Description
A moist and rich Boston cream poke cake filled with creamy vanilla pudding and topped with chocolate glaze.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box instant vanilla pudding mix
- 2 cups milk
- 1 cup whipped cream
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the cake mix according to the package instructions.
- Pour the batter into a greased 9×13 inch pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes.
- Poke holes in the cake using a fork.
- In a bowl, whisk together the pudding mix and milk until thickened.
- Pour the pudding over the cake, filling the holes.
- Spread whipped cream over the top of the cake.
- In a saucepan, heat heavy cream and pour over chocolate chips to make the glaze.
- Stir until smooth and pour over the whipped cream layer.
- Refrigerate for at least 4 hours before serving.
Notes
- Use a toothpick to poke holes for better filling.
- Chill the cake overnight for best flavor.
- Top with chocolate shavings for decoration.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: boston cream poke cake, poke cake, dessert, vanilla pudding, chocolate glaze