Boston Cream Bundt Cake

This homemade Boston cream bundt cake is made using cake mix, vanilla pudding and 2-ingredient chocolate ganache made in the microwave. Easy and delicious!

Course Brunch, Dessert

Cuisine American

Recipe Type Baby Shower, Birthday, Bridal Shower, Bundt Cakes, Cake Mix, Cakes, Chocolate, Christmas, Easter, Fall, Fall Desserts, Holiday Baking, Kid-Friendly, Memorial Day, Party, Thanksgiving, Valentine's Day

Skill Level Easy

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 627kcal

Author Angela G.

Equipment

bundt cake pan

Ingredients

1 box yellow cake mix
3 eggs
1 cup water
½ cup cooking oil
2 cups chocolate chips
½ cup heavy cream
2 vanilla pudding snack cups 3.5 oz each
8 teaspoon whipped cream
8 maraschino cherries
Baking spray contains flour

Instructions

Preheat oven to 350ºF.
Prepare cake batter. In a large bowl, mix together cake mix, eggs, water and cooking oil until well blended—about 1 minute on low with a hand mixer.
Pour batter into a bundt pan coated with baking spray (or grease and sprinkle lightly with flour). Bake at 350˚for 25-35 minutes. When done, remove from oven and allow to cool completely.
Made chocolate ganache. While cake is baking, add chocolate chips to a large glass bowl and microwave for 1 minute.
Remove from microwave and stir until chips are evenly melted. Microwave for a couple more 15-second increments, stirring in between until chocolate it completely melted and smooth.
Add heavy cream to melted chocolate and stir. If the cream is cold, you'll need to reheat the chocolate with the cream to melt it again. Microwave in 15-second increments, stirring in between until chocolate is smooth and now creamy. Set aside.
Add pudding filling. Once cake has cooler, while it's still in the bundt pan, poke holes close together, along the middle of the cake, all the way around forming a circle.
Fill a piping bag or plastic sandwich bag (with corner cut) with vanilla pudding. Squeeze pudding into the poked holes in the cake until full.
Remove cake from pan. Loosen edges of the cake from the bundt pan with a small spatula. Place a cake plate upside down on top of the bundt pan, then gently flip the cake onto the plate.
Add chocolate ganache. Carefully pour chocolate ganache over the top of the cake so that it drips down the sides and middle evenly. (Make sure the cake has cooled or the chocolate may melt and become too thin)
Garnish. Add 8 dollops of whipped cream to the top of the cake, spaced evenly apart. (Going from top to bottom, side to side helps space them.)
Add maraschino cherries on top of each dollop of whipped cream. (Blot cherries to remove extra juice first).

Video

Notes

Bake time varies by size and shape of pan so when the top of the cake starts to firm up, insert a toothpick into the middle of the cake, AS SOON AS it comes out clean, remove the cake. Be sure not to overcook or cake will become dry.
The cake will be very moist if you cook it just until it sets! Remove from oven and let cool for at least 10 minutes. You can cool in the refrigerator or freezer to speed up the process. Be sure cake has cooled before adding filling and ganache.

Nutrition