Sugar Free Boston Cream Poke Cake (2024)

Published: Feb 15, 2024 by thesugarfreediva. · This post may contain affiliate or amazon links which may pay commission at no cost to you.
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Sugar Free Boston Cream Poke Cake is a simple recipe made with yellow box cake mix with poked holes filled with pudding and then topped with chocolate ganache.

As you can imagine, every bite of this cake tastes like fluffy cake with bursts of moist pudding balanced out by rich chocolate ganache.

Easy Boston Cream Poke Cake.

Based on the popular Boston Cream Pie, this cake is a simpler recipe that packs tons of flavor.

This is a quick and easy recipe that is especially perfect for a dessert to share share with others at a potluck, party, or similar gathering .

Have you tried my recipe for Sugar Free Banana Cream Poke Cake

That four ingredient banana cream poke cake is similar to this recipe only it featured banana cream pudding and is topped with Sugar Free Whipped Topping. Both this recipe for Boston Cream Poke Cake and that recipe for Banana Cream Poke Cake are simple sugar free cake recipes made with boxed cake mix.

To make this recipe you will need sugar free yellow cake mix. You can find a selection of sugar free yellow cake mixes here.

What we love about this boston cream poke cake recipe.

This recipe is almost foolproof thanks to the simple hacks of using cake mix and pudding. Using the cake mix and pudding mix means that you do not have to measure out ingredients to make them.

Here is what else we like about this recipe.

• Boston cream pie or anything is tasty and something that most of us can agree on.
• This recipe can be made without adding sugar.
• Making this recipe is simple as there are no intricate steps involved other than baking a cake and then poking holes in it.
• The chocolate ganache is made with just two ingredients.
• I like that the cake can be cut into small or large pieces, depending on how large you want the slices to be.
• This cake tastes even better the next day!

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Ingredients needed Boston Poke Cake with No Added Sugar.

This recipe is made in three layers. The cake layer, pudding filling layer, and the chocolate ganache topping layer.

Cake layer ingredients.

• Yellow Cake Mix. You can use a sugar free yellow cake mix or a keto low carbohydrate for a keto version of this recipe.
• Sugar Free Vanilla Pudding Mix. This box is used to make the cake even more moist. A keto low carb pudding mix can alternatively be used.
• Greek Yogurt. This is used as to help with the moist texture in the cake and to assist in the rising in the cake.
• Water. You can use the amount indicated on the cake mix box or one cup if that is not indicated.
• Eggs. Use large eggs that are at room temperature. If your mix uses an amount different than mine (three) you can use that amount instead.
• Vegetable Oil. Also added for moisture. Again, if your mix calls an amount different than mine (a half cup) you can use that amount instead.
• Sugar Free Instant Vanilla Pudding Mix. You will need enough pudding mix to make 12 half cup servings (or the amount of instant pudding that would be needed to make six cups of pudding). A basic one ounce box of sugar free instant pudding should make four half cup servings which means that you would need three of these boxes to make this recipe.
• Milk. Use the amount of milk that is needed to make the pudding mix that you are using in this recipe. An alternative milk can be used but, for a richer pudding, use a full fat or near full fat version.
• Vanilla Extract. A small amount is used for flavor.

Ingredients needed to make the ganache topping.

• Sugar Free Chocolate Chips. Semi-sweet is preferred for texture and flavor.
• Heavy Cream. A full fat coconut cream , unsweetened, can alternatively be used.

Expert Tip 👉 This recipe uses both Vanilla Pudding Mix and Instant Vanilla Pudding Mix. These are two different products which means that you should follow the directions in this recipe for best results.

Tips for making the best Boston Cream Poke Cake.

Feel free to make your cake portion of this recipe according the directions on the cake mix packaging using the indicated ingredients. What you should know is that while following the packaging is the simplest way to go, my cake recipe is more moist and has a texture that can hold up to being poked into .

1. The best holes in a poke cake come from the spoon handle from a wooden kitchen spoon.
2. The best time to make the poked holes in your cake is when it is almost fully cooled.
3. Poke the holes about an inch and a half apart from one another. When the holes are too close together, the structure of the cake can be affected.
4. Add the pudding layer immediately after making it so that the pudding does not thicken until it is in the holes that are in the cake.
5. After filling the holes with the pudding, tap the baking dish a few times on your counter to allow the pudding to settle into the poked holes.
6. The freshly made ganache topping needs to cool to almost room temperature before you can top the pudding layer with it in order to keep the layers intact.
7. While this cake is delicious freshly made, it is even better when you let it cool overnight in your refrigerator.

How to make Sugar Free Boston Cream Poke Cake.

Prep Time: 30 minutes .
Bake Time: 30 minutes .
Chill-set time: 3 hours minimum.
Servings: 12, depending on size of servings .

1. Preheat your oven according to the directions on the cake mix package . Prepare a 9X13" baking dish for nonstick.
2. In a large mixing bowl, combine together the cake mix, vanilla pudding mix, Greek Yogurt, Eggs, and oil. Mix until just combined and then transfer the batter to your prepared baking dish, evenly spreading the batter as needed.
3. Bake the cake as indicated on the cake mix package. Then allow the cake to cool on a cooling rack for 20 minutes.
4. To poke the holes in the cake, use the round handle of a wooden mixing spoon. Poke the holes in the cake, making the holes about a half inch apart and two thirds of the way into the cake (not all the way through the cake).
5. Next, make the filling for the holes. In a large bowl, use a whisk to combine together the instant pudding mix, milk, and vanilla extract whisking until combined and there are no lumps.
6. Immediately pour the filling into the holes and over the top of the cake. Use a rubber spatula or similar utensil to help spread the filling over the cake as needed.
7. Place the cake into your refrigerator for the filling to set (about an hour and a half to two hours)
8. To make the ganache, use a large microwave-safe bowl. Place the sugar free chocolate chips and the heavy cream in the bowl and microwave until smooth and combined, stopping to carefully stir the ingredients every 20 seconds. It should take about a minute or so to melt.
9. Carefully distribute the ganache evenly over the filling layer of the cake
10. Return the cake to your refrigerator for the ganache to set before slicing the cake into servings.

Expert Tip👉 It is important to work quickly when filling the cake holes with the pudding mix. Freshly made pudding is intended to thicken as it sets. If you pudding gets too thick it can be hard to fill the holes and cover your cake as indicated.

How to store homemade Sugar Free Boston Cream Poke Cake.

Once the cake has fully cooled, it should be stored in an airtight container.
When properly stored, this cake should keep for about a week when refrigerated or up to a few months when frozen.

You may also be interested in these recipes.

• Sugar Free Chocolate Chip Bundt Cake
• Sugar Free Magic Cookie Bars
• Sugar Free Cake Mix Brownies - 4 Ingredients
• Sugar Free Cake Mix Red Velvet Cookies
• No Bake Sugar Free Chocolate Cheesecake Bars
• Sugar Free Chocolate Depression Cake

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