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Easy Boston Cream Poke Cake

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Recipe Summary Easy Boston Cream Poke Cake

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

Ingredients | Boston Tea Party Timeline Events

1 (15.25 ounce) package yellow cake mix

1 cup water

3 eggs

¼ cup vegetable oil

4 cups milk

2 (3.5 ounce) packages instant vanilla pudding mix

2 cups semisweet chocolate chips

1 cup heavy whipping cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.

Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.

Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

You can eat this right away, but I prefer to refrigerate and consume the next day. This lets the ingredients come together to make the cake insanely moist and the ganache thicken.

Info | Boston Tea Party Timeline Events

prep: 15 mins cook: 30 mins additional: 1 hr total: 1 hr 45 mins Servings: 16 Yield: 1 9x13-inch cake pan

TAG : Easy Boston Cream Poke Cake

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