There is nothing better than an easy dessert. I love having a bunch of quick, throw together dishes in my arsenal that I know I can make speedily for last minute guests, a potluck, or just for us, so when I saw this Boston Creme Pie Poke Cake I knew I had to add it to my “to make” list. It seemed easy and Boston Creme Pie is one of my favorite desserts.
I ran out and bought all the ingredients for the cake and then promptly forgot about it. While rummaging through my pantry today, I saw the pudding boxes hanging out in the back and it dawned on me that I never made the cake! We have Sunday dinner at my in-laws, so I knew today would be a perfect day to make it.
This recipe was very quick to throw together and was really good! Despite all the layers, this cake is nice and light, and has all the delicious flavors of a traditional Boston Creme Pie. If you are looking for an easy dessert for your next get together, you have to try this cake!
My camera is broken, so I didn’t get to take a shot of an individual piece of cake, but there is a delicious layer of moist cake, a thick layer of pudding, and then the sweet chocolate topping! Together, these flavors work so well together! I can’t wait to make this cake again and to see if I can come up with any other combinations!
Boston Creme Pie Poke Cake
Source: Adapted from Recipes for Our Daily Bread
1 Yellow Cake Mix + Ingredients the box calls for
2 3 oz. packages of vanilla pudding, low fat and sugar free is fine
4 cups milk
1/4 cup heavy cream
3 tbsp. butter
4 ounces semi sweet chocolate-A brick broken into pieces works best
1 cup powdered sugar
1 tsp. vanilla
Prepare cake according to package directions. I like to replace the water with equal parts milk and also add one additional egg to make a moister, richer cake.
When cake has about five minutes remaining, prepare your pudding. Whisk together the 4 cups of milk with both packages of pudding until pudding thickens up, but isn’t set.
When cake is finished, but still warm, poke holes all throughout the cake using the back of a wooden spoon. Pour pudding over the cake and then refrigerate until cooled and pudding has set up, about 2 hours.
When pudding is set, prepare the ganache. In the microwave, scald the butter and cream, which takes about 2 minutes Do not boil. When finished, add in the chocolate and stir until melted and smooth. Whisk in the vanilla and powdered sugar until no lumps remain. If too thick, add a few drops of water until you get a nice consistency. Pour ganache over the cake and return to the fridge for another 2-3 hours.
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