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–+ servings
David Murphy

Boston Cream Poke Cake

This recipe is designed to be a fun, assembly-style dessert that starts with a simple box mix—we're embracing ease! By poking holes and letting that creamy vanilla pudding sink in, we create a moist, flavorful cake that's topped with the most luxurious, whipped chocolate ganache.
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Prep Time 20 minutes
Cool Time 1 hour
Servings: 15 Slices
Course: Dessert
Cuisine: American

Ingredients
  

  • 9 x13-inch yellow cake prepared from a 13.25-ounce cake mix and cooled completely
  • 1 3.4- ounce box vanilla instant pudding mix
  • 2 cups cold milk
  • 2 cups semi-sweet chocolate chips
  • 1 ¼ cup heavy cream
  • Maraschino cherries for topping

Instructions
 

  1. Using a wooden skewer or the end of a wooden spoon handle, poke holes generously throughout the entire cake.
  2. Add the pudding mix and milk to a large bowl and beat with a wire whisk until smooth.
  3. Pour the pudding over the top of the cake, filling in all the holes. Place the cake in the refrigerator while you prepare the ganache.
  4. Add the heavy cream to a small saucepan and place it on the stovetop over medium heat. Stir the cream frequently until it is very hot, but not boiling.
  5. Add the chocolate chips to a large heat-safe bowl and pour the hot cream over the top. Stir until all the chocolate is fully melted and the mixture is fully combined and smooth.
  6. Allow the ganache to sit at room temperature for about an hour, or until it has cooled completely.
  7. Beat the cooled ganache with an electric mixer until fluffy - about 2-3 minutes.
  8. Remove the cake from the refrigerator and spread the whipped ganache evenly over the top.
  9. Top the cake with the desired amount of Maraschino cherries.

Notes

Make it Your Own

  • Chocolate cake twist: Use a chocolate cake mix for a “double-chocolate Boston cream.”
  • Pastry-cream vibe: Fold a spoonful of whipped topping into the pudding for extra lightness.
  • Glaze finish: Skip whipping and pour a classic shiny ganache instead.
  • Cherry chocolate: Stir a few chopped maraschinos into the whipped ganache (pat dry first).
  • Mini version: Bake as cupcakes, poke, spoon pudding, then pipe whipped ganache on top.

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