Boston Creme Pie Poke Cake Recipe
This Boston Creme Pie Poke Cake is a delightful twist on the classic dessert, combining a moist yellow cake with creamy vanilla pudding soaked into the cake, and topped with a rich chocolate ganache. Perfect for any occasion, this poke cake offers layered flavors and textures that mimic the beloved Boston Creme Pie in an easy-to-make, crowd-pleasing format.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 1 Yellow Cake Mix + ingredients the box calls for (recommend replacing water with equal parts milk and adding 1 extra egg for moisture)
Pudding Filling
- 2 (3 oz.) packages vanilla pudding (low fat and sugar free is fine)
- 4 cups milk
Ganache Topping
- 1/4 cup heavy cream
- 3 tbsp butter
- 4 ounces semi-sweet chocolate, broken into pieces
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake: Follow the package directions for the yellow cake mix, substituting the water with equal parts milk and adding one extra egg to make the cake moister and richer. Bake the cake as directed and remove when done.
- Make the Pudding: While the cake has about five minutes left baking, whisk together the 4 cups of milk and both vanilla pudding packages until the mixture thickens but is not fully set.
- Poke and Soak: Once the cake is finished baking and still warm, use the back of a wooden spoon to poke holes all over the cake. Immediately pour the prepared pudding evenly over the cake, allowing it to seep into the holes. Refrigerate the cake until the pudding is fully set, about 2 hours.
- Prepare the Ganache: In the microwave, gently scald the butter and heavy cream together for around 2 minutes—do not boil. Add the broken semi-sweet chocolate pieces and stir until melted and smooth. Whisk in the vanilla extract and powdered sugar until fully incorporated and lump-free. If the ganache is too thick, add a few drops of water to reach a pourable consistency.
- Finish the Cake: Pour the ganache evenly over the set pudding layer and return the cake to the refrigerator for an additional 2 to 3 hours to allow the ganache to set firmly before serving.
Notes
- Replace water with milk and add an extra egg to the cake mix to achieve a richer and moister cake.
- Use the back of a wooden spoon to create holes in the cake for the pudding to soak through better.
- Do not boil the cream and butter while making the ganache to avoid burning or separating.
- If ganache thickens too much, add a little water drop by drop to thin it out for easy pouring.
- Refrigerate the cake for at least 4-5 hours total to ensure the pudding and ganache layers set properly.
Keywords: Boston Creme Pie, Poke Cake, Vanilla Pudding Cake, Chocolate Ganache Cake, Easy Dessert, Cream Filled Cake
Find it online: https://thedishspot.com/boston-creme-pie-poke-cake-recipe/
