Best Boston Cream Poke Cake Recipes

EASY BOSTON CREAM POKE CAKE

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.

BOSTON CREAM POKE CAKE

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.

EASY BOSTON CREAM POKE CAKE RECIPE - (4.4/5)

Steps:

• Preheat your oven to 350°F. Into your stand mixer or large mixing bowl place 1 yellow cake mix, 1/3 cup flour and 1 box of vanilla pudding. Toss together to combine. Add 1 1/2 cups water, 4 eggs, 1/3 cup sour cream, 1 teaspoon vanilla and 1/3 cup canola oil. Mix for 30 seconds. Scrape the bottom of the bowl and mix on medium speed for 2 minutes, or until the batter is nice and glossy. Spray a 9x13-inch with cooking spray and pour the batter inside. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. To your stand mixer or large mixing bowl pour 2 boxes of instant vanilla pudding. Add 3 1/2 cups of Half and Half. Foreign readers, Half and Half is a dairy product made of half whole milk and half cream. Whip the pudding mixture on medium high until nice and thick. Carefully spoon the 3/4 of the pudding mixture into a disposable cake decorating bag with a large piping tip. Stick the tip into the cake and pipe the pudding into it, every 2 inches or so should do. Spread the remaining pudding over the top of the cake. To make the chocolate ganache: Place 1 cup semi sweet chocolate chips and 3/4 heavy cream into a glass measuring cup. Heat in the microwave at 30 second intervals, stirring after each one. The chocolate and cream will combine and become nice and satiny. Add 1 teaspoon vanilla, stir well and allow it to sit on the counter to cool for about 15 minutes. Pour the chocolate ganache over the top of the cake and carefully spread it out evenly. Refrigerate (uncovered) for at least 1 hour, and up to 2 days.

BOSTON CREAM POKE CAKE

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.

BOSTON CREAM POKE CAKE

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.

BOSTON CREAM POKE CAKE RECIPE - (4.5/5)

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/CUPCAKES

Steps:

• 1. For the filling. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stiff peaks form. It will be runny if you don't beat it long enough. Then cover and put into fridge til needed. If you don't use all of it for this recipe, it will last a couple days in the fridge.
• 2. For ganache. Heat cream in sauce pan until it comes to a boil. Remove from heat and pour over chocolate chips in a mixing bowl. Stir to mix together and let cool slightly. Keep in the fridge until ready to serve.
• 3. For the cake or cupcakes. 1 yellow or chocolate cake mix-Make as directed on box for cupcakes. Or, poke holes in as a cake and make it a poke cake. Make sure your cake or cupcakes are cool before you put the filling in. I use the handle of a bigger spoon to make the holes. Use a pastry bag with a large tip, or you can use a plastic lunch bag with one of the corners just snipped to fill in the holes. Then spread the ganache over the top of the cake. Keep in the fridge til ready to serve.

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

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.

CLASSIC BOSTON CREAM POKE CAKE RECIPE - (4.2/5)

Steps:

• Instructions: 1. Bake the cake, according to the box instructions, in a 13×9 inch pan. Remove the cake from the oven to a cooling rack and let cool until it comes to room temperature. 2. Once the cake is cooled, mix the instant pudding according to package instructions. 3. Using a wooden spoon handle or any other instrument available, poke holes in the cooled cake. 4. Pour the pudding over the cake slowly, allowing it to fill the holes. 5. Cover the pan with plastic wrap and refrigerate the cake until the pudding is absorbed and set, about 2 hours. 6. Once the pudding is set, make the chocolate glaze. Microwave all the glaze ingredients together in a microwave-safe bowl {I use the Pyrex measuring cup I measured the cream in} at 45 second intervals on high. Stir after each 45 second until the chocolate is melted and the ingredients are combined. 7. Pour the glaze over the cake carefully, ensuring full coverage. 8. Store cake in the refrigerator until ready to serve. Can be refrigerated up to 3 days but it tastes best within the first 24 hours. The pudding begins to become absorbed in the cake after that.

BOSTON CREAM PIE POKE CAKE RECIPE - (4.5/5)

Steps:

• Make cake according to directions and bake in a well greased 9x13 pan. When cake is finished, while still warm, poke holes all over the cake. In a bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Pout pudding on top of warm cake taking care to pour straight into the holes. Take a spoon and spread the pudding out. Put cake in the fridge. Chill about 2 hours. Microwave frosting 10-15 seconds. It should be thick yet still pourable. Spread frosting evenly over the cake. Allow to cool on the counter fro a few minutes then place in the refrigerator to fully set up.

BOSTON CREAM POKE CAKE

Steps:

• Preheat oven to 350 degrees F. Butter and lightly flour, or use Baker's Joy spray, to prepare a 9"x13" casserole dish.
• Prepare cake mix according to package instructions. Let cake cool completely before proceeding (one hour on the counter and 1/2 an hour in the refrigerator is recommended.)
• Use the round handle of a wooden spoon to poke holes (all the way to the bottom) all over the cake. Set aside.
• Whisk together instant puddings, milk and vanilla extract. Quickly, before pudding thickens, pour all over the cake, using a spatula to evenly distribute and guide the pudding into the holes. Refrigerate cake for one hour before proceeding.
• Over medium heat, warm cream in a saucepan until it begins to simmer. Remove from heat, add chocolate chips and corn syrup; stir several minutes until smooth.
• Let cool for 10 minutes, then evenly pour/spread chocolate mixture over chilled cake. Use a toothpick to burst any small bubbles in the chocolate for a glassy smooth top.
• Refrigerate cake for several hours or overnight before serving. Store in refrigerator.

BOSTON CREAM POKE CAKE

Steps:

• 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 Chocolate Fudge Frosting
• 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.