Boston Cream Pie is magically (and EASILY) transformed into a delicious poke cake! This is a great dessert to make for any gathering, any time of year.
A few years ago in the middle of a holiday baking frenzy I made a Gingerbread Poke Cake that nearly sent my head flying off my body. I couldn’t believe how deliciously saturated and yummy it was. I vowed to make many more poke cakes in my life. Years later (waaaaay too long later), here I am introducing you lovely people to probably the easiest cake that has ever been made. This Boston Cream Poke Cake tastes just like a Boston Cream Pie, but with much less hassle. This is one of those show-stopping desserts that is great to make for gatherings. Nobody will ever know you spent so little time putting it together. It’ll be our secret.
I hate to admit this, but I have never made an actual Boston Cream Pie (have you?). I’ve made Boston Cream Pie Cookies (found in Cookie Remix) and now this poke cake. I’ll add the pie to my list. And here’s another endorsement! I made this cake in our RV. Anything that is easy enough to be made in an RV is easy enough to make anywhere, am I right?!
What is your favorite type of poke cake? Have you made one before? Tell me about your experiences with poke cakes in the comments!
I started putting my holiday baking list together over the weekend. I’m SO excited to share some delicious holiday goodies with you this fall and winter. What recipes are on your list this year? Chocolate Cookies with Peppermint Frosting? Sugar Cookies? Gingerbread Cookies?
I’m hoping you all have a great last week of AUGUST. Yes, I realize I’m a bit early with the holiday baking day-dreaming.
Boston Cream Poke Cake
- 15.25 oz. yellow cake mix (plus ingredients required from box directions)
- 2 3.4 oz. boxes vanilla pudding mix
- 4 cups cold milk
- 1 cup semi-sweet chocolate chips
- 5 tbsp. heavy whipping cream
- In a 9×13-inch pan, prepare the cake mix according to the package directions. Let cool and use a dowel rod (or the handle of a fork) to poke holes all over the cake that go all the way to the bottom of the pan.
- In a mixing bowl, combine both packages of pudding mix with the milk and beat on medium speed until free of lumps (or use a whisk). Pour the pudding over the prepared cake, making sure it seeps into the holes. Refrigerate while preparing the chocolate frosting.
- In a microwave-safe bowl, combine the chocolate chips and the heavy cream. Heat in 30-second intervals, stirring after each, until creamy and free of lumps. Pour in an even layer over the pudding. Spread with a rubber spatula, if needed. Refrigerate until ready to serve.