You’ll Need
9×13 pan
Instant pudding mix
Deep Dish Boston Cream Pie Poke Cake
Ingredients
Cake
- 2 cups sugar
- 4 eggs
- 2 ½ cups all-purpose flour
- 1 cup milk
- ¾ cup vegetable oil
- 2 ¼ teaspoons baking powder
- 1 teaspoon vanilla
Filling
- 2 boxes instant vanilla pudding according to box directions.
Ganache
- 8 ounces chocolate chips
- 1 cup heavy cream
Instructions
- Beat eggs and sugar until combined.
- Add flour, milk. oil,baking powder and vanilla.
- Mix just until combined.
- Pour into 9x13 pan that is greased!
- Bake at 350 for 40-50 mins until toothpick comes out clean.
- Once out of the oven, use a wooden spoon handle to poke holes throughout the cake.
- Prepare pudding according to box directions and pour over the cake.
- Let cool.
- For ganache, heat heavy cream just to a boil.
- Pour over the chips and let sit 2 mins.
- Whisk smooth.
- Pour through sieve to strain.
- Let cool a few mins and pour over pudding layer.
- Chill until cold and then cut!
Melissa says
What type of chocolate chips do you use for the frosting? Semi-sweet or milk chocolate? Also, do you use 2 small boxes of pudding or 2 large boxes? It looks delicious, thanks for sharing!
Jenni Seager says
My daughters birthday is on Tueaday if I make the cake on Sunday will it stay and still be fresh like I just made it ?
Hugs & Cookies xoxo says
I wouldn’t make this one too far in advance.
Shery Harrison says
What size boxes of pudding mix do you use?
Hugs & Cookies xoxo says
the regular size-not the huge box
EMMA says
Made the Boston Cream Poke Cake today. Used the deep dish 9 x 13. The cake raised to high took up 3/4 of pan. Fit the pudding on top but the chocolate when poured on top after it cooled ran down the sides of dish etc. A mess, next time I would not use all the cake batter I’m sure it would turn out better. Have not tasted it yet, Easter dessert for tomorrow. Not as pretty as I hoped but I’m sure it will get eaten. Emma
EMMA says
Ginache…..Hoping it would harden when cake refrigerated. NOT – Directions said, Heat Heavy Cream JUST to a boil. (did not cook it ) When it reached the boil point poured over Hershey milk chocolate chips, let sit 2 min. Whisk till SMOOTH (did not thicken soupy consistency). Poured through SIEVE, (not sure why on this direction). Let it cool, poured over pudding but all runny, put in frig overnight….Now 15 hours later, still wet and runny to touch. Sad here…..What did I do wrong on this one????? Easter Dessert NOT!!!!!
Hugs & Cookies xoxo says
Wonder why yours did not harden, directions are correct and as you can see it did firm in the pics. Hope u were still able to enjoy it!
Jen says
If you let the cream &chocolate stand for 10 minutes, then mix. Cool to room temp. Then you can whip it. Whips up nicely.
SV says
I just made this for my husband’s birthday and accidentally used half and half instead of heavy cream, causing my ganache to be very watery and it did not thicken up at all. I imagine that may be what happened to others? I appreciate the recipe but I feel like this should be specified as it is very upsetting. I still attempted to use it and pour it over my cake but it pooled in all of the corner on my cake pan and I literally poured it off of the cake back into the bowl. I’m keeping it in the freezer for a while to see if that’s helps at all. Also the cake does not taste nearly as good cold and it would at room temp. I am going to allow it to come to room temp for a few hours now and then try to add some melted Nutella on top since that’s all I have at home.
Hugs & Cookies xoxo says
Sorry you used half and half but the recipe does specify heavy cream. Half an half will not set up properly. Hope it works out for you.
jason says
i would have done it the other way melt the chocolate then whip the cream. pour the chocolate into the whipped cream then pour over the top of the pudding. that way you don’t have to worry about having the cream to hot or boiling on you.
Melissa says
I think I may run into the same problem someone above did. Just put my pudding on and it is all the way to top of 9 x 13 baking dish before I add chocolate. Question, do you use 2 cups or 4 cups of milk when you prepare pudding? This may be the problem. The box says 2 cups but your recipe calls for 2 boxes of pudding. Seems to need some clarification. Thanks
Hugs & Cookies xoxo says
I used 2 boxes, so 4 cups of milk.
Hugs & Cookies xoxo says
some of the pudding will go into the holes u poke. You can see mine is pretty high too in the pic!!
Sandy says
I have been to three stores to find heavy cream. All i can find us heavy whipping cream will it turn out if I us this instead of heavy cream for the ganache
Hugs & Cookies xoxo says
Yes!!!!!
nass says
Just tried a recipe. Verry good . Should i put in refrigerator or just leave it at room temperature ? Thks i
Hugs & Cookies xoxo says
I would fridge it!
Julianne says
I made this for my grandmothers 92nd Birthday and it was a HIT! She loves eclairs or really anything with cream. So happy I made this. It is a keeper! Thanks for the recipe.
Hugs & Cookies xoxo says
That is awesome! happy bday to your grandma!
Trish says
I think cook and serve vanilla pudding is 100 times better than instant!