Did you know that a Boston Cream Pie is actually a cake? Yep! It is actually a yellow cake with a cream filling and chocolate ganache. Confusing but also…totally delicious. Using all of the traditional Boston Cream Pie flavors and turning it into a Poke Cake that is baked in a Bundt pan might sound crazy too. But, let me assure you that the only thing crazy about it is how easy it is to make!
Do you love Boston Cream Pie? Try these Boston Cream Pie Cookie Bites!
Easy Boston Cream Pie Poke Cake
If you have been around here for a while then you know that I believe everything is better when baked in a Bundt pan!
I love the elegance without the added work, the way each piece cuts just right and how perfect they are for any occasion.
This Easy Boston Cream Pie Poke Cake is especially awesome because it is filled with pools of pudding. Then just for good measure a microwave chocolate ganache is dripping over the sides for a cake, making this recipe one to write home about.
Ingredients Needed for your Boston Cream Pie Poke Cake
- Yellow Cake Mix-I love to use the butter yellow cake mix but the regular yellow mix works too.
- Butter-melted and added to the cake batter, it gives such a rich and delicious flavor. Vegetable oil may be substituted as well.
- Eggs-three is the perfect number for a thick batter.
- Water-to thin out the batter. If you would rather use milk that works too!
- Vanilla Pudding Mix-be sure it is the instant variety.
- Milk-added to the vanilla pudding mix, it will create the perfect cream filling.
- Milk Chocolate Chips-for the ganache topping.
- Heavy Cream-added to the milk chocolate chips for a creamy and silky texture.
How to Make a Boston Cream Pie Poke Cake in a Bundt Pan
Combine the cake mix ingredients in a medium bowl with a hand held mixer. Mix until you have a thick cake batter.
- Pour the cake batter into your prepared Bundt pan. Spread the batter out into an even layer.
- Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted near the center comes out with only a few crumbs {but no batter}. Allow the cake to cool in the pan on a cooling rack for 10 minutes.
- After 10 minutes of cooling, shake the pan slightly to loosen the cake but not remove it. Use the bottom of a wooden spoon {preferably round} to poke holes into the Bundt cake but not all of the way through. Allow the cake to cool completely.
- Combine the vanilla pudding mix with milk and whisk. Working quickly, {so the pudding is still pourable and not set up} pour the vanilla pudding mix over the cooled cake. Being mindful to fill every hole in the cake the best you can. Spread any pudding on the top out and into any holes that might not be full. Refrigerate the cake in the pan for 4 hours or overnight.
After the poke cake has cooled in the refrigerator for at least 4 hours, invert it onto a cake plate.
If there is extra pudding on the sides or in the middle of the cake spread it out or remove it completely.
Microwave Milk Chocolate Ganache
The final step is to make the milk chocolate ganache to pour over the cake.
Combine milk chocolate chips and heavy cream in a microwaveable bowl. I prefer to use a glass liquid measuring cup.
Microwave for 30 seconds and whisk. If the mixture does not get completely smooth, continue to microwave in 10 second intervals until you have a smooth chocolate mixture.
Pour it over the poke cake, making sure that it covers the top and drips over the edges of the cake.
NOTE: If the ganache is too thick, add a bit more cream. If it is too thin, add a few more milk chocolate chips.
3 Top Tips for Making Poke Cakes
- Use a large handled wooden spoon to make the holes in the cake. In order to get the maximum amount of pudding mixture in each hole, make the holes large.
- Don’t make holes all of the way through the cake. If the holes go all of the way through Bundt cake then it will be hard to turn it out of the pan. Take your time but if you accidentally press too hard and go through the cake, no worries, it will be fine in the end.
- Work quickly with the pudding and don’t let it set up. The key is to be able to pour the pudding mixture into the holes of the cake. If you wait too long the pudding will thicken too much for this to happen. Working quickly will ensure that the pudding gets exactly where it is supposed to go.
Storing your Boston Cream Pie Poke Cake
With the addition of pudding in the middle of the cake, Boston Cream Pie Poke Cake needs to be stored in the refrigerator.
Wrap it well with plastic wrap or in this covered cake plate that is made for Bundt cakes.
Can I make this Poke Cake Ahead of Time?
The great thing about a Poke Cake is that it gets better with time. So making this Boston Cream Pie Poke Cake ahead of time is a fabulous idea.
Making this cake a day or two before you are ready to serve it is perfect. The best part is that it can keep in your refrigerator for up to 5 days.
Do you love Bundt Cakes? Try these amazing recipes…
- Texas Sheet Cake Bundt Cake
- Pecan Upside Down Cake
- Kentucky Butter Bundt Cake
- Black Bottom Bundt Cake
- Tiramisu Bundt Cake
- Churro Bundt Cake
- Banana Upside Down Cake
Easy Boston Cream Pie Poke Cake Recipe
Ingredients
Yellow Cake
- 1-15.25 oz. box yellow cake mix
- ½ cup butter {melted}
- 3 eggs
- 1 cup water
Pudding
- 1-3.4 oz. box vanilla pudding mix
- 2 cups milk {I used 1%}
Milk Chocolate Ganache
- 3 tablespoons milk chocolate chips
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 350° and spray Bundt pan liberally with nonstick cooking spray.
Yellow Cake
- Combine cake mix, melted butter, eggs and water in a medium bowl with a hand held mixer until everything is mixed thoroughly. Pour cake batter into prepared Bundt pan and spread into an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but no cake batter}.
- Remove from oven and allow the cake to cool for 10 minutes on a cooling rack.
- After the cake has cooled for 10 minutes, shake the pan slightly to release the cake from the pan but not remove it. Take the end of a large wooden spoon and poke holes all over the bottom of the cake without going all of the way through the cake. Allow the cake to cool in the pan completely.
Pudding
- Combine the pudding mix and milk in a medium bowl {or liquid measuring cup, so it is easy to pour} and whisk until the pudding mix is dissolved but the pudding isn't set. Working quickly, pour the pudding over the top of the cake. Fill all of the holes with the pudding mixture while it is still pourable. Use a spoon to move any extra pudding into the holes so the top of the cake is level. Refrigerate the cake in the pan for 4 hours or overnight.
- After the cake has been refrigerated for at least 4 hours, invert it onto a serving plate. If there is any extra pudding on the outside of the cake spread it out or remove it.
Milk Chocolate Ganache
- In a small bowl {or liquid measuring cup, so it is easy to pour} combine the milk chocolate chips and heavy cream. Microwave for 30 seconds, whisk until it is smooth. If it is not smooth after 30 seconds, microwave for an additional 10 seconds and whisk again. If the ganache is too thin, add additional milk chocolate chips. If the ganache is too thick, add additional heavy cream.
- Pour the milk chocolate ganache over the top of the cake. Making sure that it covers the top and drips over the sides of the Bundt cake. Serve cake or refrigerate for up to 5 days.
