Boston Cream Pie Poke Cake

Boston Cream Pie Poke Cake combines two fantastic desserts, Boston cream pie and poke cake, into a moist cake with a surprise in the middle! It’s filled with vanilla pudding and topped with chocolate ganache.

When I asked my oldest what he wanted for his birthday dessert, he wisely replied, anything you need to make for your blog. I had selected this Poke Cake Recipe for January’s #TwoSweetiePies, so it became a celebratory dessert!

Boston Cream Pie Poke Cake

Poke cakes are still all the rage. Allowing pudding or doctored up sweetened condensed milk to infuse into a baked cake makes for a super moist dessert. The components for this Boston cream pie poke cake are similar to the classic Boston cream pie, which is actually a vanilla butter cake filled with pastry cream and topped with a chocolate glaze.

To make it even easier, instant vanilla pudding is used in lieu of the more complicated French creme patisserie. The family went nuts for this cake. And I sent some leftovers home with the birthday boy. His roommate sent him a text asking if he could have another piece! A winner all around.

If you are new to poke cakes, check out all this Poke Cake Recipe roundup along with my Chocolate Kahlua Poke Cake and Triple Chocolate Poke Cake. Plus, if you love Boston Cream Pie, you will swoon over my Boston Cream Pie Cupcakes AKA custard Filled Cupcakes!

Poke Cake Recipe for Two Sweetie Pies

Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.

Check out Danielle’s take on this poke cake as well as her social media sites! Make sure to check out which of my recipes she made this month, too.

Hugs & Cookies XOXO – Facebook – Pinterest – Twitter – Instagram

To make the Boston Cream Pie Poke Cake recipe, you will need:

• 9 x 13 inch pan
• chopped semi sweet chocolate

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The Recipe:

Boston Cream Pie Poke Cake Recipe

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Yield 12 servings

A "poke cake" twist on a Boston Cream Pie.

Ingredients

Cake:

• 2 cups sugar
• 4 eggs
• 2 ½ cups flour
• 1 cup milk
• ¾ cup vegetable oil
• 2 ¼ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla

Filling:

• 2 small boxes instant vanilla pudding, mixed according to box directions.

Ganache:

• 8 ounces semisweet chocolate, finely chopped
• 1 cup heavy cream

Instructions

1. Grease a 9 x 13 pan. Set aside. Preheat oven to 350º.
2. Beat eggs and sugar until combined.
3. Add flour, milk. oil, baking powder, salt, and vanilla. Mix just until combined. Pour into prepared pan.
4. Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.
5. Once out of the oven, use a wooden spoon handle to poke holes throughout the cake.
6. Prepare pudding according to box directions and pour over the cake. Let cool.
7. To make the ganache, heat heavy cream just to a boil.
8. Pour over the chocolate and let sit for 2 minutes. Whisk until completely smooth.*
9. Let cool for a few minutes, then pour over the pudding layer. Refrigerate until cold. Cut and serve.

Notes

*Note: Both my ganache and Danielle's set up fine, but some testers found there's did not thicken enough. If yours is very runny, let it sit out at room temperature for an hour, then check again. If it's still too runny, I'd add 2-4 more ounces of chopped semisweet chocolate, gently microwave until melted, whisk until smooth and let cool until it thickens.

Recommended Products

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• 
  Wooden Mixing Spoon
• 
  KitchenAid 9-Speed Digital Hand Mixer 
• 
  9 x 13 Baking Pan

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 539Total Fat: 29gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 86mgSodium: 222mgCarbohydrates: 67gFiber: 2gSugar: 44gProtein: 7g

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