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Boston Creme Pie Poke Cake Recipe

Boston Creme Pie Poke Cake Recipe
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★★★★★

5.1 from 10 reviews

This Boston Creme Pie Poke Cake is a delightful dessert combining moist yellow cake with creamy vanilla pudding filling and a rich chocolate glaze. Perfect for gatherings or as a decadent treat, this cake mimics the classic Boston Creme Pie flavors in an easy, poke-cake format.

Ingredients

Scale

Cake

  • 1 Yellow Cake Mix (with ingredients as per box instructions)

Filling

  • 2 packages (3 oz. each) vanilla pudding mix (low fat and sugar free preferred)
  • 4 cups milk

Chocolate Glaze

  • 1/4 cup heavy cream
  • 3 tbsp. butter
  • 4 ounces semi-sweet chocolate (a brick broken into pieces works best)

Topping

  • 1 cup powdered sugar
  • 1 tsp. vanilla extract

Instructions

  1. Prepare the Cake: Preheat your oven as directed on the cake mix box. Prepare the yellow cake batter according to the package instructions and pour it into a greased baking pan. Bake the cake until a toothpick inserted in the center comes out clean, then allow it to cool completely.
  2. Poke the Cake: Once cooled, use the handle of a wooden spoon or a similarly sized utensil to poke holes all over the top of the cake, spacing the holes about an inch apart.
  3. Make the Pudding Filling: In a large bowl, whisk together the vanilla pudding mixes with 4 cups of milk until smooth. Let it set for a few minutes until it thickens.
  4. Fill the Cake: Pour the prepared pudding evenly over the poked cake, allowing it to seep into the holes. Spread the pudding gently to cover the entire cake surface. Refrigerate the cake to let the pudding set firmly, about 1-2 hours.
  5. Prepare the Chocolate Glaze: In a saucepan, heat the heavy cream and butter over medium heat until the butter melts and the mixture begins to simmer. Remove from heat and add the semi-sweet chocolate pieces. Let it sit for a minute, then stir until smooth and glossy.
  6. Glaze the Cake: Pour the chocolate glaze evenly over the chilled pudding layer on the cake. Spread gently with a spatula if needed. Return the cake to the refrigerator to let the glaze set, about 30 minutes.
  7. Prepare the Topping: Whisk together powdered sugar with vanilla extract to create a light vanilla icing. Drizzle or dollop over the set chocolate glaze for a decorative finish just before serving.
  8. Serve and Enjoy: Slice the Boston Creme Pie Poke Cake and serve chilled. Enjoy the smooth vanilla pudding filling contrasted by the rich chocolate topping and moist yellow cake base.

Notes

  • Ensure the cake is completely cooled before poking and adding pudding to avoid ruining the texture.
  • Using semi-sweet chocolate pieces broken from a brick melts more evenly for the glaze than chips.
  • Low-fat and sugar-free pudding mix options make this dessert lighter but still delicious.
  • Refrigerate the cake for at least 3 hours total for best flavor and texture consolidation.
  • For added decoration, sprinkle with toasted coconut or sliced almonds before the glaze sets.

Nutrition

Keywords: Boston Creme Pie, Poke Cake, Vanilla Pudding Cake, Chocolate Glaze Cake, Easy Dessert

Find it online: https://spatulaqueen.com/boston-creme-pie-poke-cake-recipe-2/