If you love Boston cream donuts, you will adore this Boston cream pie. It combines soft, delicious sponge cake, pastry cream, and rich and indulgent chocolate ganache.
These three components are simple to assemble because you will use shortcuts to enjoy an excellent traditional taste. You can always make something from scratch, but living a crazy busy life is why I love making shortcuts, even in cooking.
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Instant vanilla pudding is the way to substitute the pastry cream; the yellow cake mix will save you quite some time in the kitchen. Chocolate ganache is so easy to make that you don’t need to use the store-bought for this recipe.
The cake is ready in almost no time, so you will love making it for Sunday family gatherings, BBQ parties, potluck lunches, or even when you have a sweet tooth and crave something creamy and gorgeous.
Why you’ll love the recipe:
The recipe is layered in three different textures and flavors. Sponge cake, creamy filling, and rich chocolate. Who doesn’t love that feast of flavors?
How to serve it:
Make sure everything is set and well chilled before serving. You want to serve this cake as it is with lots of friends.
Ingredients:
- Yellow cake mix
- Instant vanilla pudding
- Milk
- Vanilla extract
- Chocolate chips
- Heavy cream
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How to make Boston cream pie poke cake:
Step 1. First, place the yellow cake mix in a large mixing bowl.
Then stir in the ingredients needed from the instructions.
Step 2. Transfer the cake batter to a 9×13-inch baking pan and cook according to package instructions. Let it cool completely.
Step 3. Poke holes all over the cake using a wooden spoon and set aside.
Step 4. Whisk the instant pudding, milk, and vanilla extract in a large mixing bowl. Transfer the pudding, spread it all over the cake, and place it in the fridge for one hour.
Step 5. To make the chocolate ganache in a bowl, place the chocolate chips and cream and microwave for 1 minute. Stir until smooth and melted.
Step 6. Pour the chocolate ganache over the cooled pudding and set it in the fridge for at least 4 hours or overnight for much better results.
A quick, indulgent, and attractive dessert for your upcoming guests. I must admit that my family loves it and there’s no reason you won’t.
Boston Cream Pie Poke Cake
Ingredients
- 1 box yellow cake mix plus ingredients called for on the package
- 2 box instant vanilla pudding 3.4 oz boxes
- 4 cups milk
- 1 teaspoon vanilla extract
- 12 oz chocolate chips 1 bag
- 1 1/2 cups heavy cream
Instructions
- First, place the yellow cake mix in a large mixing bowl and stir in the ingredients needed from the instructions.
- Transfer the cake batter to a 9×13-inch baking pan and cook according to package instructions. Let it cool completely.
- Poke holes all over the cake using a wooden spoon and set aside.
- Whisk the instant pudding, milk, and vanilla extract in a large mixing bowl. Transfer the pudding, spread it all over the cake, and place it in the fridge for one hour.
- To make the chocolate ganache in a bowl, place the chocolate chips and cream and microwave for 1 minute. Stir until smooth and melted.
- Pour the chocolate ganache over the cooled pudding and set it in the fridge for at least 4 hours or overnight for much better results.
Nutrition
Can you make it ahead?
You can make the sponge cake layer and freeze it until ready. You can place the pudding and ganache on top the night before your guests arrive, or at least 4 hours to give this pie time to chill in the fridge.
Storage instructions
It will last for up to 4 days in the fridge. You can slice it into pieces and store it in the freezer for up to 3 months.
Variations and substitutes
You can make this amazing pie with instant chocolate pudding and a white chocolate ganache to change things up.
