This Boston Cream Poke Cake is so easy and scrumptious! Everyone will be raving over the delicious combination of yellow cake, vanilla pudding custard and chocolate glaze. Plan to take this one-pan dessert to your next gathering!
Boston Cream Poke Cake
When I was a young child I was enamored with any and all desserts containing custard. I was particularly captivated by Boston Cream Pie because it wasn’t a pie at all, it was a custard filled cake. And that layer of glorious, shiny chocolate—yum!
I learned to bake at a young age, but mastering egg-based sweets like custard and flan de queso wouldn’t come until I was older.
If only I had known about this Boston Cream Poke Cake, I could have eaten it anytime the fancy struck! It’s seriously that simple to cook with boxed cake mix and instant pudding.
While I am now an avid baker, I’m not above using boxed mixes and hacks. If they make life easier and taste just as yummy, I’m all for it.
My cute Lemon Sandwich Cookies start with a cake mix and they fly off the plate every time. If you have one component that’s completely from scratch, it gives the whole thing a homemade flavor (the cookies have cream cheese frosting).
With that in mind, I decided to make the chocolate glaze from scratch since I’m a bit of a chocoholic. You could certainly use canned chocolate frosting if you want, but the chocolate ganache is simple enough that it doesn’t take much more than melting a few ingredients together.
The rest of the cake is equally quick and easy. Bake a cake according to the package instructions, then poke holes in it.
Mix up some pudding and pour it over the cake. Do this before the pudding has completely set so the custard can drip all the way down into the pockets. It all gets topped with that chocolate glaze and then sets up in fridge.
This Boston cream poke cake definitely tastes better if you let it sit overnight. I’m an impatient person, so I usually can’t wait to dig in before something is done, but trust me the flavors come together in an amazing way!!
pin this to your cake board!
- 1 box yellow cake mix (plus ingredients to prepare)
- 2 small boxes (3.4oz) vanilla pudding
- 4 cups milk
- 1/2 teaspoon vanilla
- 1 1/3 cups (8oz) chocolate chips
- 1 tablespoon corn syrup
- 1 cup heavy cream
- Prepare and bake the cake in a 13x9 pan according to the package instructions. Let cool for 15 minutes before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
- In a large bowl, whisk together pudding, milk and vanilla for 2 minutes. Pour over cake in an even layer, poking down into the holes if necessary. Refrigerate while preparing chocolate glaze.
- Place the chocolate chips and corn syrup in a heat-proof bowl. In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Pour over chocolate chips and let sit for 2 minutes to melt. Whisk until smooth. Let cool for 10 minutes, then pour over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.
This recipe first appeared on Amanda’s Cookin’ as a guest contribution by Kitchen Gidget.