This delicious Boston cream poke cake recipe layers a moist yellow cake, vanilla pudding filing and
chocolate glaze for the ultimate dessert Simple to make but impressive to serve!
Can I use a different cake mix flavor?
Yes. you can use white, chocolate, or other cake mix flavors. Yellow cake provides a nice contrast with
the chocolate glaze frough.
What pans can I bake this in?
Use a 9×13 inch baking pan. You can also divide the batter between two 8-inch round pans.
How do I poke the holes in the cake?
Once baked. use the handle of a wooden spoon or a chopstick to poke holes all over the top_ This allows
the filling to soak into the cake.
Can I substitute the cream filling?
Yes, you can use pastry cream or whipped cream instead. Just adjust sweetness if needed.
How long does assembled cake last refrigerated?
5-6 days covered in the fridge. The poke cake also freezes well for 2-3 months.
Yveld: 10-12 servings
Ingredients:
For the Cake:
1 box (15_25 oz) yellow cake mix
• 1/2 cup vegetable oil
1 cup water
• 3 large eggs
For the Cream Filling:
2 (3_5 oz) boxes instant vanilla puddng mix
. 1 cup mix
1 cup heavy whipping cream
For the Chocolate Glaze:
• 8 oz semi-sweet chocolate chips
• 1 cup heavy whipping cream

Instructions:
1. Preheat the oven to 325T (16YC). Grease a 9x 13 inch baking dish and set aside.
2 Make the cake bater: In a large bowl. combine the cake mix, vegetable oil, water and eggs. Beat
with an electric mixer on medium speed for 2 minutes until well blended and smooth.
3. Pour the cake batter into the prepared baking dish and bake for 28-33 minutes or until a toothpick
inserted in the center comes out clean_ Allow to cool completely.
4. Once cooled, use a wooden spoon or skewer to poke holes all over the top of the cake. Set aside.
5. Make the cream filling: In a medium bw,’l, whisk together the instant pudding mix, IWIk and heavy
whipping cream until blended_ Mix for 2-3 minutes until it starts to thicken but is stm able to be
poured.
& Pour fre cream filling evenly over the top of the poke cake, spreading to cover. Allow to set fw 5
minutes.
7. Make the chocolate glaze: In a small saucepan over medium heat, heat the heavy whipping cream
just until bubbling, then remove from heat Add the chocolate chips and whisk I-mtil compbetety
& Pour the chocolate glaze evenly over the cream layer Smoothen with an offset spatula or knife_
Refrigerate cake for at least 2 hours before slicing and serving.
9. Enjoy! Store leftovers covered in me refrigerator.
Tips
• Be sure to completely cool cake before adding fillings to prevent melting.
• Use an instant-read thermometer to judge doneness instead of time. Cake is done at 190’F — 20S’F.
• For best texture, don’t overmix cake batter. Wxjust until blended and smooth.
‘”Vhen pr*ing holes, don’t go all the way through to the bottom Holes should be about halfway down.
• a thicker glaze, heat additional cream and add more chocolate to taste.
Garnish finished cake with whipped cream and chocolate shavings if desired