This Boston Cream Pie Poke Cake takes the beloved flavors of a traditional Boston Cream Pie and transforms them into an incredibly easy and moist poke cake. A tender yellow cake is infused with creamy vanilla pudding, then topped with a luscious chocolate ganache, creating a delightfully simple yet impressive dessert.

Boston Cream Pie Poke Cake

Ingredients:

Instructions:

1. Prepare and Cool Cake: Prepare the yellow cake according to the package instructions in a 9×13-inch baking pan. Once baked, let the cake cool completely on a wire rack.
2. Poke Holes in Cake: Once the cake has fully cooled, use the end of a wooden spoon (or a similar round object) to poke holes all over the top of the cake, going about halfway down. Space the holes evenly, about 1 inch apart.
3. Prepare & Pour Pudding: While the cake cools, in a large bowl, whisk together the instant vanilla pudding mixes, 4 cups milk, and 1 teaspoon vanilla extract. Whisk thoroughly until the pudding mixture is combined. Before the pudding has a chance to fully set up and thicken, immediately pour it evenly over the poked holes in the cooled cake, ensuring the pudding seeps into the holes.
4. Chill Cake: Place the cake in the refrigerator to chill for at least 1 hour to allow the pudding to set inside the cake.
5. Make Chocolate Ganache: Once the cake has chilled:
   • Place the chocolate chips in a heatproof bowl.
   • Heat the 1 1/2 cups heavy cream on the stovetop over low heat until it just begins to simmer around the edges (do not bring to a rolling boil). Alternatively, you can heat it in the microwave until hot and simmering.
   • Pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to soften.
   • Stir the mixture until it is completely smooth and glossy, forming a ganache. Let the ganache cool for about 10 minutes to thicken slightly before pouring.
6. Top with Ganache & Chill: Pour the cooled chocolate ganache evenly over the top of the cake, smoothing it with a spatula to cover.
7. Final Chill: Place the cake back in the refrigerator and chill for at least 4 hours, or ideally overnight, before slicing and serving. This allows the ganache to set and the flavors to fully meld.