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Easy Boston Cream Poke Cake


"By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd."
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1 h 45 m servings 386 cals
Original recipe yields 16 servings (1 9x13-inch cake pan)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  2. Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
  4. Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
  5. Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.


  • Cook's Note:
  • You can eat this right away, but I prefer to refrigerate and consume the next day. This lets the ingredients come together to make the cake insanely moist and the ganache thicken.

Nutrition Facts

Per Serving: 386 calories; 20.4 g fat; 49.1 g carbohydrates; 5.4 g protein; 56 mg cholesterol; 399 mg sodium. Full nutrition

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There's nothing here not to like! I made the boxed cake mix just like it is written for the brand I bought (just less oil). I poured the pudding over and let that sit overnight. The next morning...