Boston Cream Pie Poke Cake

How To Make Boston Cream Pie Poke Cake

1️⃣ Prepare the Cake
Bake the yellow cake in a 9×13-inch baking pan according to package instructions. Let it cool completely.

2️⃣ Poke the Cake
Once cooled, use the handle of a wooden spoon to poke holes all over the cake.

3️⃣ Make the Pudding Filling
In a large bowl, whisk together the instant pudding mix, milk, and vanilla extract.
Before the pudding thickens, pour it evenly over the cake, allowing it to seep into the holes.
Refrigerate for 1 hour to set.

4️⃣ Make the Chocolate Ganache
Place chocolate chips in a heatproof bowl.
Heat the heavy cream until just simmering (on the stove or in the microwave), then pour it over the chocolate chips.
Let it sit for 5 minutes, then stir until smooth. Let cool for 10 minutes.

5️⃣ Top the Cake
Pour the ganache over the chilled cake. Use a spatula to smooth it evenly over the surface.

6️⃣ Chill and Serve
Refrigerate the cake for at least 4 hours (or overnight) before slicing and serving.