A Boston cream poke cake is a dessert made by poking holes into a baked yellow cake and filling them with vanilla pudding. The cake is then topped with a layer of chocolate ganache and finished with a layer of whipped cream. The result is a delicious and creamy dessert with the flavors of a Boston cream pie in cake form.

– 1 box yellow cake mix
– 1 (3.4 oz) box instant vanilla pudding mix
– 2 cups milk
– 1 cup chocolate chips
– 1 (14 oz) can sweetened condensed milk
– 1 cup heavy cream
– 1 tsp vanilla extract
– 1/4 cup powdered sugar

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Prepare the yellow cake mix according to the package instructions and bake in the prepared baking dish. Allow the cake to cool for 10 minutes.
3. Using the handle of a wooden spoon, poke holes all over the cake.
4. In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth. Pour the pudding over the cake, making sure to fill the holes.
5. In a small saucepan, combine the chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate chips are melted and the mixture is smooth. Pour the chocolate mixture over the cake, spreading it evenly.
6. In a separate bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Spread the whipped cream over the cake.
7. Refrigerate the cake for at least 2 hours before serving.
8. Enjoy your delicious Boston cream poke cake!

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