This method usually makes cakes too moist. It may seem strange when someone calls a cake a pie. But Boston Cream Pound Cake is definitely worth the words. We made this easy poke cake version of the Bostonian favorite to enjoy with friends and family on the go. Translating the simple dessert poke cake means that the vanilla custard is mixed throughout, so every bite turns out moist and luscious.
A Boston Cream Pie is a traditional American dessert. There are many layers to this cake, and it’s made with custard and chocolate glaze. But we made this for you. The poke cake is ultra-easy to make with a few boxed ingredients and some ingenious shortcuts.
Serves 10-12 | 30 minutes active | 5 hours inactive
INGREDIENTS
1 box yellow cake mix, plus ingredients called for on the package
2 (3.4 oz) boxes of instant vanilla pudding
4 cups milk
1 teaspoon vanilla extract
12 oz bag chocolate chips
1 1/2 cups heavy cream
PREPARATION
Prepare yellow cake in a 9×13-inch baking pan according to package instructions. Let cool completely.
Once the cake has cooled, poke holes all over the cake using the end of a wooden spoon.
While the cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in refrigerator to chill for one hour.
Once the cake has chilled, make the chocolate ganache:
Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat it in the microwave.)
Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.
Pour chocolate over the cake and smooth it with a spatula. Chill in the refrigerator for at least 4 hours and up to overnight before slicing and serving. Enjoy!
Ingredients
- 1 box yellow cake mix, plus ingredients called for on the package
- 2 (3.4 oz) boxes of instant vanilla pudding
- 4 cups milk
- 1 teaspoon vanilla extract
- 12 oz bag chocolate chips
- 1 1/2 cups heavy cream
Instructions
Prepare yellow cake in a 9×13-inch baking pan according to package instructions. Let cool completely.
Once the cake has cooled, poke holes all over the cake using the end of a wooden spoon.
While the cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in refrigerator to chill for one hour.
Once the cake has chilled, make the chocolate ganache:
Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat it in the microwave.)
Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.
Pour chocolate over the cake and smooth it with a spatula. Chill in the refrigerator for at least 4 hours and up to overnight before slicing and serving. Enjoy!
Notes
Serves 10-12 | 30 minutes active | 5 hours inactive
