Boston Cream Poke Cake Recipes

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EASY BOSTON CREAM POKE CAKE

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



Easy Boston Cream Poke Cake image

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

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

BOSTON CREAM POKE CAKE

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



Boston Cream Poke Cake image

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

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

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