Boston Cream Pie Poke Cake

by Sheryl

This is one of the best cakes I have ever tasted in my life! I can’t believe how easy it is to make such an amazing cake. It has very minimal ingredients too. 6 basic ingredients that perfectly complement each other. I mean, who would have thought that this list of things will make a perfect cake? You will put this on your best cake list. I am certain of that! Give this a try today and I promise that it will not disappoint you. I made this today with a little hesitation because I thought it’s a waste of time but I was wrong. I think it’s time for you to go to your kitchen and see if you have all these ingredients. Enjoy!


1 box yellow cake mix, plus ingredients called for on the package
2 (3.4 oz) boxes instant vanilla pudding
4 cups of milk
1 teaspoon vanilla extract
12 oz bag chocolate chips
1 1/2 cups heavy cream

How to make Boston Cream Pie Poke Cake

Step 1: Refer to the instructions written on the package to prepare the yellowcake. Place in a 9×13-inch pan. Let it cool to room temperature.

Step 2: Poke little holes on the cake using a spoon.

Step 3: In a medium bowl, pour milk, vanilla extract, and instant pudding. Whisk until lightly mixed then transfer into the pan. Pour it on top of the cake and refrigerate for 1 hour.

Step 4: Make the Chocolate Ganache.

Step 5: In a heatproof bowl, add chocolate chips and heat on the stove or in the microwave until melted.

Step 6: Add in hot cream on top of the chocolate chips and leave it for 5 minutes. Stir until well-blended and let it cool to room temperature for 10 minutes.

Step 7: Transfer the melted chocolate into the pan. Spread it on top of the cake using a spatula. Refrigerate for at least 4 hours or overnight before slicing.

Step 8: Serve and enjoy!

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