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Boston Cream Pie Poke Cake: Easy Custard Filled Dessert

Close-up of a moist slice of boston cream pie poke cake topped with glossy chocolate ganache.
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Create a moist, easy poke cake that captures the classic flavors of Boston Cream Pie, featuring a vanilla custard filling and a rich chocolate glaze topping.

Ingredients

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  • 1 box yellow cake mix (plus ingredients listed on box for preparation)
  • 1 cup boiling water
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the yellow cake according to the box directions, using a 9×13 inch baking pan. Bake and let cool completely on a wire rack.
  2. While the cake cools, prepare the instant vanilla pudding according to package directions, using 1 cup of cold milk. Let the pudding set in the refrigerator for 5 minutes.
  3. Once the cake is cool, use the handle of a wooden spoon or a fork to poke holes across the entire surface of the cake, spacing them about 1 inch apart.
  4. In a medium bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This is your stabilized whipped topping.
  5. Gently fold the slightly set vanilla pudding into the whipped cream mixture until just combined. Do not overmix.
  6. Spoon or spread the vanilla cream filling evenly over the top of the poked cake, allowing some of the mixture to seep into the holes. Refrigerate the cake for at least 2 hours, or until the filling is firm.
  7. Prepare the chocolate glaze: Place the chocolate chips in a heatproof bowl. Heat the 1/2 cup of heavy cream until it just simmers. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
  8. Pour the warm chocolate glaze evenly over the chilled cake. Spread quickly before it sets.
  9. Refrigerate the cake for another 30 minutes to set the glaze before slicing and serving.

Notes

  • For a richer filling, substitute the instant pudding with a homemade pastry cream recipe.
  • You can make this a make ahead cream pie dessert by preparing it the day before; the flavors meld well overnight.
  • If you prefer a thinner glaze, add one tablespoon of unsalted butter to the chocolate chip and cream mixture before whisking.

Nutrition

Find it online: https://cookingzenith.com/boston-cream-pie-poke-cake/