Description
Craving the creamy, chocolatey decadence of a Boston cream poke cake but looking for a hands-off, cozy twist? Say hello to Slow Cooker Boston Cream Poke Cake! This indulgent recipe reimagines the classic oven-baked dessert as a tender, slow-cooked treat, featuring a moist yellow cake infused with creamy vanilla pudding and topped with a smooth chocolate frosting.
Ingredients
For the Cake
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Yellow Cake Mix (1 box, typically 15.25 oz): Forms the fluffy cake base.
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Substitution: Homemade yellow cake mix (2 cups flour, 1 ½ cups sugar, 2 tsp baking powder, ¼ tsp salt) + wet ingredients.
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Ingredients for Cake Mix (as listed on box, typically 1 cup water, ½ cup vegetable oil, 3 large eggs): Prepares the cake batter.
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Substitution: Plant-based milk, coconut oil, or flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
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For the Vanilla Pudding Filling
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Vanilla Pudding Mix (2 boxes, 3.4 oz each): Creates the creamy filling.
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Substitution: Homemade vanilla pudding (2 cups milk, ½ cup sugar, 3 tbsp cornstarch, 1 tsp vanilla).
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Ingredients for Pudding Mix (as listed on box, typically 4 cups whole milk): Prepares the pudding.
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Substitution: Plant-based milk for vegan or 2% milk for lighter texture.
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For the Chocolate Frosting
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Chocolate Frosting (1 tub, 16 oz): Provides a smooth, rich topping.
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Substitution: Homemade chocolate frosting (1 cup butter, ⅔ cup cocoa powder, 3 cups powdered sugar, ⅓ cup milk, 1 tsp vanilla).
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Why They’re Important: The yellow cake mix ensures a tender, fluffy base that soaks up the creamy vanilla pudding, mimicking the custard layer of a Boston cream pie. The chocolate frosting adds a decadent, glossy finish, tying together the classic flavor trio. Using pre-made mixes simplifies prep, but homemade options work for customization.
Instructions
Step 1: Prepare the Cake Batter
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In a large mixing bowl, prepare 1 box yellow cake mix according to package instructions (typically combining 1 cup water, ½ cup vegetable oil, and 3 large eggs with the mix). Whisk or beat with a handheld mixer on medium speed until smooth, about 2 minutes.
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Tip: Use room-temperature eggs for better emulsification. Follow package instructions precisely for the best texture. Mix until just combined to avoid a tough cake.
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Step 2: Prepare the Slow Cooker
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Lightly grease a 6-quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
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For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and lightly spray the parchment.
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Pour the cake batter into the slow cooker, spreading it evenly with a spatula.
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Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the batter is level to promote even cooking. A 6-quart slow cooker is ideal for this volume.
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Step 3: Slow Cook
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Cover and cook on high for 2.5-3.5 hours or low for 4-5 hours, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Check doneness at the minimum time; if the center is too wet, continue cooking in 15-minute increments. If the top looks too moist, remove the lid for the last 15-20 minutes to evaporate excess moisture.
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Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.
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Step 4: Cool and Poke the Cake
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Turn off the slow cooker and let the cake cool in the insert for 15-20 minutes to set slightly, making it easier to poke and handle.
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Use the parchment sling (if used) to lift the cake out onto a serving platter or leave it in the slow cooker for a rustic presentation.
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Using a straw or the handle of a wooden spoon, poke holes evenly across the entire surface of the cake, about 1 inch apart, ensuring holes reach about ¾ of the way through the cake.
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Tip: Cool slightly to prevent crumbling when poking. Space holes evenly to ensure pudding soaks uniformly. Use a straw for smaller holes or a spoon handle for larger ones, depending on desired pudding saturation.
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Step 5: Prepare and Add the Pudding
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In a medium mixing bowl, prepare 2 boxes (3.4 oz each) vanilla pudding mix according to package instructions (typically whisking with 4 cups whole milk for 2 minutes until thickened).
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Spoon the pudding over the top of the poked cake, gently pressing with a spatula to encourage the pudding to fill the holes and cover the surface evenly.
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Tip: Work quickly as pudding thickens fast. Spread pudding gently to avoid disturbing the cake. Ensure all holes are filled for maximum creaminess.
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Step 6: Chill the Cake
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Cover the cake (in the slow cooker insert or on a platter) with plastic wrap and refrigerate for 30 minutes, or up to overnight, to allow the pudding to soak into the holes and set.
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Tip: Chilling helps the pudding firm up and enhances flavor melding. If using the slow cooker insert, ensure it fits in your fridge or transfer to a dish.
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Step 7: Add the Chocolate Frosting
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Microwave 1 tub (16 oz) chocolate frosting in a microwave-safe bowl for 30-60 seconds, stirring every 15 seconds, until smooth and pourable.
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Pour the warmed frosting over the chilled cake, using a spatula or frosting knife to spread it evenly across the top.
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Refrigerate the cake for an additional 30 minutes to set the frosting, or until ready to serve.
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Tip: Warm frosting just until pourable to avoid melting the pudding layer. Spread quickly for a smooth finish. Chill to firm up the frosting for clean slices.
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Step 8: Serve
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Slice the chilled cake into 8-10 squares, ensuring each piece has a balance of cake, pudding, and frosting.
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Serve cold for a refreshing, creamy texture. Pair with coffee, hot tea, or a dessert liqueur (like Kahlúa) for a decadent vibe.
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Tip: Use a sharp knife dipped in hot water for clean slices. Serve on plates to showcase the layered effect. Garnish with whipped cream or chocolate shavings for extra flair.
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