My husband absolutely adores this Boston Cream Poke Cake recipe, and I have to admit, seeing the look of pure joy on his face when I made it for him made me happy too! He devoured most of it in just three days, so it’s safe to say it’s one of his all-time favorite desserts.
To make this cake, preheat your oven to 350 degrees and prepare a 9×13 baking dish by greasing it well. Then, prepare a yellow cake mix according to the package instructions and bake it for the time specified.
Once the cake has cooled, mix together two small boxes of vanilla instant pudding mix with four cups of milk in a mixing bowl. Whisk well to combine and let sit for five minutes to thicken.
Using the handle of a large cooking spoon, poke holes all over the surface of the cake. Then, pour the pudding mixture over the cake, making sure to get it down into the holes. Chill the cake in the refrigerator for several hours.
Next, soften a container of chocolate frosting in the microwave for 15-second intervals until it’s pourable. Pour the frosting over the cake and spread it out into a smooth layer.
You can serve the cake immediately or chill it again before serving if you prefer. Either way, I’m sure it’ll be a hit!
15.25 ounce box yellow cake mix
5 cups half and half divided
3 large eggs
½ cup salted butter melted
6.8 ounce boxes instant french vanilla pudding mix 2 – (3.4 ounce) boxes
1 & 1/4 cup heavy cream
10 ounce package dark chocolate chips
Preheat the oven to 350 and spray a 9×13 inch baking pan with non-stick spray.
In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, eggs and the melted butter until well combined, about 2 minutes.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
Use the back of a wooden spoon or other round tool to poke holes all over the cake. You want to make sure that the holes are rather large so really make a hole with whatever you are using.
Pour the remaining 4 cups of half and half in a bowl and then whisk in the two boxes of french vanilla pudding mix until combined.
Pour the pudding mixture over the cake and then gently spread it out evenly on the cake. Don’t wait for the pudding to thicken before pouring it.
Refrigerate the cake with the pudding for twenty minutes.
To make the ganache, place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot and almost simmering. It doesn’t need to boil but it does need to be very, very hot.
While the cream is heating, place the dark chocolate chips in a medium sized mixing bowl. Pour the hot cream over the dark chocolate chips and allow it to set for about 1 minute.
Mix together the chocolate chips and cream with a fork, until the chocolate is melted and thick, about 1-2 minutes.
Pour the ganache all over the cake and spread into an even layer with a spreading spatula.
Refrigerate the entire cake for at least 2 hours or overnight so everything can set. Serve cold.