boston cream poke cake

Poke cakes are a fun and easy dessert that have a surprise inside! The perfect dessert for your next potluck or party.

Boston Cream Poke Cake

yellow cake mix (plus ingredients to prepare)

vanilla pudding mix (2 (3.4 ounces) boxes)

milk

vanilla

semi-sweet chocolate chips (1 1/3 cups)

corn syrup (or butter if you prefer)

heavy cream

Prepare and bake the cake in a 13x9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.

In a large bowl, whisk together pudding, milk, and vanilla, but don&#039;t let it thicken. Pour the thin pudding over cake in an even layer, poking down into the holes if necessary. 

Refrigerate the cake for one hour.

Place the chocolate chips and corn syrup in a heat-proof bowl.&nbsp;

In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Alternatively, you can microwave the cream until hot.&nbsp;

Pour hot cream over chocolate chips and let sit for 2 minutes to melt.&nbsp;

Stir until smooth. Let the glaze cool for 10 minutes.

Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.

Chocolate Glaze

https://embed.mediavine.com/videos/invv8okoxp34e22fpxjh

Boston Cream Poke Cake - This delicious ganache topped poke cake was inspired by Boston Cream Pie. It starts with a cake mix, so it's super easy to make!

Super moist cake, topped with a fudgy chocolate frosting. All the flavor of a Boston Cream Pie with none of the work.

Box Yellow Cake Mix (Plus Ingredients Called For on the Box)

3.5 Oz. Box Instant Vanilla Pudding Mix

Cups Whole Milk

Ounce Can Sweetened Condensed Milk

1½ Sticks Butter (Softened)

¾ Cup Cocoa Powder

Water

Teaspoon Vanilla Extract

Cups Powdered Sugar

Bake cake in a 13x9 inch pan according to the box directions.

While cake is baking, whisk pudding and whole milk. Let stand for 2-3 minutes or until thickened. Then, whisk in sweetened condensed milk.

When cake is done baking, poke holes in it using the handle of a wooden spoon.

Pour pudding mixture evenly over the cake. Cool cake completely.

For the Cake

In a large bowl, cream butter until light and fluffy. Stir in cocoa powder.

Pour in boiling water, and vanilla. Mix until well combined.

Gradually add in powdered sugar a little at a time until you reach your desired consistency.

Evenly spread frosting over cake. Store in the refrigerator.

For the Frosting

Boston Cream Poke Cake is a buttery yellow cake base is poked and filled with creamy pudding mixture, then topped rich, thick chocolate glaze.

box yellow cake mix

half and half (divided)

eggs

(1 stick) salted butter, melted

vanilla pudding mix

chocolate chips

Preheat the oven to 350 and spray a 9x13 inch baking pan with non-stick spray.

In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, eggs and the melted butter until well combined, about 2 minutes.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.

Use the back of a wooden spoon or other round tool to poke holes all over the cake. You want to make sure that the holes are rather large so really make a hole with whatever you are using.

Pour the remaining 4 cups of half and half in a bowl and then whisk in the two boxes of french vanilla pudding mix until combined.

Pour the pudding mixture over the cake and then gently spread it out evenly on the cake. Don’t wait for the pudding to thicken before pouring it.

Refrigerate the cake with the pudding for twenty minutes.

To make the ganache, place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot and almost simmering. It doesn’t need to boil but it does need to be very, very hot.

While the cream is heating, place the dark chocolate chips in a medium sized mixing bowl. Pour the hot cream over the dark chocolate chips and allow it to set for about 1 minute.

Mix together the chocolate chips and cream with a fork, until the chocolate is melted and thick, about 1-2 minutes.

Pour the ganache all over the cake and spread into an even layer with a spreading spatula.

Refrigerate the entire cake for at least 2 hours or overnight so everything can set. Serve cold.

Boston Cream Poke Cake takes the same delicious flavors of a Boston Cream Pie and puts them in an easy pudding poke cake.

water

vegetable oil

box Instant French Vanilla Pudding

mini semi-sweet chocolate chips

corn syrup

strawberries (, for serving)

Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.

In a large mixing bowl, combine yellow cake mix, water, vegetable oil and eggs. Mix until just combined.Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.

Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.

Allow the cake to cool slightly.

Meanwhile whisk together French Vanilla pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 2 minutes.

Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.

Chill for a minimum of 30 minutes.

When ready to frost, prepare chocolate ganache by heating heavy cream in a double boiler over high heat.

When hot and about to boil, remove from heat and whisk in semi-sweet chocolate chips and light corn syrup. Whisk until smooth.

Allow to cool for 5 minutes. While still warm, pour over cake.

Cover and chill fro 30 minutes before serving.

If you've tried this recipe, come back and let us know how it was!

The recipe is so easy to follow, gives a couple of shortcuts cutting the time it takes in the kitchen and the end result tastes just like those fancy Boston Cream Pies that you buy uptown.

Box yellow cake mix

vanilla instant pudding mix

C. Milk

Container chocolate frosting

Preheat the oven to 350 degrees, and prepare the yellow cake mix according to the package instructions. Bake in a well greased 9x13 baking dish for the length of time listed on the box.

Let the cake cool.

Mix together the pudding mix and milk in a mixing bowl and whisk well to combine. Let sit for 5 minutes to thicken.

Using the handle of a large cooking spoon, poke holes all over the surface of the cake.

Pour the pudding over the cake, making sure it gets down into the holes. Chill the cake in the fridge for several hours.

Place the chocolate frosting into the microwave for 15 second intervals until softened and able to be poured.

Pour the frosting over the cake, and spread it out into a smooth layer. Serve immediately or chill again before serving if desired.

My popular Keto Boston Cream Poke Cake is back and better than ever! Check out this luscious low carb cake topped with sugar free chocolate ganache!

Keto Boston Cream Poke Cake

almond flour

Swerve Granular

protein powder

baking powder

salt

butter (melted)

vanilla extract

water (more as needed)

almond milk (or low carb milk of choice)

allulose

tsp vanilla extract

heavy whipping cream

sugar free chocolate chips

Preheat the oven to 350ºF and grease a 9x9 inch metal baking pan.

In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Stir in the eggs, butter, vanilla, and water until well combined.

If the batter is very thick, add more water, 1 tablespoon at a time. It shouldn't be pourable, but you should be able to scoop and spread it easily.

Spread evenly in the prepared pan and bake 15 to 20 minutes, until golden brown on the edges and just firm to the touch. Remove and let cool in the pan.

Once cool, use a wooden spoon to poke holes all over the cake.

Cake

In a medium saucepan over medium heat, combine the cream,  milk, and the sweetener and bring to just a simmer.

In a medium bowl, whisk together the egg yolks with a pinch of salt. Slowly stir in about half of the hot cream mixture whisking continuously. Then slowly whisk the egg mixture back into remaining cream mixture in the pan.

Continue to cook another 3 to 5 minutes, whisking continuously, until the mixture begins to thicken. Stir in the vanilla extract.

Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate 2 hours to help it firm up.

Pastry Cream Filling

In a small saucepan over medium low heat, bring the cream to a simmer. Remove from heat and add the chocolate chips. Let sit to melt 5 minutes then whisk until smooth.

Pour over the chilled cake and spread to the edges. Let set 1 hour.

Chocolate Ganache

I made this tonight for a 1 yr olds birthday. It was a hit. EVERYONE loved it and kept raving about it. NONE of them are low carbers or keto and I did not tell them it was low carb, keto or even sugar free....no one knew! This was a hit and will be made again and again (PS this is amazingly easy and fairly quick to do)
Thanks Carolyn for another hit out of the park recipe!!!

Love all your recipes! This one... omgoodness! No one would ever know it was keto! The pops of custard are perfect matched with the chocolate. Thank you for sharing this!

It came out excellent!  Can't wait to try the coconut version!

Hi Carolyn,   I am in the process of making the cake and I am not sure what the total amount of vanilla is.  The ingredients listing calls for 1 1/2 tsp in the cake and the cream filling says to add vanilla but does not have it in the ingredient list.  I ended up putting another 1 1/2 tsp.  I will let you know how it comes out!

https://www.youtube.com/watch?v=JVQOmuYuuM0

My popular Keto Boston Cream Poke Cake is back and better than ever! Check out this luscious low carb cake topped with sugar free chocolate ganache!

Ingredients

Cake:
2 ¼ cups almond flour
½ cup Swerve Granular
⅓ cup unflavored whey protein powder
2 teaspoon baking powder
¼ teaspoon salt
3 large eggs
½ cup butter melted
1 ½ teaspoon vanilla extract
¼ cup water more as needed

Pastry Cream Filling:
½ cup heavy cream
½ cup almond milk or low carb milk of choice
⅓ cup allulose
3 large egg yolks
Pinch salt

Chocolate Ganache:
½ cup heavy whipping cream
3 ounces sugar free chocolate chips

Full Printable Keto Boston Cream Poke Cake Recipe: https://alldayidreamaboutfood.com/keto-boston-cream-poke-cake/

#ketodessert #lowcarbrecipes #sugarfreedessert

Dreamy Keto BOSTON CREAM Poke Cake!

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Top 6 boston cream poke cake recipes from across the web

The most viewed boston cream poke cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boston Cream Poke Cake

Boston Cream Poke Cake

Boston Cream Poke Cake

Boston Cream Poke Cake

Boston Cream Poke Cake

Keto Boston Cream Poke Cake

The most viewed boston cream poke cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine