition Facts
Boston Cream Poke Cake
Amount Per Serving
Calories 248 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 7g 35%
Cholesterol 44mg 15%
Sodium 287mg 12%
Potassium 79mg 2%
Total Carbohydrates 35g 12%
Sugars 23g
Protein 3g 6%
Vitamin A 4.1%
Calcium 10.2%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.