There is nothing better than an easy dessert. I love having a bunch of quick, throw together dishes in my arsenal that I know I can make speedily for last minute guests, a potluck, or just for us, so when I saw this Boston Creme Pie Poke Cake I knew I had to add it to my “to make” list. It seemed easy and Boston Creme Pie is one of my favorite desserts.
I ran out and bought all the ingredients for the cake and then promptly forgot about it. While rummaging through my pantry today, I saw the pudding boxes hanging out in the back and it dawned on me that I never made the cake! We have Sunday dinner at my in-laws, so I knew today would be a perfect day to make it.
This recipe was very quick to throw together and was really good! Despite all the layers, this cake is nice and light, and has all the delicious flavors of a traditional Boston Creme Pie. If you are looking for an easy dessert for your next get together, you have to try this cake!
My camera is broken, so I didn’t get to take a shot of an individual piece of cake, but there is a delicious layer of moist cake, a thick layer of pudding, and then the sweet chocolate topping! Together, these flavors work so well together! I can’t wait to make this cake again and to see if I can come up with any other combinations!
Boston Creme Pie Poke Cake
This easy poke cake recipe is a delicious version of the popular Boston cream pie!
Ingredients
- 1 Yellow Cake Mix + Ingredients the box calls for
- 2 3 oz. packages of vanilla pudding low fat and sugar free is fine
- 4 cups milk
Chocolate Ganache:
- 1/4 cup heavy cream
- 3 tbsp. butter
- 4 ounces semi sweet chocolate-A brick broken into pieces works best
- 1 cup powdered sugar
- 1 tsp. vanilla
Instructions
-
Prepare cake according to package directions. I like to replace the water with equal parts milk and also add one additional egg to make a moister, richer cake.
-
When cake has about five minutes remaining, prepare your pudding. Whisk together the 4 cups of milk with both packages of pudding until pudding thickens up, but isn't set.
-
When cake is finished, but still warm, poke holes all throughout the cake using the back of a wooden spoon. Pour pudding over the cake and then refrigerate until cooled and pudding has set up, about 2 hours.
-
When pudding is set, prepare the ganache. In the microwave, scald the butter and cream, which takes about 2 minutes Do not boil. When finished, add in the chocolate and stir until melted and smooth. Whisk in the vanilla and powdered sugar until no lumps remain. If too thick, add a few drops of water until you get a nice consistency. Pour ganache over the cake and return to the fridge for another 2-3 hours.
Looking for more dessert recipes?
Thanks so very much for sharing my Boston Creme Pie Poke Cake. It looks delicious. I pinned it twice, and tweeted it twice.
I am glad you enjoyed it.
Blessings,
Diane Roark
Thank you for sharing my post and for your awesome recipe!
Looks yummy! Pinned and visiting from the #ultimateparty!
Thank you so much for stopping by and for pinning my post!
How long should I keep it and it still be good?
No more than 3 days.
What a great idea! Thanks for sharing it!
oh my this will be so delicious!! I love Boston Cream pie, this sounds like a very doable substitute!
I think this may be even better than the original!
this looks deelish!
b
Thank you 🙂
Looks delicious! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.
This looks so good, I can hardly stand it! I can’t wait to make it.
Stopping by from a blog hop. This looks amazing. I love Boston Creme Pie and this would be so easy to do.
This sounds amazing!! Love it. Pinning and thanking.
Made this cake and it was a disaster … the chocolate topping slid off and looked unappetizing. However, it tasted good if you didn’t look at what you were eating. Sorry!
Jan I’m so sorry it didn’t turn out! That has never happened to me, I can’t figure out what could have gone wrong. I am glad at least that the mess still tasted good!
Do you use instant pudding?
Yes, instant!
Hi Amanda!
What size glass dish did you use?
It was an 8 by 11!
You don’t say what kind if cream???
Just heavy cream or heavy whipping cream! Sorry! Updated that in the recipe.
Anyone try this using chocolate cake?
I haven’t Julie, but if you like chocolate cake, definitely go for it! I think it would be great!
Thank you, I will be this week sometime. I will let you know how it goes!
I made this for my sons Birthday. And EVERYONE SAID IT WAS THE BEST CAKE THEY HAVE EVER HAD 🙂 It was so good that I’m making my daughter in law one today for her Birthday! My sons Birthday was in June and it’s now August and I hope it turns out as wonderful as my first one 🙂 I did however make a little pasty cream but added the cook and serve vanilla pudding to my pastry cream for added color and flavor..
AH LISA! I am so glad everyone loved it! This is such an old recipe on the site but is so good! I need to update it!!