Boston Cream Poke Cake
This Boston Cream Poke Cake combines moist yellow cake with creamy vanilla pudding and a smooth semi-sweet chocolate topping. After chilling, it becomes a rich, easy dessert inspired by classic Boston cream pie.
Equipment
- 9x13-inch baking dish
- mixing bowl
- fork or skewer
- small saucepan
- whisk
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup whole milk
- 2 packages instant vanilla pudding mix (3.4 oz each)
- 4 cups milk
- 1 cup heavy cream
- 1 1/4 cups semi-sweet chocolate chips
- 1 tbsp corn syrup
- 1/2 tsp vanilla extract
- powdered sugar, for topping, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the yellow cake mix according to package directions using eggs and milk. Bake for about 30 minutes or until golden brown.
- Allow the cake to cool slightly, then poke holes all over the surface using a fork or skewer.
- In a bowl, whisk instant vanilla pudding mix with cold milk until thickened (about 2 minutes). Spread evenly over the cooled cake, letting pudding seep into the holes.
- In a small saucepan, heat heavy cream and semi-sweet chocolate chips over low heat until melted and smooth. Pour over pudding layer, spreading evenly.
- Refrigerate cake for at least 2 hours before serving. Dust with powdered sugar if desired.
Notes
For a lighter version, use low-fat milk and whipped topping instead of heavy cream. Chill the cake for at least 2 hours before slicing for the best texture. Store covered in the refrigerator for up to 5 days.