Home All Recipes Soft and Chewy Boston Cream Pie Poke Cake

Soft and Chewy Boston Cream Pie Poke Cake

by Sheryl S

Active: 30 mins | Inactive: 5 hrs | Serves: 10-12

I recently whipped up this Boston Cream Pie Poke Cake. I have been eyeing this recipe for weeks, but I never had gotten a chance to try it until recently. I did not know what I was missing until that first bite!

This cake is soft and chewy. You can easily pull this off as this does not require any fancy ingredients, and the steps to make this cake is pretty straightforward.

This Boston Cream Pie Poke Cake is a must-try!


2 (3.4 ounces) boxes of instant vanilla pudding

1 box yellow cake mix, plus ingredients called for on the package

1 tsp vanilla extract

4 c. milk

1 1/2 c. heavy cream

12 ounces bag of chocolate chips

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How to make Soft and Chewy Boston Cream Pie Poke Cake

Step 1: Following the package directions, prepare the yellow cake in a 9 x 13-inch baking pan. Allow the cake to cool completely.

Step 2: Using the end of a wooden spoon, poke the holes all over the cooled cake.

Step 3: In the meantime, combine the instant pudding, milk, and vanilla extract in a large bowl. Evenly pour this over the cake before the pudding has a chance to set up and thicken. Place the cake in the fridge for an hour to chill.

Step 4: To make the chocolate ganache, add the chocolate chips to a heatproof bowl. Over low heat, cream until simmering. Or melt the chocolate in the microwave.

Step 5: Over the chocolate chips, pour the hot cream and allow it to sit for about 5 minutes to soften the chocolate. Then, stir until smooth. Allow the mixture to cool for about 10 minutes.

Step 6: Over the cake, pour the chocolate. Using a spatula, smooth the chocolate. Place the cake in the fridge for at least 4 hours or up to overnight.

Step 7: Once the cake is set, slice and serve. Enjoy!

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Pineapple Pretzel Fluff Salad Recipe

This pineapple pretzels fluff salad is an amazing summer dessert that you can make even all year round! Super easy to whip up using just a couple of simple ingredients. And make sure not to skip the pretzels topping. They make this salad much more wonderful!
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 6 people


  • 1/2 c. 1 stick unsalted butter, melted
  • 1 c. sugar divided
  • 1 12-ounce container of frozen whipped topping, thawed
  • 1 1/4 c. pretzels roughly crushed
  • 1 8-ounce package of cream cheese, softened
  • 1 20-ounce can of crushed pineapple, drained


  • Prepare the oven. Preheat it to 400 degrees. Using parchment paper or a silicone baking mat, line a baking sheet.
  • In a medium bowl, place the pretzels, melted butter, and 1/2 cup sugar. Mix well until completely blended.
  • On the lined baking sheet, spread the mixture in an even layer. Place in the preheated oven and bake for about 7 minutes.
  • Once done, take the dish out of the oven and allow it to cool before crumbling into pieces.
  • Beat the cream cheese in a large bowl or mixer for about 2 to 4 minutes or until fluffy. Then, add the rest of the half cup sugar and mix well until blended.
  • Next, fold in the drained pineapple along with the thawed frozen whipped topping. Allow this to set for about an hour.
  • Right before serving, sprinkle the salad with the crumbled pretzels. Fold in until incorporated.

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