Experience the divine blend of textures in our Soft and Chewy Boston Cream Pie Poke Cake. This delightful recipe combines the best of both worlds with a soft and chewy cake base, luscious pastry cream filling, and a decadent chocolate topping. Elevate your dessert game with this irresistible twist on a classic favorite.
Ingredients:
1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup whole milk
1 cup heavy cream
1 box instant vanilla pudding mix
1 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and whole milk. Mix until smooth and well combined.
Pour the cake batter into the prepared baking pan and spread it evenly.
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the filling. In a separate bowl, whisk together the heavy cream and instant vanilla pudding mix until thick and creamy.
Once the cake is out of the oven, use the handle of a wooden spoon to poke holes all over the cake’s surface.
Pour the prepared pudding mixture over the warm cake, making sure it seeps into the holes.
In a microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring between each interval, until the chocolate and butter are melted and smooth.
Stir in the vanilla extract to the chocolate mixture.
Pour the chocolate ganache over the pudding layer and spread it evenly.
Allow the cake to cool completely before serving. Refrigerate any leftovers.
Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 12 servings