Moist Boston Creme Pie Poke Cake with Rich Chocolate Ganache
This indulgent poke cake reimagines Boston Creme Pie with layers of tender yellow cake soaked in warm vanilla pudding and a glossy chocolate ganache. Made with a boxed cake mix and no-churn pudding, it’s a crowd-pleasing dessert that requires minimal effort and no special equipment. Perfect for parties or special occasions, it’s easily customizable with vegan or dairy-free options.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 16 pieces 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Layer:
1 box yellow cake mix
4 large eggs
4 cups whole milk (or dairy-free alternative)
3/4 cup vegetable oil
1 teaspoon vanilla extract
Pudding Layer:
2 (3 oz) packages low-fat vanilla pudding mix
Chocolate Ganache:
1/4 cup heavy cream (or non-dairy cream)
3 tablespoons unsalted butter
4 ounces semi-sweet chocolate, chopped
1 cup powdered sugar
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
In a large bowl, mix cake mix, eggs, milk, oil, and vanilla until smooth.
Bake 22-25 minutes, rotating pan halfway. Five minutes before done, prepare pudding by whisking 4 cups milk with pudding mix until thick but not set.
Let cake cool slightly. Use back of wooden spoon to poke holes across the surface. Pour warm pudding over cake while still in pan.
Chill 2 hours. For ganache, microwave butter and cream 2 minutes (do not boil). Add chocolate, stir until smooth. Whisk in powdered sugar and vanilla until glossy.
Pour ganache over pudding layer. Chill 2-3 hours before slicing into 16 pieces.
Notes
Replace eggs with flax eggs (4 tbsp ground flax + 4 tbsp water) for vegan version.
Use oat milk or almond milk for dairy-free option.
Microwave ganache 30-second intervals if not using a full minute.
For extra browning, toast ganache with kitchen torch briefly.
Top with whipped cream or chocolate shavings for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg