“All my family can say about this recipe is Oh my goodness it is amazing!
This Boston Cream Poke Cake is a delicious and easy-to-make dessert that captures the essence of the classic Boston cream pie. With a moist cake base, creamy pudding filling, and rich chocolate ganache topping, it’s a crowd-pleaser sure to satisfy any sweet tooth.
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Ingredients:
For the Cake:
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| Ingredient | Quantity |
|---|---|
| Yellow Cake Mix | 1 box |
| Other Ingredients | As specified on package |
For the Pudding Filling:
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| Ingredient | Quantity |
|---|---|
| Instant Vanilla Pudding Mix | 2 boxes (3.4 oz each) |
| Milk | 4 cups |
| Vanilla Extract | 1 teaspoon |
For the Chocolate Ganache:
| Ingredient | Quantity |
|---|---|
| Chocolate Chips | 12 ounces |
| Heavy Cream | 1 1/2 cups |
Instructions:
- Prepare the Cake: Bake yellow cake mix according to package directions in a 9×13 inch pan. Let cool completely.
- Make the Pudding Filling: Whisk pudding mix, milk, and vanilla extract until thickened. Poke holes in cooled cake and pour pudding mixture over top. Refrigerate for one hour.
- Make the Chocolate Ganache: Melt chocolate chips with heated heavy cream. Let cool slightly before pouring over chilled cake.
- Chill and Serve: Refrigerate cake for at least 4 hours before slicing and serving.
Enjoy your homemade Boston Cream Poke Cake!
