Boston Cream Poke Cake
Love Boston cream pie? You have to try this oh-so-easy Boston cream poke cake! This obsession worthy, one pan dessert goes together fast and can be made up to 2 days ahead of time. Its big homemade flavor makes this easy dessert a crowd favorite for potlucks and parties!
Servings 16
Calories 266kcal
Equipment
Ingredients
- 1 yellow cake 13x9-inch in pan- leave the cake in the pan.
To Use Instant Pudding
- 7.8 ounces French vanilla instant pudding mix two 4-serving size boxes
- 3 ½ cups whole milk
To Use Homemade Pudding
Ganache
- 8 ounces bittersweet chocolate
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon white corn syrup
Instructions
Make the Cake
- You'll need the cake mix and whatever other ingredients called for on the cake mix box. This varies from brand to brand so I didn't include them here.
- Make the cake according to directions on the box, baking it in a 13x9-inch pan.
- While the cake is still warm poke holes all over the cake at about 1 inch intervals using a dowel or glass straw about the same diameter as a pencil - maybe a little bigger.
- Poke through the cake to the bottom but not thru the bottom.
Prepare the Pudding
- Whisk pudding mix with 3 ½ cups of whole milk. OR make the homemade pudding according to instructions. Do not let it set up or it will be too thick to go into the holes in the cake.
- Pour evenly over the cake getting it into all the holes. A lipped measuring cup works great for this.
- Spread the pudding over the cake pushing it gently into the holes.
- Add the remaining pudding for a thick layer on the top of cake.
- Chill for at least 2 hours or overnight.
Make the Ganache
- Heat the cream in the microwave until almost bubbling.
- Remove from the microwave and stir in the chocolate until it's melted and completely smooth.
- Stir in the butter and the corn syrup.
- Pour over chilled cake and smooth with a spatula.
- Return to the refrigerator for 2 hours or more.
To Use Canned Frosting (Instead of Homemade Ganache)
- Open a container of chocolate fudge frosting and microwave in 10 second intervals. Stir between each interval until the frosting is pourable.
- Don't overheat the frosting and watch it very carefully. If it get's too hot it will separate and be runny. You won't be able to use it.
- Pour chocolate frosting over the cake and refrigerate as directed in the recipe.
Video
Notes
The calorie calculations are only an estimate because there are so many variations possible in this recipe.
Storage:
Since the Boston cream pie poke cake has a filling made with dairy you're going to want to keep it covered with plastic wrap and refrigerated.
You can freeze the cake prior to adding the pudding and glaze. Just thaw it and poke the holes in it and you're ready to proceed with the recipe. Don't freeze it after you add the pudding - it will be mushy and gross.
Expert Tips:
- You'll get the best results with pudding poke cakes if your cake is warm but not hot when you add the pudding.
- Save time by grabbing an unfrosted yellow cake from the bakery.
- Change it up with different flavors.
- For best results let Boston cream pie poke cake sit in the refrigerator overnight before serving. The texture and flavor are so much better!
Nutrition
Calories: 266kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 229mg | Potassium: 114mg | Fiber: 1g | Sugar: 27g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg