So why is Boston Cream Pie called ‘pie’ when it’s really a cake? Well, it dates back to a time when pies and cakes were baked in the same kind of pan and the words were used interchangeably. Our version certainly can’t claim that kind of history, but whatever you want to call it, you can be assured that it’s seriously good eatin’
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
How To Make Boston Cream Pie Poke Cake
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. (You can also heat it in the microwave.)
Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.
Pour chocolate over cake and smooth with a spatula. Chill in refrigerator at least 4 hours and up to overnight before slicing and serving. Enjoy!