Boston cream pie poke cake



Boston cream pie can be time-consuming and difficult to make.  When I found this recipe for Boston cream poke cake, I had to try it out, with my own spin, of course.

This recipe is for a 9 by 13 pan.  This is too much for my husband and me, so I cut the recipe to make an 8×8 square cake.

I borrowed the cake part from this recipe from King Arthur for Pineapple Upside down cake.



3 tablespoons dairy free butter (earth balance sticks)
3/4 cup sugar
1 large egg
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
1 1/3 cups King Arthur Measure for measure gluten free flour
1/2 cup dairy free milk


1 box instant vanilla pudding
1 to 1 1/2 cups dairy free milk (not soy milk)*

For the chocolate ganache:

1 cup dairy free chocolate chips (Enjoy life)
1/2 cup dairy free milk


For the cake:

Preheat oven to 375 degrees. Grease an 8×8 square pan and set aside.

In the bowl of a stand mixer on low speed, cream sugar and butter together until fluffy. Add in egg, salt, baking powder and vanilla; mix until incorporated.

Add flour and milk alternately, ending with flour. When last addition of flour is added, mix just until incorporated.

Scrape batter into prepared pan (batter will be thick). Bake for 30-35 minutes, or until a tester comes out clean.

Cool completely before adding filling.



Filling Cake:

Poke holes evenly in cake with the end of a wooden spoon. In glass measuring cup, add one cup milk, and slowly whisk in pudding mix until just beginning to thicken. You may need to add additional milk until pudding is thin enough to pour over cake.

Pour pudding mix over cake, and with a spatula, spread over cake, making sure pudding goes into the holes. It’s ok to have some extra pudding on top and sides of cake.  You might not need all of the pudding.  Pour extra pudding into a bowl and save for another time.  Refrigerate for one hour for pudding to set before adding ganache.



Make the ganache:

Pour 1/2 cup milk into a glass measuring cup.  Add 1 cup dairy free chocolate chips and microwave for 30 seconds.  Stir with a whisk until smooth.  If not smooth, microwave an additional ten seconds at a time, whisking until smooth.  Let cool five minutes.  Pour over cake, spreading evenly and to edges.  Refrigerate at least one hour.

Cut cake into squares and serve.

This cake is easy and delicious.  All the taste of Boston cream pie without all the fuss.  Please comment your results in trying this recipe.


2 thoughts on “Boston cream pie poke cake

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