Easy Boston Cream Poke Cake
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Description
By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 cup water
- 3 eggs
- ¼ cup vegetable oil
- 4 cups milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 2 cups semisweet chocolate chips
- 1 cup heavy whipping cream
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- 2. Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
- 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
- 4. Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
- 5. Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.
Nutrition Facts
serving: 1 9x13-inch cake pan
calories: 386 kcal
carbohydrates: 49.1 g
protein: 5.4 g
saturated fat: 9.2 g
cholesterol: 56.5 mg
sodium: 398.9 mg
fiber: 1.5 g
sugar: 35.3 g
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