Boston Cream Poke Cake Recipes

BOSTON CREAM POKE CAKE

Boston Cream Poke Cake image

Yield 20

Number Of Ingredients 7

Ingredients

1 (15.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
4 cups milk
2 (3.4 ounce) boxes instant vanilla pudding
1 (16 ounce) container chocolate frosting (or favorite homemade chocolate frosting)

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.

Nutrition Facts : Servingsize 1 serving

EASY BOSTON CREAM POKE CAKE

Easy Boston Cream Poke Cake image

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

Provided by Ally Ofstie

Categories Desserts Cakes Poke Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
¼ cup vegetable oil
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g

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