Boston Cream Poke Cake Recipe

Ingredients

1 box of butter yellow cake mix (plus ingredients specified on the package: vegetable oil, eggs, water)
6.8 ounces of instant vanilla pudding (2 x 3.4-ounce boxes; note: you won’t use the entire second box)
4 cups of whole milk
2 teaspoons of vanilla extract

Prepare the Cake:

Preheat your oven and prepare the butter yellow cake mix as per the package instructions.

Pour the batter into a lightly greased 9×13-inch baking dish.

Bake according to the package instructions, then let the cake cool completely.
Poke Holes:

Once the cake has cooled, use the handle of a wooden spoon to poke holes evenly throughout the cake, approximately 1.5 inches apart.
Prepare the Pudding:

In a medium bowl, whisk together the instant vanilla pudding, milk, and vanilla extract.

Set aside ½ cup of the pudding mixture for later use.

Pour the remaining pudding mixture over the cake, making sure it fills the holes.
Chill:

Refrigerate the cake for 1 hour to allow the pudding to set.
Make the Ganache:

In a microwave-safe bowl, combine the butter, semi-sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract.

Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and the mixture is smooth.
Assemble:

Gently spread the ganache over the chilled cake.

For best results, refrigerate the cake for at least 4 hours, or overnight.

It’s easier to poke the cake while it’s still slightly warm; a completely cooled cake may crumble.
Quickly pour the pudding over the cake to prevent it from setting prematurely.
Tap the baking dish on the counter to release any air bubbles and ensure the pudding fills the holes completely.
The reserved ½ cup of pudding enhances the cake’s texture and provides a delightful extra treat!

This Boston Cream Poke Cake is a delightful dessert that combines the flavors of classic Boston cream pie in a simple, easy-to-make cake form. Enjoy!