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Boston Creme Pie Poke Cake Recipe

Boston Creme Pie Poke Cake Recipe
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★★★★★

4.9 from 10 reviews

This Boston Creme Pie Poke Cake is a delightful twist on the classic dessert, featuring moist yellow cake filled with vanilla pudding, topped with a rich chocolate glaze. Perfect for any occasion, this cake combines creamy custard and smooth chocolate for a decadent treat.

Ingredients

Scale

Cake

  • 1 Yellow Cake Mix plus ingredients the box calls for (usually eggs, oil, and water)

Filling

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

Topping

  • 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 extract

Instructions

  1. Prepare the Cake: Preheat your oven according to the cake mix instructions. Prepare the yellow cake mix as directed on the box, then pour into a greased 9×13 inch baking pan. Bake according to package directions until a toothpick inserted into the center comes out clean. Let the cake cool slightly.
  2. Poke the Cake: Using the handle of a wooden spoon or a similar tool, poke holes all over the warm cake about 1 inch apart to allow the pudding to seep in.
  3. Prepare the Pudding: In a large bowl, whisk together the vanilla pudding packets and 4 cups of milk until smooth and slightly thickened. Pour the pudding evenly over the warm cake, filling the holes. Refrigerate the cake for at least 2 hours or until set.
  4. Make the Chocolate Glaze: In a saucepan over low heat, combine the heavy cream, butter, and semi sweet chocolate pieces. Stir constantly until the ingredients melt and form a smooth mixture. Remove from heat and whisk in powdered sugar and vanilla extract until fully combined and glossy.
  5. Top the Cake: Pour the chocolate glaze evenly over the chilled cake, spreading it smoothly with a spatula. Refrigerate the cake for an additional 30 minutes to allow the chocolate topping to set.
  6. Serve: Slice the Boston Creme Pie Poke Cake into squares and serve chilled. Enjoy the creamy, chocolatey, and moist dessert!

Notes

  • Use low-fat and sugar-free pudding mix to reduce calories if desired.
  • Ensure the cake is warm when poking so the pudding seeps through effectively.
  • The semi sweet chocolate can be substituted with dark or milk chocolate based on preference.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Allow the cake to chill thoroughly for best texture and flavor integration.

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/