Delicious Boston Cream Poke Cake

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Imagine the luxurious layers of a classic Boston cream pie transformed into a delightfully simple and indulgent sheet cake. That’s exactly what you get with Boston Cream Poke Cake—a dreamy dessert that’s equal parts nostalgic and satisfying. A moist vanilla cake acts as the soft, sweet foundation, pierced throughout to soak up a silky vanilla pudding, then crowned with a thick, glossy chocolate ganache. Every forkful delivers a creamy, chocolate-topped surprise in the easiest way possible.

Perfect for parties, birthdays, or just a decadent weeknight treat, this dessert comes together with minimal effort but maximum flavor. You don’t have to be a professional baker to create this bakery-worthy cake—just poke, pour, and chill! Whether you’re looking for dessert ideas to impress or need a quick make-ahead option for your next gathering, Boston Cream Poke Cake is guaranteed to be a hit.

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Ingredients for this Boston Cream Poke Cake

• 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
• 2 (3.4 oz) boxes instant vanilla pudding mix
• 4 cups cold milk
• 1 tsp vanilla extract (optional, for richer pudding flavor)
• 1 ½ cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1 tbsp butter (optional, for shinier ganache)

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Step-by-Step Instructions for Making Boston Cream Poke Cake

Step 1: Bake the Cake

Preheat your oven according to the instructions on the yellow cake mix box—usually 350°F (175°C). Prepare the batter as directed and pour it into a greased 9×13 inch baking dish. Bake until golden and a toothpick comes out clean, about 25–30 minutes. Let the cake cool for at least 10 minutes.

Step 2: Poke the Cake

Once slightly cooled, use the handle of a wooden spoon (or something similar) to poke holes all over the top of the cake. Don’t go all the way to the bottom—just about ¾ deep to create little pockets for the pudding to settle into.

Step 3: Mix the Pudding

In a large bowl, whisk together the instant vanilla pudding mixes and cold milk until smooth and just beginning to thicken. (Add a teaspoon of vanilla extract for a deeper flavor, if you like.)

Step 4: Fill with Pudding

Quickly pour the pudding over the cake, spreading it evenly with a spatula to make sure it fills the holes. Some pudding will rest on top, and that’s perfectly fine. Refrigerate the cake for at least 1 hour to allow the pudding to fully set.

Step 5: Make the Ganache

In a small saucepan, heat the heavy cream until it begins to simmer (not boil). Pour the hot cream over the chocolate chips in a bowl, let it sit for a minute, then stir until smooth. Add the butter if you’d like a glossier finish.

Step 6: Add the Chocolate Layer

Pour the warm ganache over the chilled pudding layer. Use an offset spatula to gently spread it out into a smooth, even coating. Chill again for at least 30 minutes or until the ganache firms up.

Step 7: Serve and Enjoy!

Once set, slice into generous squares and serve chilled. Each bite is a creamy, chocolatey, pudding-soaked dream.

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Storage Instructions

Boston Cream Poke Cake is best stored in the refrigerator due to the pudding and ganache layers. Cover the dish tightly with plastic wrap or transfer individual slices to an airtight container. It will stay fresh in the fridge for up to 4 days. For longer storage, you can freeze individual slices—just wrap them in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 420mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 5g

(Note: Nutrition values are approximate and may vary based on specific brands and ingredients used.)

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Frequently Asked Questions

### 1. Can I make this cake in advance?

Absolutely! It actually tastes better after chilling for several hours or overnight, allowing the flavors to meld.

### 2. Can I use homemade cake or pudding?

Yes! If you prefer to skip the box mix or instant pudding, homemade versions work just as well for a richer, from-scratch experience.

### 3. What if I don’t have heavy cream for ganache?

You can substitute with full-fat coconut milk or a combination of milk and butter, though the texture may be slightly different.

### 4. Can I use a different cake mix flavor?

Sure! While yellow cake is traditional, white cake or even chocolate cake can work for a fun twist.

### 5. How do I make clean cuts in the cake?

Use a sharp knife dipped in hot water and wiped clean between slices to get those neat, café-style cuts.

### 6. Will the pudding soak all the way to the bottom?

Not quite—you want the pudding to nestle in the holes without overwhelming the cake base. That’s why we poke only ¾ of the way through.

### 7. Is it safe to leave this cake at room temperature?

Only for short periods (like serving time). Due to the dairy components, it should be refrigerated.

### 8. Can I add toppings or mix-ins?

Definitely! A sprinkle of crushed graham crackers, sliced almonds, or even a swirl of caramel sauce can make it extra special.

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