Boston Cream Pie Poke Cake

This method usually makes cakes too moist. It may seem strange when someone calls a cake a pie. But Boston Cream Pound Cake is definitely worth the words. We made this easy poke cake version of the Bostonian favorite to enjoy with friends and family on the go. Translating the simple dessert poke cake means that the vanilla custard is mixed throughout, so every bite turns out moist and luscious.

A Boston Cream Pie is a traditional American dessert. There are many layers to this cake, and it’s made with custard and chocolate glaze. But we made this for you. The poke cake is ultra-easy to make with a few boxed ingredients and some ingenious shortcuts.

Serves 10-12
30 minutes active
5 hours inactive

INGREDIENTS:

1 box yellow cake mix, plus ingredients called for on package
2 (3.4 oz) boxes instant vanilla pudding
4 cups milk
1 teaspoon vanilla extract
12 oz bag chocolate chips
1 1/2 cups heavy cream

DIRECTIONS:

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

Once cake has cooled, poke holes all over the cake using the end of a wooden spoon.

While cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in refrigerator to chill for one hour.

Once cake has chilled, make the chocolate ganache:

Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat …