This Boston Cream Poke Cake is so light, moist, and scrumptious. It is such an easy recipe with yellow cake mix, vanilla pudding, and a chocolate ganache topping.
Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, add the cake mix, water, eggs, and vegetable oil. Mix at medium speed for 2 minutes.
15.25 Ounces Yellow Cake Mix, 1 Cup Water, 3 Large Eggs, 1/2 Cup Vegetable Oil
Pour into a 9 X 13 cake pan that has been prepared with a light spray of oil. Bake for 23-28 minutes. Test with a toothpick. When inserted in center of cake, it should come out clean. You can also test with your finger, if the cake springs back when lightly touched in the middle it is done. Remove and let cool.
Once completely cool, poke holes approximately 1-inch apart with a skewer or a wooden spoon. Make sure to poke all the way through to allow the pudding to fill up the whole.
Pudding
In a mixing bowl, whisk together the pudding mix, milk, and vanilla. when the pudding just starts to thicken a bit, pour over the cake in an even, thin layer. Making sure that the pudding gets into the holes.