Prep: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
Mix the Cake: In a large bowl, combine the cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until smooth.
1 box yellow cake mix, 1 cup sour cream, 1/2 cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract
Bake: Pour the batter into the prepared bundt pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Make Custard: In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let it set for 5 minutes to thicken.
1 package instant vanilla pudding mix, 2 cups milk
Assemble: Once the cake is completely cool, use a long knife or spoon to create small holes into the cake. Pour the custard filling into the holes.
Make Ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until almost boiling, then pour it over the chocolate chips. Let it sit for 1 minute, then stir until smooth.
1 cup semi-sweet chocolate chips, 1/2 cup heavy cream
Drizzle: Pour the chocolate ganache over the top of the bundt cake, letting it drip down the sides.
Serve: Slice and enjoy your delectable Easy Boston Cream Bundt Cake!
