Search thousands of recipes reviewed by home cooks like you.

Boston Cream Cake

Boston Cream Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    3 h
Glenda

Glenda

An easy delicious version of Boston Cream Pie

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 82.6g
  • 27%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
  2. Mix pudding according to package directions, spread between layers.
  3. Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LIVLUKE
79

LIVLUKE

12/29/2003

My son loves boston cream pie so I tried this cake for his birthday. It was great. I used less milk in the pudding (1c.) might try 1&1/2c. next time. Chilled the pudding first and the cakes before putting together. I also sliced the rounded top off the bottom cake so pudding would sit nicely. French vanilla instant pudding gives it the custard effect. Extremely easy.

ANGELDUST1926
56

ANGELDUST1926

9/4/2004

WOW!!!! THIS CAKE WAS AWESOME!!!!!! IT was just Devoured!!! Using one cup of milk in pudding is CRUICIAL! As is letting the pudding and cake cool completely. The pudding turns stiff, kinda like Mousse or Flan. That makes it PERFECT for spreading between layers. I LOVED THIS CAKE!!! THANKS!! New Family Fav!

JONNYZBABE
44

JONNYZBABE

2/7/2006

Not only is this recipe easy - It tastes great! I used French Vanilla cake mix and pudding because that's what I had. I also used only 1Cup milk - I think I could have used 1 1/4 and had a little more pudding, but it worked out fine. The key is to make sure EVERYTHING is cool. I put the cake and pudding in the fridge before assembling. With the cake cold the icing cooled quickly and set easily on the cake instead of just drizzling off the cake and onto the pan.

Similar recipes