Reviewed: Nov. 18, 2009

I wrote that I would try it with a Chocolate cake mix. Did not like it that way. Maybe becasue the cake mix called for oil? When I made it with a yellow cake mix it called for butter or margerine. It was good with the yellow cake mix. The pudding was good this time using 1 1/4 cup water.

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Flossie

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Reviewed: Aug. 31, 2009

Ridiculously easy to make and sooo good. Haven't made it since the first time, but that's because we're trying to lose weight!

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Val1

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Reviewed: Aug. 12, 2009

Great recipe! Very quick and easy, although I did alter it a little. I only used a 1 1/2 c. of milk in the pudding mix as some of the other reviews said to. I too chilled the pudding and the cake before putting it all together. When I was leveling the bottom layer I decided to make a dip in mine to hold more of the pudding. I didn't have any chocolate frosting or all the ingredients to make frosting, so I melted 6 Hershey's Bars with about a 1/4 cup of milk and a tablespoon of vegetable oil until it was smooth, (about the consistency of pancake syrup). I then poured the chocolate over the top, completly covering it, until it started running down the sides. Not only did it look great it also tasted great. All my kids and my wife just loved it!

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billylunchbox

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Reviewed: Jul. 16, 2009

I was gonna submit this exact recipe, as Im a lover of Boston Cream Pie, but am pretty much fed up with the expensive, from scratch recipes out there. Hey, dessert is an indulgence, so who cares if you have a little transfat in your frosting via a can of whipped frosting once in awhile? I use the Duncan Hines Yellow cake, jell-o instant vanilla pudding, and the Duncan Hines whipped frosting. The only recommendations I have are that this cake works much better as a single layer cake, that you split in half and fill. It's just the right proportions between cake, custard and frosting. Also, rather than microwave, I prefer to frost the entire cake, tops and sides so that the cake is sealed and won't dry out. I keep it in the fridge on a plate, underneath and upside down pyrex bowl, and as I take a slice, I cover the exposed cake with a verticle piece of wax paper covering the cake, and not the frosting.

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HAPPYSTEAK

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Reviewed: Feb. 13, 2009

I could have easily written this recipe because it was the number one thing I craved while I was pregnant with my first child 4 years ago. I've also done a chocolate version (chocolate cake..chocolate pudding, and frosting) which is also quite tasty. Extra delicious! You *have* to keep it cold though..because that's when it's the yummiest!

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AbbyD

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Reviewed: Jan. 26, 2009

I hate "cake-from-a-box" but this was terrific!!!. I used reduced sugar cake mix (used applesauce instead of oil), fat-free sugar free pudding (used only 1 1/4 skim milk - perfect)and reduced sugar frosting. It didn't taste like a cake from a box nor a low fat/low sugar dessert. I highly recommend this recipe for a quick and easy dessert!

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mommy2

Cooking Level: Expert

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Reviewed: Jan. 2, 2009

This recipe is easy to make and delicious! I reduced the amount of milk used with the pudding mix to 1 1/2 cups. I served it with mounds of whipped cream. My family loved it.

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Albertagirl68

Cooking Level: Expert

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Reviewed: Jun. 20, 2008

I have to give this a 5 star rating. The taste was excellent. Very moist. I made it for my hubby and father for Father's day. They said they want me to definitely make again for the 4th of July. The only bad thing is you have to be careful with the pudding. I used about 3/4 of the prepared pudding and it still ran down the sides making the cake a little messy. So use half or buy a smaller package of pudding. But still I gave a 5 for moistness and taste. Thanks for the recipe!!!! It's a keeper.

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Kelley

Cooking Level: Beginning

Home Town: Olmsted Falls, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: May 2, 2008

This cake was great I did alter it though do to picky kids. I use a cake extender recipe(big family)and added 1 vanilla pudding snack cup, melted the chocolate icing in microwave and used a spoon to drizzle and an angle kinda looks like the boston creme snack cake I served it hot DELICIOUS!!!! no pic cause they just couldn't wait. My husband is a pie lover and he absolutely loved it THANKS:))

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saharabdullah

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

I've been making this for 20+yrs.My mother-in-law used to buy the packaged version of this.It inspired me to create my own version as you never seem to get enough filling or frosting in the package.I bake a yellow cake cake as directed on the package in 2 round pans and only use one for this recipe(my boys aren't pudding lovers so I frost the remaining cake with the remaining frosting)I have found that using both cakes makes it too top heavy and squishes the filling out.For the filling I use Jello brand Vanilla pudding 153g size(6 Serv)with 2 1/4 cups milk and 1/2 tsp vanilla.I have used store brands but they always seem to taste like the packaging.I only buy skim milk so I mix 2c milk and 1/4c cream to make it creamier.Skim works but if you are going to eat cake............. I use approx. 2/3 on the tub of frosting.Careful not to heat for too long or it will end up pooling on the platter.I recently made this for a large group.I rented a large pan and tripled the recipe.It was a challenge to assemble but well worth the effort.It was a huge hit.

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SHERILYNNS

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

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Reviewed: Feb. 11, 2008

This was great! And easy. I also tried the opposite, chocolate cake with vanilla pudding and vanilla frosting. It was also really good.

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Rafia

Cooking Level: Intermediate

Living In: St. Albert, Alberta, Canada

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Reviewed: Feb. 4, 2008

Easy to make, presents well. I used (it's what I had) 2 - 3.4 oz pkg of Vanilla pudding. I didn't spread all of the pudding in, due to I thought it may be overkill... I should've put all that pudding in there. Yep, I'll make this one again.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 7, 2008

Super easy to make and the presentation is fabulous. Made this cake for my mom's birthday and she loved it...Boston cream pie is her favorite.

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paisleyduck

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 17, 2006

It was ok, but the filling was very runny and ruined the cake. Tastes good, but very "convenience food" like.

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 17, 2006

This recipe was a great hit. When I was leveling off the bottom cake, my husband asked me to carve out some so I could fit more pudding inside. I did, and it was really yummy, the only thing I would suggest is to make sure not to carve to close to the edges so the outside 'wall' doesn't break and the pudding leak out.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Feb. 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.

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JONNYZBABE

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Reviewed: Jan. 26, 2006

I just made this cake for my mother-in-law's birthday. I have to say... I really was a bit hesistant to make it. The "bad" reviews it got scared me a little. However, I took my chances and I am so glad I didn't let those "bad" reviews deter me. The only piece of advise I can give is to TAKE YOUR TIME. If you follow the directions and take your time measuring out everything, you cannot mess this cake up. I baked the cakes, made the pudding (only used 1 1/4 cup of cold skim milk), waited for the cakes to cool completely. Then I assembled the cake with the pudding (not messy at all). I bought the new microwavable frosting and poured it ALL over the top of the cake and then slowly spread the frosting to drip off of the edges. It looked silly so I just frosted the sides perfectly and added some colorful sprinkles. LOOKS PERFECT. The only reason I gave it four starts was because I haven't tried it yet. It might appear delicious, but I never judge a book by it's cover.

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Love2Cook

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Reviewed: Dec. 26, 2005

This was very good and easy to do. I used 2 cups of milk with the pudding mixture and it came out great! I tried 1 cup the first time and that was a disaster.

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GastonMom

Home Town: Gastonia, North Carolina, USA

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Reviewed: Dec. 26, 2005

I had the hardest time with this cake for some reason. I burnt the first two cakes, I undercooked the second two cakes, finally the third two cakes came out right. By then the pudding had set overnight, I had prepared that per the box instructions. The top cake fell apart when I put it on the pudding. The whole cake just seemed very "boxy" tasting to me. I will not try again.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 23, 2005

What a nightmare. Taste is fine but such a huge mess it is not presentable for the party that is planned. I baked according to directions, exactly, except I only used 1 cup milk in pudding. I waited for cake to cool, it was very cool and so was pudding. After pouring frosting on top it fell apart from there. Will not attempt again.

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KEL3

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