Boston Cream Poke Cake
A delightful dessert that combines a moist yellow cake with creamy vanilla pudding and a rich chocolate glaze, perfect for family gatherings and special occasions.
Ingredients
For the Cake
- 1 box yellow cake mix plus ingredients required on the box, such as eggs, water, and oil
For the Pudding
- 2 boxes instant vanilla pudding mix (3.4 ounces each)
- 4 cups cold milk
For the Glaze
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons corn syrup optional, for a shinier glaze
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven according to the cake mix package directions.
- Grease a 9×13-inch baking dish and prepare the yellow cake mix as instructed. Bake it in the prepared dish.
- Once finished, let the cake cool for about 15 minutes.
Poke Holes
- Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake, ensuring they reach down to the bottom.
Prepare Pudding
- In a bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
- Allow it to thicken, about 2 minutes, before pouring it evenly over the cake, filling in those holes.
- Spread any remaining pudding smoothly over the cake's top and refrigerate for at least 1 hour to set.
Make Chocolate Glaze
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove it from the heat and add the chocolate chips. Let them sit for about 2–3 minutes, then whisk until smooth.
- If desired, stir in the corn syrup and vanilla extract for a glossy finish.
Glaze the Cake
- Once the pudding has set, pour the chocolate glaze over the chilled cake, spreading it evenly.
- Refrigerate for at least 2 hours until the glaze is set.
Serve
- Slice the cake and enjoy the delightful layers of flavor in every bite!
Notes
Store leftovers in an airtight container in your refrigerator. This cake is best enjoyed within 3-4 days, but can last up to a week. For freezing, cut into pieces and wrap tightly in plastic wrap.