Boston Cream Poke Cake

Submitted by Laura Dotson

Boston Cream Poke Cake


  • 1 box yellow cake mix plus ingredients required on box
  • 2 (5.1 oz.) pkgs. instant vanilla pudding
  • 4 cups cold milk
  • 4 cups chocolate chips
  • 1 cup heavy cream


  • Preheat oven to 350° F. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until toothpick comes out clean, about 25 minutes. Cool the cake completely. When the cake is cool, poke big holes across the surface of the cake using the rounded end of a wooden spoon. Combine pudding mix and milk in a medium bowl. Whisk until mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours. After cake has set for 2 hours, prepare the ganache. Put chocolate chips in a medium glass bowl and set aside. Bring heavy cream to a simmer in a saucepan. When bubbles start to break the surface, pour the hot cream over the chocolate chips and whisk until smooth. Pour ganache over the pudding layer of the cake and serve.