BOSTON CREAM POKE CAKE
Be the star of your next get-together with our Boston Cream Poke Cake. Boston Cream Poke Cake is an exciting way to enjoy the flavors of your favorite pie.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 16 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 32 g, Protein 5 g
BOSTON CREAM POKE CAKE
Make and share this Boston Cream Poke Cake recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 446.7, Fat 14.7, SaturatedFat 4.8, Cholesterol 12.2, Sodium 620.4, Carbohydrate 75.9, Fiber 0.8, Sugar 55.2, Protein 5
EASY BOSTON CREAM POKE CAKE
By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.
Provided by Ally Ofstie
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g
BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
EASY BOSTON CREAM CAKE
**This glaze is the best!! If you are looking for a frosting that is the closest thing to fudge this side of heaven, this is it!
Provided by PRuehrwein
Categories Dessert
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 598.7, Fat 25.8, SaturatedFat 4.8, Cholesterol 75.3, Sodium 708.4, Carbohydrate 85.5, Fiber 1.9, Sugar 57.6, Protein 7.5
OUTRAGEOUS BOSTON CREAM PIE CUPCAKES!
Sometimes when a craving hits, you don't have time to make the full blown version of an outrageous Boston-Cream-Pie ... so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby's a perfect individual dessert to serve! Family Favorite ;)
Provided by Vseward Chef-V
Categories Dessert
Time 50m
Yield 14 cupcakes, 14 serving(s)
Number Of Ingredients 10
Steps:
- Prepare yellow cupcakes as directed on box.
- In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip.
- When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
- When all the cupcakes have been filled, prepare your ganache.
- Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.).
- Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.
BOSTON CREAM POKE CAKE/CUPCAKES
I have made this recipe into a poke cake, and into cupcakes. Very versatile. Everyone who has tried it has wanted the recipe.
Provided by Michelle Combs
Categories Cakes
Time 1h45m
Number Of Ingredients 11
Steps:
- 1. For the filling. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stiff peaks form. It will be runny if you don't beat it long enough. Then cover and put into fridge til needed. If you don't use all of it for this recipe, it will last a couple days in the fridge.
- 2. For ganache. Heat cream in sauce pan until it comes to a boil. Remove from heat and pour over chocolate chips in a mixing bowl. Stir to mix together and let cool slightly. Keep in the fridge until ready to serve.
- 3. For the cake or cupcakes. 1 yellow or chocolate cake mix-Make as directed on box for cupcakes. Or, poke holes in as a cake and make it a poke cake. Make sure your cake or cupcakes are cool before you put the filling in. I use the handle of a bigger spoon to make the holes. Use a pastry bag with a large tip, or you can use a plastic lunch bag with one of the corners just snipped to fill in the holes. Then spread the ganache over the top of the cake. Keep in the fridge til ready to serve.
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- Prepare and bake the cake in a 13x9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
- In a large bowl, whisk together pudding, milk, and vanilla, but don't let it thicken. Pour the thin pudding over cake in an even layer, poking down into the holes if necessary.
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