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Preheat your oven to 350°F (177°C). Lightly grease a 9×13 inch baking pan.
Assemble the cake batter according to the package directions using the yellow cake mix, eggs, water, and oil. Pour the batter into the prepared baking pan.
Bake for about 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the vanilla custard. In a saucepan, combine milk, flour, sugar, and vanilla extract. Whisk constantly over medium heat until the mixture thickens, approximately 5-7 minutes.
Once the cake is done, remove from the oven and immediately poke holes across the top using the handle of a wooden spoon.
Pour the thickened custard over the hot cake, aiming to fill the holes and cover the surface.
For the ganache, heat the heavy cream in a small saucepan until it just begins to boil. Remove from heat and stir in the chocolate chips until smooth and fully melted.
Spread the ganache evenly over the custard layer. Allow the cake to cool to room temperature.
Refrigerate the cake for at least 1 hour to set before serving. Optionally, serve with whipped cream or a scoop of vanilla ice cream.
Variations and Notes
Cake Base Variations: Swap yellow cake mix with white or chocolate cake mix for a different flavor base.
Custard Flavor Twist: Infuse the custard with a touch of almond extract or replace some milk with coconut milk for a unique twist.
Ganache Alternatives: Use dark chocolate or white chocolate chips for the ganache for varying chocolate experiences.
This Boston Cream Pie Poke Cake is a fantastic dessert that combines simplicity with decadence. It’s perfect for gatherings, celebrations, or just a special treat at home. Enjoy the process and the delicious results!
