Boston Cream Cake50 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 3 hr
“An easy delicious version of Boston Cream Pie” - by Glenda
Original recipe yields 1 - 8 inch double layer cake
- Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
- Mix pudding according to package directions, spread between layers.
- 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.
Amount Per Serving (10 total)
- 458 cal
- 14.2 g
- 82.6 g
Based on a 2,000 calorie diet
Reviews (50)Rate This Recipe
"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 put..." See moreting 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."
"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..." See more or Flan. That makes it PERFECT for spreading between layers. I LOVED THIS CAKE!!! THANKS!! New Family Fav!"
"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 mo..." See morere 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."
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