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–+ servings
Boston cream pie

Super Easy Boston Cream Pie

This super easy recipe brings back a dessert favorite, cake style. Just bake a cake, add your cream filling and cover in chocolate and you have yourself a Boston Cream Pie Cake.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 14
Calories 305 kcal

Equipment

  • 1 Electric hand mixer
  • 2 8in or 9in Round cake pans
  • 1 Cake Platter
  • 1 Large mixing bowl
  • Baking spray
  • Cooling racks
  • 2 Medium mixing bowls

Ingredients
  

  • 1 box Yellow cake mix
  • 3.4 oz Vanilla pudding
  • 1½ cups milk
  • 2 oz Unsweetened Chocolate bar or chips
  • 2 tbsp butter
  • 1 cup Confectioners sugar 
  • ½ tsp Vanilla extract

Instructions
 

Cake

  • Preheat oven to 350 °F
  • In a large mixing bowl prepare cake mix according to package directions, using a whisk or electric hand mixer.
    1 box Yellow cake mix
  • Pour into two greased 9" round cake pans. You can grease the pans with Baking Spray with flour, or with butter and flour.
  • Bake for 30 minutes or until a toothpick comes out clean.
  • Let cool for 5mins, then remove cake from pans and allow to cool completely on cooling racks.

Pie Filling

  • In a medium bowl whisk milk and pudding mix for 2½ minutes until thickened. Cover and refrigerate
    3.4 oz Vanilla pudding, 1½ cups milk
  • *Some people choose to add 1½ cups of thawed whipped topping to the pudding mix. If you do this, reduce your milk by ½ a cup.  I don't think the filling is firm enough this way, but it sure is yummy!

Chocolate Topping

  • In a microwave safe bowl, melt chocolate and butter at 30 second intervals; stir until smooth. Stir in confectioner's sugar and vanilla.         
    2 oz Unsweetened Chocolate, 2 tbsp butter, 1 cup Confectioners sugar , ½ tsp Vanilla extract
  • *If you use the ready-made frosting technique, pour the frosting in a microwave safe bowl and microwave for 8 seconds. Stir, if it's not pourable then microwave for another 5 seconds.

Assembly

  • Place one cake layer on a plate. Spread pudding mixture on top, but don't go all the way to the edge as the weight of the top cake will push the pudding outward.  Top with the second cake layer.
  • Spoon chocolate topping over the top allowing it to drip down the sides.
  • Refrigerate until ready to serve. 

Notes

Nutrition Facts | % Daily Value *
Calories 305| Total Fat 10.1g – 13% | Saturated Fat 4.2g – 21% | Cholesterol 13mg – 4% | Sodium 403mg – 18% | Total Carbohydrate 50.1g – 18% | Dietary Fiber 1.1g – 4% | Total Sugars 27g | Protein 5.3g | Vitamin D 2mcg – 8% | Calcium 170mg – 13% | Iron 1mg – 7% | Potassium 121mg – 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice
These nutrition facts are an approximate only, as ingredients can differ in nutrition facts based off of the brand purchased, and how many servings.

Nutrition

Calories: 305kcal
Keyword Boston Cream Pie, Boston Cream Pie Cake, cakes, Desserts
Tried this recipe?Let us know how it was!