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Boston cream pie poke cake recipe featured by top US desserts blogger, Practically Homemade

Easy Boston Cream Pie Poke Cake Recipe

All of the flavors you love about a Boston Cream Pie is transformed into a poke cake that is baked in a Bundt pan.

Course Dessert
Keyword boston cream pie poke cake, poke cake
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time: 5 hours
Total Time 5 hours 50 minutes
Servings 10

Ingredients

Yellow Cake

  • 1-15.25 oz. box yellow cake mix
  • ½ cup butter {melted}
  • 3 eggs
  • 1 cup water

Pudding

  • 1-3.4 oz. box vanilla pudding mix
  • 2 cups milk {I used 1%}

Milk Chocolate Ganache

  • 3 tablespoons milk chocolate chips
  • 3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350° and spray Bundt pan liberally with nonstick cooking spray.

Yellow Cake

  1. Combine cake mix, melted butter, eggs and water in a medium bowl with a hand held mixer until everything is mixed thoroughly. Pour cake batter into prepared Bundt pan and spread into an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but no cake batter}.

  2. Remove from oven and allow the cake to cool for 10 minutes on a cooling rack.

  3. After the cake has cooled for 10 minutes, shake the pan slightly to release the cake from the pan but not remove it. Take the end of a large wooden spoon and poke holes all over the bottom of the cake without going all of the way through the cake. Allow the cake to cool in the pan completely.

Pudding

  1. Combine the pudding mix and milk in a medium bowl {or liquid measuring cup, so it is easy to pour} and whisk until the pudding mix is dissolved but the pudding isn't set. Working quickly, pour the pudding over the top of the cake. Fill all of the holes with the pudding mixture while it is still pourable. Use a spoon to move any extra pudding into the holes so the top of the cake is level. Refrigerate the cake in the pan for 4 hours or overnight.

  2. After the cake has been refrigerated for at least 4 hours, invert it onto a serving plate. If there is any extra pudding on the outside of the cake spread it out or remove it.

Milk Chocolate Ganache

  1. In a small bowl {or liquid measuring cup, so it is easy to pour} combine the milk chocolate chips and heavy cream. Microwave for 30 seconds, whisk until it is smooth. If it is not smooth after 30 seconds, microwave for an additional 10 seconds and whisk again. If the ganache is too thin, add additional milk chocolate chips. If the ganache is too thick, add additional heavy cream.

  2. Pour the milk chocolate ganache over the top of the cake. Making sure that it covers the top and drips over the sides of the Bundt cake. Serve cake or refrigerate for up to 5 days.