Boston Poke Cake
Moist and delicious, this cake is an easy take on Boston Cream Pie.
Boston Poke Cake
Serves: 12 | Prep Time: 2hours - Overnight | Cook Time: 20 min
Ingredients
- 1 package Better Batter Yellow Cake Mix, prepared as per directions
- 2 large packages instant vanilla pudding, prepared as per box directions
- 1 large container whipped topping, thawed
- 8 oz chocolate chips
- 8 oz regular or df butter, melted
Instructions
Preheat Oven to 350F.
Bake cake as per package directions in a 9x13 inch pan, and allow to cool completely.
Prepare pudding as per box directions and set aside.
Poke holes in the cake using the handle end of a wooden spoon - at least 1 hole per portion, at 1-2 inch intervals.
Pour pudding all over cake. smooth well, ensuring that the pudding covers all surfaces.
Cover pudding with whipped topping and chill in fridge for at least 1 hour or up to overnight.
Prepare ganache. Melt together chocolate chips and butter until smooth and pourable. Allow to cool until warm, but not hot.
Pour gently over the surface of the cake and spread VERY gently. Try and not disturb the whipped cream.
Refrigerate at least another 15 minutes or until icing is set. Keep refrigerated until serving. The cake improves with time, becoming moister and more pudding like.
This recipe was originally published by Naomi Poe in 2014. Updated 2025. Original photo of food by Naomi Poe, with background changed through photo editing.
