Boston Cream Pie is my husband, Gene's, all time favorite cake so I've made a few over the years. Bought a few too but, like most things, homemade is always better. In my wanderings around Pinterest I had seen multiple recipes for a "poke" version of the cake and decided to see how that worked out compared to the traditional version with the pudding sandwiched between the butter cake layers and ganache on top.
I have to say this version has the same taste, is easily put together, is a smaller 8" x 8" cake, and is a great candidate for Sandra Lee-ing. Don't have tons of time? Use half of a yellow cake mix, a cooked pudding mix, or an instant pudding mix. I won't tell. I also wouldn't skimp on the ganache. It's super easy and the taste is really superior to any shortcut.
(Photo note: I used a pan that is the same area as an 8"x8" pan, it's just a rectangle in shape)
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