Boston Cream Poke Cake

Have you seen this cake on Pinterest? Okay, so here’s the thing. Boston Cream ANYTHING is my go to. I could eat Boston Cream Pie every. single. day. Oh my goodness….just thinking about it now, makes me want to make another one.

Why is is called Boston Cream Pie when it’s actually cake? No idea.

Here’s what Wikipedia says:

“Owners of the Parker House Hotel in Boston state that the Boston cream pie was first created at the hotel by Armenian-French chef M. Sanzian in 1856.[3] The cake he created, called “Parker House Chocolate Cream Pie”, consisted of two layers of French butter sponge cake filled with crème pâtissière and brushed with a rum syrup, its side coated with crème pâtissière overlain with toasted sliced almonds, and the top coated with chocolate fondant.[4] The commonly known variety is likely derived from the Washington pie, a two-layer yellow cake filled with jam and topped with confectioner’s sugar, for which pastry cream of custard eventually replaced the jam, and a chocolate glaze replaced the confectioner’s sugar.[2] Today, the cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.The first known attested printed use of the term “Boston cream pie” occurred in the Granite Iron Ware Cook Book, printed in 1878.[2] The earliest known recipe of the modern variant was printed in Miss Parloa’s Kitchen Companion in 1887 as “Chocolate Cream Pie”.[2] The Boston cream pie is the official dessert of Massachusetts, declared as such on 12 December 1996.”

Boom. It’s an official dessert.

It’s BEST, absolutely BEST BEST BEST frozen. 

Yep…freeze that sucker.

So this thing called Boston Cream Poke Cake has been floating around Pinterest for a while. I thought I’d try.

Easy Peasey…..


1 box Yellow or White Cake Mix (GF or non-GF)

2 boxes vanilla pudding

2 containers chocolate frosting

To do:

1. Bake cake according to package directions using a 9×13 rectangular pan.

2. Prepare pudding according to package directions and place in frig. for setting.

3. When cake is finished baking, let cool until almost completely cool.

4. Using the back end of a wooden spoon poke holes all over the cake.

5. Pour prepared vanilla pudding all over the cake.

6. Put the cake/pudding back into the freezer to let pudding harden. (this will be easier to spread frosting.

7. When pudding is hard spread frosting all over.

8. You could eat it now…but you’ll thank yourself later if you freeze it now and eat it later.

9. You’re welcome.


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