Boston Creme Pie Poke Cake
I like to keep a couple of quick desserts in my back pocket for the moments when people show up hungry and I have not planned a thing. Potlucks, Sunday dinners, a neighbor stopping by with a plate of her own.
That is exactly why this Boston Creme Pie Poke Cake landed on my list of desserts to make. It looked easy, it starts with a cake mix, and Boston Creme Pie has always been a favorite of mine.
What I love most is that you get all the flavors of the classic pie in a light, layered cake instead of a fussy pastry. No rolling dough, no custard stirred on the stove, no stress.
If you have never made a poke cake before, the idea is simple. You bake a cake, you poke it full of holes, and you pour something delicious over the top so it seeps into every bite. It is one of the most forgiving desserts I know, and it never fails to get a reaction at the table.
Here is the little story behind my first batch. I bought everything for this cake on a Tuesday, carried the bag inside, and then completely forgot about it.
Days later I was digging through the pantry for something else and found those two boxes of vanilla pudding staring back at me. I decided right then to bake it for Sunday dinner at my in laws.
My camera had died that week, so I never got a pretty slice photo, but nobody at that table cared. What they saw were three distinct layers: moist cake, a thick pudding layer, and a sweet chocolate topping.
This is a dessert recipe, and it is American comfort food through and through. It is also the kind of thing I make again and again because the assembly is forgiving. If you can bake a box cake and stir pudding, you can absolutely make this cake.
Jump to:
- Boston Creme Pie Poke Cake
- Ingredients
- Instructions
- Recipe details
- FAQs
- What is a Boston cream pie poke cake?
- How do you make Boston cream pie poke cake?
- What kind of pudding is best for Boston cream pie poke cake?
- How long does Boston cream pie poke cake need to chill?
- Boston Creme Pie Poke Cake
- Ingredients
- Instructions
- Last Step:
- Did you make this recipe?
Ingredients
There are three simple parts here: the cake, the pudding layer, and the chocolate ganache on top. Nothing exotic, and most of it probably already lives in your pantry.
- 1 yellow cake mix, plus the ingredients the box calls for
- 2 (3 oz.) packages vanilla pudding. Low fat and sugar free are fine
- 4 cups milk, for the pudding
- 1/4 cup heavy cream, for the ganache
- 3 tbsp. butter, for the ganache
- 4 ounces semi sweet chocolate. A brick broken into pieces works best
- 1 cup powdered sugar
- 1 tsp. vanilla
Two notes before you shop. First, on the cake mix, the box directions are your guide, so check what yours asks for. I like to swap the water for an equal amount of milk and add one extra egg, which gives a moister, richer cake.
Second, on the chocolate, a bar you break up yourself melts beautifully into the cream and butter.
For the cream, heavy cream or heavy whipping cream both work here. That is what gives the topping its smooth, glossy finish.
This recipe is also easy to shop for. One box of cake mix, two small boxes of pudding, a bag of powdered sugar, and a few items from the dairy aisle, and you are done.
| Layer | What goes into it |
|---|---|
| Cake base | 1 yellow cake mix plus the ingredients the box calls for |
| Pudding layer | 2 (3 oz.) packages vanilla pudding and 4 cups milk |
| Chocolate topping | 1/4 cup heavy cream, 3 tbsp. butter, 4 ounces semi sweet chocolate, 1 cup powdered sugar, 1 tsp. vanilla |
Instructions
Prep time is about 10 minutes and the cake bakes for about 35 minutes. The rest of the process is mostly waiting, which is the easy part. Here is how it all comes together.
- Bake the cake. Prepare the cake according to the package directions. My favorite upgrade is to replace the water with equal parts milk and add one additional egg, which makes a moister, richer cake. Bake it in the dish you plan to serve it from, because this cake stays right where it is.
- Mix the pudding. When the cake has about five minutes of baking left, whisk the 4 cups of milk together with both packages of pudding. Stop when the pudding thickens up but is not fully set. You want it thick enough to hold a spoon, still loose enough to pour.
- Poke and pour. When the cake is finished but still warm, poke holes all throughout it using the back of a wooden spoon. Pour the pudding over the warm cake, then refrigerate until the cake has cooled and the pudding has set up, about 2 hours.
- Make the ganache. When the pudding is set, scald the butter and cream in the microwave, which takes about 2 minutes. Do not let it boil. Add the chocolate and stir until it is melted and smooth. Whisk in the vanilla and powdered sugar until no lumps remain. If the ganache is too thick, add a few drops of water until you get a nice consistency. Pour it over the cake and return it to the fridge for another 2 to 3 hours.
One practical note before you start: this cake needs room in the refrigerator, and it needs to stay level while the pudding sets, so clear a shelf ahead of time. Wrestling a crowded pan out later is the only way to mess up those pretty layers.
The poking step is the fun part, and it is also where the magic happens. Every hole becomes a little pocket of vanilla pudding, so the cake ends up creamy from the inside out. There is no wrong way to do it. Just work your way across the whole pan and do not worry about neat rows.
A few small things that make a big difference:
- Pour the pudding while the cake is still warm. Warm cake drinks up that pudding and stays extra moist.
- Give the pudding the full 2 hours. If it has not set, the ganache will sink into it instead of sitting on top.
- Scald means hot and steaming, not bubbling. If yours does boil, let it sit for a minute before you add the chocolate.
- The powdered sugar gives the topping its body and its soft shine, so whisk until you truly cannot see any lumps.
- Chill the finished cake for the full 2 to 3 hours. Cold layers slice cleanly and taste best.
Then comes the moment I always look forward to. You pull the dish out, the ganache has firmed into a glossy blanket, and the first slice shows off those three beautiful layers. It tastes like Boston Creme Pie, just in a softer, spoonable form.
If you skip the milk and egg swap, the cake still works. It will simply be a little less rich, which is a perfectly fine trade on a busy night.
Recipe details
This recipe yields 1 cake, which is plenty for a crowd. Prep time is 10 minutes and cook time is 35 minutes. Add about 2 hours of chilling for the pudding layer and another 2 to 3 hours once the ganache goes on, so plan for this cake to spend most of its day in the refrigerator.
The recipe’s author used an 8 by 11 inch glass dish, so if that is the size you have on hand, you are all set. A similar size baking dish works just as well.
Storage is simple. Keep the cake covered in the refrigerator and plan to finish it within 3 days. After that the cake starts to soften too much and the topping loses its shine.
Serve it cold, straight from the fridge, and wipe your knife between slices so each piece shows those clean layers. It is a hit at potlucks, holiday tables, and family dinners, and it is just as welcome on a random Tuesday when you need something sweet without a lot of work.
If you are feeding a smaller group, you can still make the whole cake. Just keep it covered and enjoy a slice for a few days. It holds up well and might even taste better on day two, once the pudding has fully soaked into the cake.
FAQs
What is a Boston cream pie poke cake?
A Boston cream pie poke cake is a simplified, layered dessert that captures the flavors of a classic Boston cream pie. It starts with a yellow cake mix that is baked, poked with holes, and then filled with a vanilla pudding layer. The cake is finished with a rich chocolate ganache topping and chilled until set.
How do you make Boston cream pie poke cake?
Prepare a yellow cake mix according to package directions and bake it. While the cake is still warm, poke holes all over it with the back of a wooden spoon. Whisk together 4 cups of milk with two 3-ounce packages of instant vanilla pudding and pour it over the cake. Refrigerate for about 2 hours, then top with a ganache made from 4 ounces of semi-sweet chocolate, 1/4 cup heavy cream, 3 tablespoons butter, 1 cup powdered sugar, and 1 teaspoon vanilla. Chill for another 2 to 3 hours before serving.
What kind of pudding is best for Boston cream pie poke cake?
Instant vanilla pudding mix is essential for this recipe, as it sets properly without additional cooking. Both regular and sugar-free or low-fat instant vanilla pudding work well. Do not use cook-and-serve pudding, as it will not thicken correctly when poured over the warm cake.
How long does Boston cream pie poke cake need to chill?
The cake needs to chill for at least 4 to 5 hours total. After pouring the pudding over the warm cake, refrigerate it for about 2 hours until the pudding is set. Once the ganache is added, return the cake to the refrigerator for another 2 to 3 hours. Chilling overnight is ideal for the cleanest slices and best flavor.
Boston Creme Pie Poke Cake
Boston Creme Pie Poke Cake I like to keep a couple of quick desserts in my back pocket for the moments when people show up hungry and I have not planned a thing. Potlucks, Sunday dinners, a neighbor stopping by with a plate of her own.
- Total Time: 0 min
- Yield: 1 cake 1x
Ingredients
1 Yellow Cake Mix
2 3 oz. packages vanilla pudding, low fat and sugar free is fine
4 cups milk
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
1-Prepare cake according to package directions: 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.
2-When cake has about five minutes remaining,: 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.
3-When cake is finished, but still warm,: 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.
4-When pudding is set, prepare the ganache: 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.
Last Step:
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- Cook Time: 35 min
- Method: bake
