Easy Boston Cream Poke Cake

Instructions:
Prepare the Cake:
Preheat Oven: Preheat your oven according to the cake mix instructions (usually 350°F or 175°C). Grease a 9×13-inch baking dish.
Bake the Cake: Prepare the yellow cake mix according to the package instructions and pour the batter into the prepared baking dish. Bake as directed. Once baked, let it cool in the pan for about 10 minutes.
Poke Holes: After cooling slightly, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake (about 1 inch apart).
Make the Filling:
Prepare the Pudding: In a mixing bowl, whisk together the vanilla pudding mix and milk until smooth and thickened (about 2 minutes).
Fill the Holes: Pour the pudding over the cake, making sure it seeps into the holes. Spread it evenly over the top.
Prepare the Topping:
Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth. Stir in the vanilla extract.
Pour Ganache Over Cake: Allow the ganache to cool slightly, then pour it over the pudding layer on the cake, spreading it evenly.
Serve:
Chill: Refrigerate the cake for at least 2 hours to set the pudding and ganache.
Slice and Enjoy: When ready to serve, slice the cake into squares and enjoy your Easy Boston Cream Poke Cake!
Tips:
Storage: Store any leftover cake in the refrigerator for up to 3 days.
Garnish: You can top with whipped cream or shaved chocolate for an extra special touch!
This Easy Boston Cream Poke Cake is a crowd-pleaser and perfect for parties or family gatherings! Enjoy!