This Boston Cream Poke Cake takes the classic dessert and makes it simpler and more irresistible! With layers of moist cake, creamy vanilla pudding, and rich chocolate topping. 🛒
🛒 Ingredients:
For the Cake:
- 🍞 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Filling:
- 🥛 2 packages (3.4 oz each) instant vanilla pudding mix
- 🥛 4 cups cold milk
For the Chocolate Topping:
- 🍫 1 cup semi-sweet chocolate chips
- 🧈 1/2 cup heavy cream
🔥 Instructions:
1️⃣ Bake the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the yellow cake mix according to the package instructions and bake in the prepared pan.
- Once baked, let the cake cool for about 10 minutes.
2️⃣ Poke the Cake
- Use the handle of a wooden spoon to poke holes evenly across the surface of the warm cake.
3️⃣ Prepare the Filling
- In a medium bowl, whisk together the instant pudding mix and cold milk until thickened.
- Pour the pudding over the cake, spreading it evenly and allowing it to fill the holes.
- Chill the cake in the refrigerator for at least 1 hour to set the pudding.
4️⃣ Make the Chocolate Topping
- In a microwave-safe bowl, heat the heavy cream for about 30 seconds, or until hot.
- Add the chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
5️⃣ Assemble the Cake
- Pour the chocolate topping over the chilled cake, spreading it evenly to cover the surface.
- Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.
6️⃣ Serve & Enjoy
- Slice and serve chilled for the perfect Boston Cream experience. 🍴
🍯 Why You’ll Love This Recipe:
- Classic Flavors: Creamy vanilla pudding and rich chocolate come together perfectly.
- Effortless Preparation: A boxed cake mix and simple ingredients make it easy.
Enjoy this easy, crowd-pleasing Boston Cream Poke Cake—it’s comfort food at its finest! 🍰✨