Boston cream pie is not really a pie at all. It’s actually a light yellow cake with a vanilla custard filling and a chocolate ganache top. Boston Cream Poke Cake incorporates all the same elements in a simpler way.

The flavors of the cake, custard, and chocolate blend together for a delicious, creamy, dessert.

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Easy Step-By-Step Instructions for Boston Cream Poke Cake

How to make Boston Cream Pie — Grease 13 x 9 cake pan, and preheat oven to 350 degrees F.

How do you make Boston Cream Pie? — Mix cake according to package directions.

Homemade Boston Cream Poke Cake — Pour batter into prepared cake pan, and bake as instructed on package.

Boston Cream Pie Recipe — Allow to cool completely.

simple Boston Cream pie recipe — Then using the handle of a wooden spoon, poke holes half-way through the cake spaced about 1 ½ inches apart.

How to make Boston Cream Poke Cake — In large mixing bowl, combine 2 (3.4 ounce) boxes vanilla pudding mix, 3 cups cold milk, 1 can sweetened condensed milk, and 1 teaspoon vanilla extract, and beat for two minutes, frequently scraping sides of bowl.

Poke Cake Recipe — Don’t wait for it to thicken, but immediately pour over top of cooled cake, and spread around so that it goes into all of the holes you made. Refrigerate for 30-60 minutes.

Homemade Boston Cream pie — On high power, heat 1 ¼ cups heavy cream in the microwave for 1-2 minutes, until very hot and simmering, but not boiling. While cream is heating, break 12 ounces high quality semi-sweet chocolate into pieces, and put in a mixing bowl. Pour hot cream over chocolate in bowl, and allow to stand for 5 minutes. Then stir until all pieces are melted and ganache is smooth. Allow to cool to room temperature.

Free Printable Recipe for Boston Cream Poke Cake

Boston Cream Poke Cake

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Ingredients

1 15.25 ounce yellow cake mix, mixed and baked according to package directions
2 3.4 ounce boxes vanilla pudding mix
3 ½ cups cold milk
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 ¼ cups heavy cream
12 ounces high quality semi-sweet chocolate or chocolate chips

Instructions

Cake Directions:

Grease 13 x 9 cake pan, and preheat oven to 350 degrees F.
In bowl of stand mixer, mix cake according to package directions.
Pour batter into prepared cake pan, and bake as instructed on package.
Allow to cool completely. Then using the handle of a wooden spoon, poke holes half-way through the cake spaced about 1 ½ inches apart.

Filling Directions

In large mixing bowl, combine pudding mixes, 3 cups cold milk, sweetened condensed milk, and vanilla, and beat for two minutes, frequently scraping sides of bowl.
Don’t wait for it to thicken, but immediately pour over top of cooled cake, and spread around so that it goes into all of the holes you made.
Refrigerate for 30-60 minutes.

Chocolate Ganache Directions

On high power, heat heavy cream in the microwave for 1-2 minutes, until very hot and simmering, but not boiling.
While cream is heating, break chocolate into pieces, and put in a mixing bowl.
Pour hot cream over chocolate in bowl, and allow to stand for 5 minutes. Then stir until all pieces are melted and ganache is smooth. Allow to cool to room temperature.
Pour cooled ganache over pudding layer of cake, and spread, using an offset spatula.
Refrigerate entire cake at least 2 hours or, preferably, overnight, and serve cake cold.