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You are here: Home / Dessert / Deep Dish Boston Cream Pie Poke Cake

Deep Dish Boston Cream Pie Poke Cake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

June 16, 2015 by Hugs & Cookies xoxo 23 Comments

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boston cream cake boston cream pie cake boston cream pie deep dish poke cake boston cream pie poke cake boston cream pie pudding slice boston cream poke cake pudding boston cream poke vanilla cake boston pie slice

 

You’ll Need

9×13 pan

Instant pudding mix

Deep Dish Boston Cream Pie Poke Cake

Print Recipe Pin Recipe

Ingredients
  

Cake

  • 2 cups sugar
  • 4 eggs
  • 2 ½ cups all-purpose flour
  • 1 cup milk
  • ¾ cup vegetable oil
  • 2 ¼ teaspoons baking powder
  • 1 teaspoon vanilla

Filling

  • 2 boxes instant vanilla pudding according to box directions.

Ganache

  • 8 ounces chocolate chips
  • 1 cup heavy cream

Instructions
 

  • Beat eggs and sugar until combined.
  • Add flour, milk. oil,baking powder and vanilla.
  • Mix just until combined.
  • Pour into 9x13 pan that is greased!
  • Bake at 350 for 40-50 mins until toothpick comes out clean.
  • Once out of the oven, use a wooden spoon handle to poke holes throughout the cake.
  • Prepare pudding according to box directions and pour over the cake.
  • Let cool.
  • For ganache, heat heavy cream just to a boil.
  • Pour over the chips and let sit 2 mins.
  • Whisk smooth.
  • Pour through sieve to strain.
  • Let cool a few mins and pour over pudding layer.
  • Chill until cold and then cut!

boston cream pie poke cake collage

boston cream cake poke pudding boston cream pie poke cake vertical

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Filed Under: Cake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Melissa says

    July 1, 2015 at 12:54 am

    What type of chocolate chips do you use for the frosting? Semi-sweet or milk chocolate? Also, do you use 2 small boxes of pudding or 2 large boxes? It looks delicious, thanks for sharing!

    Reply
  2. Jenni Seager says

    January 8, 2016 at 4:29 pm

    My daughters birthday is on Tueaday if I make the cake on Sunday will it stay and still be fresh like I just made it ?

    Reply
    • Hugs & Cookies xoxo says

      January 8, 2016 at 10:16 pm

      I wouldn’t make this one too far in advance.

      Reply
  3. Shery Harrison says

    March 22, 2016 at 8:52 pm

    What size boxes of pudding mix do you use?

    Reply
    • Hugs & Cookies xoxo says

      March 24, 2016 at 8:01 pm

      the regular size-not the huge box

      Reply
  4. EMMA says

    March 26, 2016 at 8:12 pm

    Made the Boston Cream Poke Cake today. Used the deep dish 9 x 13. The cake raised to high took up 3/4 of pan. Fit the pudding on top but the chocolate when poured on top after it cooled ran down the sides of dish etc. A mess, next time I would not use all the cake batter I’m sure it would turn out better. Have not tasted it yet, Easter dessert for tomorrow. Not as pretty as I hoped but I’m sure it will get eaten. Emma

    Reply
  5. EMMA says

    March 27, 2016 at 11:25 am

    Ginache…..Hoping it would harden when cake refrigerated. NOT – Directions said, Heat Heavy Cream JUST to a boil. (did not cook it ) When it reached the boil point poured over Hershey milk chocolate chips, let sit 2 min. Whisk till SMOOTH (did not thicken soupy consistency). Poured through SIEVE, (not sure why on this direction). Let it cool, poured over pudding but all runny, put in frig overnight….Now 15 hours later, still wet and runny to touch. Sad here…..What did I do wrong on this one????? Easter Dessert NOT!!!!!

    Reply
    • Hugs & Cookies xoxo says

      March 27, 2016 at 7:19 pm

      Wonder why yours did not harden, directions are correct and as you can see it did firm in the pics. Hope u were still able to enjoy it!

      Reply
    • Jen says

      April 8, 2017 at 9:13 pm

      If you let the cream &chocolate stand for 10 minutes, then mix. Cool to room temp. Then you can whip it. Whips up nicely.

      Reply
  6. SV says

    August 31, 2016 at 11:20 pm

    I just made this for my husband’s birthday and accidentally used half and half instead of heavy cream, causing my ganache to be very watery and it did not thicken up at all. I imagine that may be what happened to others? I appreciate the recipe but I feel like this should be specified as it is very upsetting. I still attempted to use it and pour it over my cake but it pooled in all of the corner on my cake pan and I literally poured it off of the cake back into the bowl. I’m keeping it in the freezer for a while to see if that’s helps at all. Also the cake does not taste nearly as good cold and it would at room temp. I am going to allow it to come to room temp for a few hours now and then try to add some melted Nutella on top since that’s all I have at home.

    Reply
    • Hugs & Cookies xoxo says

      September 1, 2016 at 6:16 pm

      Sorry you used half and half but the recipe does specify heavy cream. Half an half will not set up properly. Hope it works out for you.

      Reply
    • jason says

      March 1, 2017 at 11:07 pm

      i would have done it the other way melt the chocolate then whip the cream. pour the chocolate into the whipped cream then pour over the top of the pudding. that way you don’t have to worry about having the cream to hot or boiling on you.

      Reply
  7. Melissa says

    January 16, 2017 at 4:56 pm

    I think I may run into the same problem someone above did. Just put my pudding on and it is all the way to top of 9 x 13 baking dish before I add chocolate. Question, do you use 2 cups or 4 cups of milk when you prepare pudding? This may be the problem. The box says 2 cups but your recipe calls for 2 boxes of pudding. Seems to need some clarification. Thanks

    Reply
    • Hugs & Cookies xoxo says

      January 16, 2017 at 5:17 pm

      I used 2 boxes, so 4 cups of milk.

      Reply
      • Hugs & Cookies xoxo says

        January 16, 2017 at 5:19 pm

        some of the pudding will go into the holes u poke. You can see mine is pretty high too in the pic!!

        Reply
        • Sandy says

          April 9, 2017 at 5:08 pm

          I have been to three stores to find heavy cream. All i can find us heavy whipping cream will it turn out if I us this instead of heavy cream for the ganache

          Reply
          • Hugs & Cookies xoxo says

            April 9, 2017 at 7:28 pm

            Yes!!!!!

  8. nass says

    April 6, 2017 at 6:53 pm

    Just tried a recipe. Verry good . Should i put in refrigerator or just leave it at room temperature ? Thks i

    Reply
    • Hugs & Cookies xoxo says

      April 9, 2017 at 7:37 pm

      I would fridge it!

      Reply
  9. Julianne says

    June 4, 2017 at 9:20 am

    I made this for my grandmothers 92nd Birthday and it was a HIT! She loves eclairs or really anything with cream. So happy I made this. It is a keeper! Thanks for the recipe.

    Reply
    • Hugs & Cookies xoxo says

      June 4, 2017 at 5:11 pm

      That is awesome! happy bday to your grandma!

      Reply
  10. Trish says

    June 22, 2017 at 3:44 pm

    I think cook and serve vanilla pudding is 100 times better than instant!

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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