Small Boston Cream Poke Cake is a half batch recipe for Boston Cream Poke Cake baked in an 8-inch square pan.
8-Inch Pan Boston Cream Poke Cake
I originally posted this as a full size 9x13 inch poke cake, but since I almost always halve the recipe I figured the half batch version might be more useful for people looking to make the cake for a smaller group.
Half Box of Cake Mix
Using half a box of cake mix might feel weird at first, but after a while you'll wonder why you haven't always made 8-inch cakes. I suspect at some point as households become smaller the cake mix companies will make box mixes for one layer cakes, but for now it's really easy to just weigh out half the amount of cake mix using a scale. You can store the remaining cake mix in a zipper bag and tuck it back into the box until you are ready to make another half size cake. I suggest a six inch enhanced cake mix marble cake!
Update: I haven't tested this recipe in a deep dish pie pan, but I think it would work really well in a 9-inch deep dish pie pan instead of an 8-inch square pan. Next time I make it I'll use a pie dish and see how it goes.
One 13.25 oz Box of Cake Mix Version
As of 2024, some brands of cake mix have shrunk from 15.25 oz to 13.25 oz. This might actually be a benefit if you are interested in making small pan poke cakes. I will test the theory soon, but I think you could bake a whole box of cake mix in an 8-inch square pan (definitely in a deep 9-inch square) and use the same amount of filling and icing called for in the recipe.
Recipe
Small Boston Cream Poke Cake
Ingredients
- Half Box 216 grams yellow cake mix plus half of all ingredients called for on box
- 2 cups milk 2%
- 1 (3.4 oz) box regular or French vanilla pudding (instant)
- 2 tablespoons unsalted or salted butter
- 1 ounce unsweetened chocolate chopped
- 1 cup sifted powdered sugar
- 2 tablespoons boiling water
- ½ teaspoon vanilla extract
Instructions
- Mix the cake mix as directed on the back of the box using half of all ingredients, then bake the cake as directed in an 8 inch square pan. Let the cake cool completely, then poke holes in the cake with the handle of a wooden spoon. Try to space them a little less than 1 inch apart and make sure they're pretty deep.
- Combine pudding mix and milk in a large mixing bowl (preferably one with a spout). Using a whisk (or mixer if you prefer), beat just until smooth - -about a minute. Pudding should still be thin and runny. The point is to just get rid of the lumps. Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake. You’ll probably have some leftover pudding.
- Put the cake in the refrigerator and chill for about an hour or until the cake is very cold.
- Prepare the topping. In a saucepan, melt the butter. Add the chocolate and stir over low heat until chocolate is melted. Remove from heat and beat in the sugar and boiling water, beating with a whisk until smooth. Beat in the vanilla. Pour over the cold cake. Return to the refrigerator and let the frosting set. Chill until ready to serve.
Anna says
That is a great question, and I should have specified the type of pudding in the recipe. Just added it. It's instant. Thanks for checking!!
Steph DeFerie says
hi, do you use the instant pudding mix or the one you have to cook? thanks.
Anna says
Donna, thanks so much for the review and especially the milk tip!
Donna L. says
Quick, easy and delicious! I did double the recipe for a 9x13, and I used the glaze from the Scratch Boston Cream Pie recipe (also doubled) just because it looked like like less effort for my part! This poke cake is definitely worth making again. I think I would reduce the milk for the pudding slightly to have a bit more stiffness to the set. I would probably reduce by 1/2 cup in double batch, so reduce by 1/4 cup for the recipe as written above. The glaze was lukewarm when I poured it onto the chilled cake and spread it over and it set up very quickly in the fridge -- about 20 minutes.
Anna says
Hi Sarah,
I've only made it with the instant, but I think cooked would work. The important thing is to pour it on before the pudding thickens so that it's thin enough to fall into the holes.
Sarah B says
Does it matter if you use instant vs cook and serve pudding? I assume it is instant, as that is the kind that sets up in the fridge, but I wanted to check. Thanks!!
Lindsey says
I really want to make this! I love poke cakes! They are so much fun (and DELICIOUS!)
Mackenzie@The Caramel Cookie says
Mmm I've always loved the ease of poke cakes!
Anna says
Email me if you have any problems! It's pretty easy, though.
I'm making the mint one right now.
beth says
I am going to have to try this. Easy and yummy are always high on my list. Let me know how the mint version is. I'd like to try it. I have a bottle of Creme de Menthe that's been hanging around for years! Luck O' the Irish to all!
Beth
Sue says
Fun! How did Todd like it?
Gloria says
I've never made a poke cake, but my mom wants a sugar free cake this weekend...she would be so happily surprised if it had sugar free pudding poked into it!!! Thanks for the great idea!
Martha in KS says
I think you might be able to use pistachio pudding for a St. Pat's cake. As I recall, the pudding doesn't really have a strong flavor - just a green color. My mom used to make a grasshopper pie using Creme de Menthe & Creme de Cacao.
Darlene says
This recipe has my name written all over it! I've only ever made a poke cake with jello gelatin, never pudding. I'm definitely going to make it for my family.
Anna says
When I was a kid they called it "Stripe it Rich Cake", so poke cake is kind of a new term for me also.
Karen, thanks so much for the recipe! I am definitely going to try this. Maybe I'll make it on the 17th. And yes, halving cake mix is really simple if you have a scale. Hope you try it.
Karen says
Sounds excellent! I have got to get a scale so I can weigh out halves of things like cake mixes. LOL
This is my favorite poke cake recipe, I had to dig it out... since you talked about St. Patrick's Day, this one fits.
Creme de Mint Cake
1-white cake mix with the pudding already in it
1 c. water
3 egg whites
1/3 cup oil
3 Tablespoons creme de mint (regular)
(I haven't looked lately, but years ago I used to find the green colored creme de mint and then couldn't find it anymore. Maybe at the liquor store?)
Mix ingredients together, bake in a greased 9x13" cake pan as directed.
While cake is still hot, use a meat fork and poke holes all over the cake. Pour 1 can of Hershey chocolate syrup over the cake, work in slowly.
Let cool.
Frosting
8 oz. tub of Cool Whip
3 Tablespoons of creme de mint (See why you need green?)
Keep refrigerated.
I was thinking about this and wondered what it would be like to substitute a bag of Andes Creme de Menthe chocolates in place of the Hersheys. Hmmmmmm.
Adam says
Every time you post anything Boston Cream related I kind of lose myself for a second. I then realize it's something I haven't attempted yet. And I love the idea of the poked holes holding the filling only. Sounds fantastic :). Great, now I want a doughnut :).
Lisa @ Snappy Gourmet says
Love it!
Lisa Ernst says
Ok, now I get what a poke cake is. To me, its a new concept and I was clueless before. I love the idea of poking holes in the cake and filling with pudding. This gives me an idea for coconut cake and coconut pudding with chocolate ganache on top.
Cookie Sleuth says
This sounds like a great version! There are so many great flavors and ways to go with poke cake.