Boston Cream Poke Cake Recipes

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BOSTON CREAM POKE CAKE



Boston Cream Poke Cake image

You'll love this Boston Cream Poke Cake recipe from Delish.com.

Categories     boston cream poke cake recipe     easy boston cream recipe     easy poke cake recipe     best poke cake recipe

Time 2h50m

Yield 12 servings

Number Of Ingredients 6

Cooking spray
1 box yellow cake mix, plus ingredients called for on box
2 (5.1-oz) packs of instant vanilla pudding
4 c. cold milk
2 c. chocolate chips
1 c. heavy cream

Steps:

  • Preheat oven to 350°. Grease a 9"-x-13" pan with cooking spray. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
  • Cool cake completely, then poke big holes across entire surface of the cake using the rounded end of a wooden spoon. In a medium bowl, whisk together pudding mix and milk until mixture begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.
  • Make the ganache: Put chocolate chips in a medium glass bowl and set aside. In a small saucepan over medium-low heat, bring heavy cream to a simmer, then pour over chocolate chips, whisking until smooth. Pour ganache over chilled cake and serve.

EASY BOSTON CREAM POKE CAKE



Easy Boston Cream Poke Cake image

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.

Provided by Ally Ofstie

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
¼ cup vegetable oil
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
  • 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.
  • 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.

Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g

BOSTON CREAM POKE CAKE



Boston Cream Poke Cake image

Make and share this Boston Cream Poke Cake recipe from Food.com.

Provided by Jazz Lover

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 4

1 (18 ounce) box yellow cake mix
2 (3 1/2 ounce) boxes intstant French vanilla pudding mix
4 cups milk
1 (16 ounce) can chocolate frosting

Steps:

  • Make cake according to package instructions.
  • Mix pudding mix with milk.
  • Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
  • While cake is still warm, poke holes in cake using a wooden spoon.
  • Pour pudding over cake and gently press pudding into cake.
  • Cool cake in the refrigerator.
  • Remove foil from frosting.
  • Microwave for 10-15 seconds and stir.
  • Frosting should be pourable but not bubbly.
  • Pour over cake and spread gently.

Nutrition Facts : Calories 446.7, Fat 14.7, SaturatedFat 4.8, Cholesterol 12.2, Sodium 620.4, Carbohydrate 75.9, Fiber 0.8, Sugar 55.2, Protein 5

BOSTON CREAM POKE CAKE



Boston Cream Poke Cake image

Be the star of your next get-together with our Boston Cream Poke Cake. Boston Cream Poke Cake is an exciting way to enjoy the flavors of your favorite pie.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 16 servings

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 qt. (4 cups) cold milk
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.
  • Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 32 g, Protein 5 g

BOSTON CREAM CAKE



Boston Cream Cake image

Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (9 ounces) yellow cake mix
1/2 teaspoon lemon extract
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 ounce semisweet chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 to 3 teaspoons hot water

Steps:

  • Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.

Nutrition Facts :

4-INGREDIENT BOSTON CREAM POKE CAKE RECIPE - (4.4/5)



4-Ingredient Boston Cream Poke Cake Recipe - (4.4/5) image

Provided by critty

Number Of Ingredients 4

1 box yellow cake mix
2 (3.4 ounces) boxes instant vanilla or French vanilla pudding
4 cups milk
1 tub chocolate frosting

Steps:

  • Make cake according to directions and bake in well greased 9x13 pan. When cake is finished and while still warm, poke holes all over cake using handle of wooden spoon. The holes need to big and make sure you poke all the way down to the bottom of the pan. In medium bowl, add milk to pudding mixture and whisk until all lumps are gone. Pour on top of cake and be sure to pour directly into the holes in the cake. Spread out with a spoon all the way to the sides of the pan and gently push into the holes. Put cake in the refrigerator and be sure cake is cool completely before adding frosting (about 2 hours). When ready to frost, remove lid and foil from frosting tub and put in microwave for 10-15 seconds. Stir with a spoon - should be thick but pourable - not bubbly hot. Pour frosting onto cake. Spread frosting to evenly cover cake. Start in the middle and spread to the sides. Allow to cool on counter for several minutes and then put in refrigerator. Cake tastes better if it has been in the refrigerator overnight.

BOSTON CREAM POKE CAKE RECIPE - (4.5/5)



Boston Cream Poke Cake Recipe - (4.5/5) image

Provided by carvalhohm2

Number Of Ingredients 4

1 box yellow cake mix plus the ingredients needed to make cake; eggs, oil and water
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting

Steps:

  • Make cake mix according to directions and bake in a well-greased 9x13 pan. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Whisk until all the lumps are gone. Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours). Remove the lid and foil covering from the tub of chocolate frosting. Pop it in the microwave for about 10-15 seconds. Stir with a spoon. It should still be a little thick but pourable-not bubbly hot. Pour chocolate frosting on top of pudding. Spread frosting evenly over cake starting in the center then spreading it towards the sides. Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up. This cake needs to be kept refrigerated.

BOSTON CREAM POKE CAKE



Boston Cream Poke Cake image

Yield 20

Number Of Ingredients 7

1 (15.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
4 cups milk
2 (3.4 ounce) boxes instant vanilla pudding
1 (16 ounce) container chocolate frosting (or favorite homemade chocolate frosting)

Steps:

  • Heat oven to the temperature suggested on the cake mix box. Make cake mix according to directions on box by adding in the water, vegetable oil and eggs.
  • Bake in a 9 x 13 inch pan as directed on cake mix box.
  • When cake is finished baking and is still warm, poke holes all over cake using a wooden spoon handle or other similar size object (you want those holes fairly big so the pudding has room to get in there and you need to poke straight through to the bottom of the cake).
  • In a medium bowl, add milk to pudding mixes and continue to whisk until most of the lumps are removed.
  • Pour pudding on top of warm cake, making sure to pour straight into the holes in the cake.
  • Take a spoon and spread it evenly across the top of the cake (very gently press down pudding to ensure that pudding goes into the holes and spread it all the way to the sides).
  • Put cake in fridge and allow to cool completely before adding the frosting (about 2 hours).
  • Remove the lid and foil covering from the tub of chocolate frosting and microwave for about 10-15 seconds. Stir frosting with a spoon- it should still be thick. Gently spoon or pour chocolate frosting on top of pudding. Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.
  • Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.

Nutrition Facts : Servingsize 1 serving

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