Easy Boston Cream Poke Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
• Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
• Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

Steps:

• Make cake according to package instructions.
• Mix pudding mix with milk.
• Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
• While cake is still warm, poke holes in cake using a wooden spoon.
• Pour pudding over cake and gently press pudding into cake.
• Cool cake in the refrigerator.
• Remove foil from frosting.
• Microwave for 10-15 seconds and stir.
• Frosting should be pourable but not bubbly.
• Pour over cake and spread gently.

Steps:

• In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

Steps:

• Make cake according to directions and bake in well greased 9x13 pan. When cake is finished and while still warm, poke holes all over cake using handle of wooden spoon. The holes need to big and make sure you poke all the way down to the bottom of the pan. In medium bowl, add milk to pudding mixture and whisk until all lumps are gone. Pour on top of cake and be sure to pour directly into the holes in the cake. Spread out with a spoon all the way to the sides of the pan and gently push into the holes. Put cake in the refrigerator and be sure cake is cool completely before adding frosting (about 2 hours). When ready to frost, remove lid and foil from frosting tub and put in microwave for 10-15 seconds. Stir with a spoon - should be thick but pourable - not bubbly hot. Pour frosting onto cake. Spread frosting to evenly cover cake. Start in the middle and spread to the sides. Allow to cool on counter for several minutes and then put in refrigerator. Cake tastes better if it has been in the refrigerator overnight.

Steps:

• Preheat your oven to 350°F. Into your stand mixer or large mixing bowl place 1 yellow cake mix, 1/3 cup flour and 1 box of vanilla pudding. Toss together to combine. Add 1 1/2 cups water, 4 eggs, 1/3 cup sour cream, 1 teaspoon vanilla and 1/3 cup 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. Spray a 9x13-inch with cooking spray and pour the batter inside. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. To your stand mixer or large mixing bowl pour 2 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. 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. To make the chocolate ganache: Place 1 cup semi sweet chocolate chips and 3/4 heavy cream into a glass measuring cup. Heat in the microwave at 30 second intervals, stirring after each one. The chocolate and cream will combine and become nice and satiny. Add 1 teaspoon vanilla, stir well and allow it to sit on the counter to cool for about 15 minutes. Pour the chocolate ganache over the top of the cake and carefully spread it out evenly. Refrigerate (uncovered) for at least 1 hour, and up to 2 days.

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.
• Refrigerate 1 hour.

Steps:

• Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
• Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
• Spread pudding between layers.
• Spread with Chocolate Glaze. Cover and refrigerate.
• Chocolate Glaze: Blend melted butter and cocoa.
• Stir in powdered sugar and vanilla.
• Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
• Beat until smooth and use immediately.