Boston Cream Poke Cake Recipe

Boston Cream Poke Cake Recipe
Who doesn’t love Boston Cream Pie? Although it’s really a cake, it can take time to make. However, this Boston Cream Poke Cake is quick to make and it makes a full 9” x 13” cake rather than a small 8” or 9” round to serve more people. By substituting milk for the water and butter for the oil in the cake mix, the cake is richer and better than a regular cake mix. The filling is simple instant pudding that fills holes in the cake made by the handle of a wooden spoon
This cake can be made a few days ahead, and it keeps in the refrigerator for several days if it’s not eaten as quickly as expected.

15 Servings

1 15.25 ounce yellow cake Mix
1 cup milk
1/2 cup softened butter
3 eggs

2 cups cold milk
1 3.2 ounce vanilla instant pudding mix, (4 serving size)

1/2 cup sugar
4 tablespoons cornstarch

2/3 cup water
1 ounce unsweetened baking chocolate, (1 square)

1 teaspoon vanilla

  1. Preheat oven to 350°. Spray a 9" x 13" shallow baking dish with non-stick spray containing flour, such as Baker's Joy.
  2. Cake: Mix the cake mix, milk, butter, and eggs until smooth. Pour the batter into the prepared baking dish and spread evenly. Bake about 30 minutes or until a toothpick inserted into the center comes out clean and the cake begins to pull from the sides. Remove from the oven and cool thoroughly.
  3. When the cake is cool, use the handle of a wood spoon to poke holes about 1" apart over the surface of the cake.
  4. Filling: Place the filling ingredients into a blender and blend until smooth; pour over the holes in the cake as the filling thickens. If a blender isn't available, the milk and pudding mix can be whisked together until smooth. Refrigerate the cake for at least an hour.
  5. Glaze: whisk together the sugar and cornstarch in a small saucepan; add the water and baking chocolate. Stir over medium heat until the chocolate is melted and the mixture has thickened. Remove from the heat and whisk in the vanilla. Cool.
  6. After the cake has cooled an hour, spread the glaze evenly over the cake. Refrigerate 2-3 hours or overnight before cutting into squares.

    1. Amount Per Serving
      Calories 288 Calories from Fat 114
      Percent Total Calories From: Fat 40% Protein 4% Carb. 56%
      Nutrient Amount per Serving
      Total Fat 13 g
      Saturated Fat 6 g
      Cholesterol 66 mg
      Sodium 373 mg
      Total Carbohydrate 40 g
      Dietary Fiber 0 g
      Sugars 24 g
      Protein 3 g

      Vitamin A 7% Vitamin C 1% Calcium 0% Iron 4%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.