Boston Cream Poke Cake

Boston Cream Poke Cake
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Friends, I have a killer recipe to share with you today. This Boston Cream Poke Cake is unbelievably good. Soft, moist yellow cake is filled with sweet and creamy vanilla pudding and topped with a silky chocolate ganache. The combination of these three is absolutely fantastic. Boston Cream Cake, Pie, Cupcakes…etc, has always been a favorite flavor of mine and this Poke Cake version is right up there with the best.

Hope some of you get a chance to try it! It would make a great finish for your Easter Dinner!

Boston Cream Poke Cake at Jamie Cooks It Up!

Let me show you how to make it happen…

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1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place 1 yellow cake mix, 1/3 C flour and 1 (3.4 ounce) box of vanilla pudding. Toss together to combine.
2. Add 1 1/2 C water, 4 eggs, 1/3 C sour cream, 1 tsp vanilla and 1/3 C canola oil. Mix for 30 seconds. Scrape the bottom of the bowl and mix on medium speed for 2 minutes, or until the batter is nice and glossy.
4. Spray a 9×13 with cooking spray and pour the batter inside.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely.

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7. To your stand mixer or large mixing bowl pour 2 (3.4 ounce) boxes of instant vanilla pudding. Add 3 1/2 cups of Half and Half. (Foreign readers, Half and Half is a dairy product made of half whole milk and half cream). Whip the pudding mixture on medium high until nice and thick.

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8. Carefully spoon the 3/4 of the pudding mixture into a disposable cake decorating bag with a large piping tip. Stick the tip into the cake and pipe the pudding into it, every 2 inches or so should do. Spread the remaining pudding over the top of the cake.

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8. To make the chocolate ganache, place 1 C semi sweet chocolate chips and 3/4 whipping cream into a glass measuring cup. Heat in the microwave in 30 second intervals, stirring after each one.

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The chocolate and cream will combine and become nice and satiny. Add 1 tsp vanilla, stir well and allow it to sit on the counter to cool for about 15 minutes.

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9. Pour the chocolate ganache over the top of the cake…

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and carefully spread it out evenly.
10. Refrigerate (uncovered) for at least 1 hour, and up to 2 days.

Boston Cream Poke Cake!

Serve and enjoy!

Here’s the handy printable…

Boston Cream Poke Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 15 minutes

Yield: 12 generous servings

Ingredients

CAKE:
1 yellow cake mix
1 (3.4 ounce) box instant vanilla pudding
1/3 C flour
1 1/2 C water
4 eggs
1/3 C sour cream
1 tsp vanilla
1/3 C canola oil
PUDDING FILLING:
2 (3.4 ounce) boxes instant vanilla pudding
3 1/2 C Half and Half
CHOCOLATE GANACHE TOPPING:
1 C semi sweet chocolate chips
3/4 C heavy cream
1/2 tsp vanilla

Instructions

1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place 1 yellow cake mix, 1/3 C flour and 1 (3.4 ounce) box of vanilla pudding. Toss together to combine.
3. Add 1 1/2 C water, 4 eggs, 1/3 C sour cream, 1 tsp vanilla and 1/3 C canola oil. Mix for 30 seconds. Scrape the bottom of the bowl and mix on medium speed for 2 minutes, or until the batter is nice and glossy.
4. Spray a 9x13 with cooking spray and pour the batter inside.
5. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely.
7. To your stand mixer or large mixing bowl pour 2 (3.4 ounce) boxes of instant vanilla pudding. Add 3 1/2 cups of Half and Half. (Foreign readers, Half and Half is a dairy product made of half whole milk and half cream). Whip the pudding mixture on medium high until nice and thick.
8. Carefully spoon the 3/4 of the pudding mixture into a disposable cake decorating bag with a large piping tip. Stick the tip into the cake and pipe the pudding into it, every 2 inches or so should do. Spread the remaining pudding over the top of the cake.
9. To make the chocolate ganache, place 1 C semi sweet chocolate chips and 3/4 whipping cream into a glass measuring cup. Heat in the microwave in 30 second intervals, stirring after each one. The chocolate and cream will combine and become nice and satiny. Add 1 tsp vanilla, stir well and allow it to sit on the counter to cool for about 15 minutes.
10. Pour the chocolate ganache over the top of the cake and carefully spread it out evenly.
11. Refrigerate (uncovered) for at least 1 hour, and up to 2 days.
http://jamiecooksitup.net/2016/03/boston-cream-poke-cake/

Recipe from Jamie Cooks It Up!



Post a comment!

3 Comments

  1. 1
    Linda
    March 21, 2016 at 9:15 am

    That looks so good! Your recipies are always so good! Even if I don’t make them the pictures look delicious! This I have got to try.

  2. 2
    May 26, 2016 at 9:11 am

    Do you poke the cake before putting the filling on? Want to make this for husbands b day. Thanks! Looks great!!!

    • 3
      Jamie
      June 2, 2016 at 7:50 am

      Vickie,
      You don’t need to poke it first, just pipe the filling directly in.
      Best of luck!
      ~Jamie

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