Boston Cream Poke Cake

Boston Cream Poke Cake

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Prep: Bake: Yield: Calories:
10 Min. 10 Min. 8 Servings 331
Prep: 10 Min. Bake: 10 Min. Yield: 8 Servings Calories: 331


1 pre-made vanilla sheet cake or bundt 

1 (3.4oz) box vanilla pudding mix

2 cups plus 4 tablespoons whole milk 

14oz dark chocolate chips 

1 (14oz) can Eagle Brand® Sweetened Condensed Milk 


Using the handle of a wooden spoon or rubber spatula poke holes, approximately 2-inches apart, into your pre-baked cake (making sure not to poke all the way through). If using a pre-baked bundt, poke holes in the underside (flat side) of the bundt. Set aside. 

Place vanilla pudding mix and 2 cups of whole milk in a large bowl and whisk to combine. Before the pudding has a chance to firmly set, pour over the cake, gently tapping the cake pan to encourage the pudding into the holes. 

Cover and refrigerate the cake for 10-15 minutes (just enough time for the pudding to firm). 

Meanwhile, place 4 tablespoons of whole milk, chocolate chips, and sweetened condensed milk in a large bowl. 

Fill a large pot or saucepan 1/4-full with water and bring to a low simmer over medium-low heat (a pot or saucepan large enough to nestle the bowl, creating a double boiler). 

Place the bowl over the simmering water and stir. Continue to stir the contents until the chocolate has melted completely creating a thick ganache, about 5-8 minutes. 

Remove the bowl from the heat and set aside to cool briefly, about 2-3 minutes. 

Drizzle the ganache over the cake and set aside to harden and cool at room temperature for 15-30 minutes before slicing and serving. 


Nutritional Facts: