Boston Cream Pie Poke Cake Recipe – Easy & Delicious

Turn a simple cake mix into this irresistible Boston cream pie poke cake. Holes filled with creamy vanilla pudding, finished with smooth chocolate topping. Quick, make-ahead dessert everyone loves.

This Boston Cream Poke Cake is a quick and easy take on the classic dessert. A simple boxed cake mix is elevated with the addition of a creamy vanilla pudding filling and a decadent chocolate ganache. Deep wells are carefully poked into its surface, creating little pockets for the pudding to seep into, giving you an incredibly moist cake with pops of filling throughout. The indulgent chocolate ganache provides a perfect finish, just like the classic, but with a playful and simple twist.

Boston Cream Pie Poke Cake Recipe – Easy & Delicious

This delicious Boston cream poke cake takes the classic Boston cream pie dessert we all love and transforms it into an even easier, more irresistible version. Instead of layering delicate sponge cake and pastry cream, this crowd-pleasing treat starts with a simple yellow cake mix, which is poked full of holes and soaked in rich vanilla pudding. The result is a moist, creamy interior in every bite, finished with a glossy chocolate ganache that mimics the iconic topping of the original.

What makes this poke cake a go-to recipe is how unbelievably simple it is to pull together. No fancy baking skills required: bake the cake, poke it while warm, pour in the pudding mixture, chill, then spread on that luscious chocolate layer. It is make-ahead friendly, travels well for potlucks or parties, and delivers all the nostalgic Boston cream pie flavor with half the effort.

This easy recipe will remind you of the traditional Boston cream pie. Perfect for birthdays, baby showers, any special occasion, pot lucks, church socials and more!

Tips and variations for making this Boston cream pie poke cake recipe:

● If the chocolate ganache still has a few chunks in it after you whisk it, simply pop it in the microwave for 30 seconds at 50% power. Whisk again after you nuke it. It should only take an additional 30 seconds.
● You can use a bar of semi-sweet chocolate instead of chips.
● You can use milk chocolate chips for your homemade chocolate ganache, but the ganache will not be what I would consider a rich chocolate ganache with them.
● You can use dark chocolate chips for a richer chocolate ganache.
● If you don’t have a microwave, use a double boiler to melt the ganache.
● A yellow (or golden if you live in Canada or the UK) cake mix works best, but a vanilla cake mix will work just as well.
● Vanilla instant pudding is used when making this recipe. You can also use a French vanilla pudding or vanilla custard. Use instant.
● If you have a homemade custard recipe you like, you can certainly make and use it! The instant is just easier.
● As stated in the recipes, the instant pudding begins to set almost immediately, so you really have to work fast to get it to seep into the holes of the cake.
● For clean and precise cuts, dip a sharp knife into hot water to warm it up. Dry completely and cut in one smooth motion. Wipe the blade clean between each cut.
● Store leftovers, covered, in the fridge for up to 5 days.
● It is easier to freeze this cake as a whole. Allow the cake to completely set before wrapping it tightly in plastic wrap, then wrap that in a layer of tin foil. Freeze for up to 3 months. Thaw in the fridge overnight when you are ready to serve.

What is the difference between heavy cream and heavy whipping cream?

● In the U.S., the terms “heavy cream” and “heavy whipping cream” are used interchangeably, so you can use either in recipes. They both must contain at least 36% milkfat.
● Whipping cream, also known as light whipping cream, contains 30% to 35% milkfat, which does make a difference in your recipe. Make sure your carton has the “heavy” modifier if swapping in for heavy cream.
– source

● If you enjoy Boston cream pie variations, try these delicious Boston Cream Pie Cookies Recipe | Easy to Make

Enjoy poke cakes? Try one of these delicious poke cake recipes:

● Strawberry Jello Poke Cake Recipe
● Strawberry Vanilla Poke Cake Recipe

Boston Cream Pie Poke Cake Recipe Ingredients:

● 1 Yellow Cake Mix
● 1 cup Milk
● 3 large Eggs
● 1/3 cup Oil
● 2 x 3oz boxes of instant Vanilla Pudding Mix
● 4 cups Milk
● 8 oz Semi-sweet Chocolate Chips or Baking Squares, finely chopped
● 1 cup Heavy or Whipping Cream

Boston Cream Pie Poke Cake Mise en Place:

● Measuring Cup
● Measuring Spoons
● 9×13 rectangle cake pan
● non-stick cooking spray
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Electric Hand Mixer (electric mixer)
● Large Mixing Bowl
● Medium Mixing Bowl
● Microwave-Safe Small Mixing Bowl
● Rubber Spatula
● Wooden Spoon

Boston Cream Pie Poke Cake Recipe Directions:

1. Spray a 13″x9″ cake pan with non-stick cooking spray.

2. Preheat the oven to 350 degrees Fahrenheit.
3. In the bowl of a stand mixer, make the cake mix according to the directions on the box. The cake mix used in this recipe called for 1 cup milk, 3 large eggs, 1/3 cup vegetable or canola oil. Whisk until smooth and bake according to the directions on the box.

4. Bake the cake in a preheated oven according to the directions on the box. The cake mix used in this recipe called for a 25-minute bake time.

5. Remove the cake from the oven, and while the cake is still warm, use the handle end of a wooden spoon to poke holes randomly through the cake. For aesthetic purposes, try to keep the spacing uniform between the holes. Set the cake aside to cool completely.

6. Once the cake has cooled, make the pudding layer.

7. In a medium mixing bowl, make the instant pudding according to the package instructions on the box. The instant vanilla pudding used in this recipe called for me to whisk the pudding mix with 2 cups of milk. Because two boxes are being made, four cups of milk were used.

8. Immediately spread the instant vanilla pudding over the top of the cooled cake. The pudding begins to set immediately, so you want to smooth it over when it is a bit runny so that it seeps into the holes in the cake.

9. Place the cake in the fridge to set for 15-20 minutes.

10. Place the chopped chocolate in a small bowl. Heat the cream in the microwave on high for 1-2 minutes or until the cream is boiling and steaming. Pour the hot cream over the chopped chocolate and let it stand for 5 minutes.

11. Once the 5 minutes have passed, whisk the chocolate smooth.

12. Spoon the ganache over the top of the cake pudding layer and use the back of the spoon to smooth it evenly.

13. Place the Boston cream pie poke cake in the fridge to fully set for 10-15 minutes. Keep cake refrigerated until served.

14. Store leftovers, covered, in an airtight container in the fridge for up to five (5) days.

Yield: 1

Boston Cream Pie Poke Cake Recipe - Easy & Delicious

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Boston Cream Pie Poke Cake Recipe - Easy & Delicious. Turn a simple cake mix into this irresistible Boston cream pie poke cake. Holes filled with creamy vanilla pudding, finished with smooth chocolate topping. Quick, make-ahead dessert everyone loves.

Prep Time 25 minutes

Cook Time 27 minutes

Additional Time 1 hour

Total Time 1 hour 52 minutes

Ingredients

• 1 Yellow Cake Mix
• 1 cup Milk
• 3 large Eggs
• 1/3 cup Oil
• 2 x 3oz boxes of instant Vanilla Pudding Mix
• 4 cups Milk
• 8 oz Semi-sweet Chocolate Chips or Baking Squares, finely chopped
• 1 cup Heavy or Whipping Cream

Instructions

1. Spray a 13"x9" cake pan with non-stick cooking spray.
2. Preheat the oven to 350 degrees Fahrenheit.
3. In the bowl of a stand mixer, make the cake mix according to the directions on the box. The cake mix used in this recipe called for 1 cup milk, 3 large eggs, and 1/3 cup vegetable or canola oil. Whisk until smooth and bake according to the directions on the box.
4. Bake the cake in a preheated oven according to the directions on the box. The cake mix used in this recipe called for a 25-minute bake time.
5. Remove the cake from the oven and, while it's still warm, use the handle end of a wooden spoon to poke holes randomly through the cake. For aesthetic purposes, try to keep the hole spacing uniform. Set the cake aside to cool completely.
6. Once the cake has cooled, make the pudding layer.
7. In a medium mixing bowl, make the instant pudding according to the package instructions. The instant vanilla pudding used in this recipe called for whisking the pudding mix with 2 cups of milk. Because two boxes are being made, four cups of milk were used.
8. Immediately spread the instant vanilla pudding over the top of the cooled cake. The pudding begins to set immediately, so you want to smooth it over when it is a bit runny so that it seeps into the holes in the cake.
9. Place the cake in the fridge to set for 15-20 minutes.
10. Place the chopped chocolate in a small bowl. Heat the cream in the microwave on high for 1-2 minutes or until the cream is boiling and steaming. Pour the hot cream over the chopped chocolate and let it stand for 5 minutes.
11. Once the 5 minutes have passed, whisk the chocolate smooth.
12. Spoon the ganache over the top of the cake pudding layer and then use the back of the spoon to smooth it evenly.
13. Place the Boston cream pie poke cake in the fridge to fully set for 10-15 minutes. Keep cake refrigerated until served.
14. Store leftovers, covered, in an airtight container in the fridge for up to five (5) days.
    

Notes

The ingredients are based on the instructions on the cake mix and vanilla pudding boxes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan Bakeware Rectangular Cake Baking Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Aluminized Steel
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  DOWAN Baking Dish, Deep 9x13-inch Casserole Dishes for Oven, Lasagna Pan Deep,135 oz Ceramic Baking Pan with Handles, Oven Safe for Baking, Home Decor Gift, Christmas Gift, Red
• 
  Nordic Ware Classic Metal 9x13 Covered Cake Pan

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 20gSaturated Fat: 9gUnsaturated Fat: 11gCholesterol: 63mgSodium: 342mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 7g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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