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READY IN 3 hr

Boston Cream Cake

Read Reviews (50)

"An easy delicious version of Boston Cream Pie" — Glenda

Ingredients Edit and Save

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Original recipe makes 1 - 8 inch double layer cake Change Servings

1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix

1 (16 ounce) package prepared chocolate frosting

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Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 3 hrs

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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.

—LIVLUKE

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Most Helpful Critical Review

Nov 23, 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.

—Flossie

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59 Ratings

Sep 04, 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!

—ANGELDUST1926

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Feb 07, 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.

—JONNYZBABE

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Jun 24, 2003

Was delicious!! you HAVE to chill the pudding, and the cake. I cut the milk to 1 1/2c. And this worked out perfectly! I made it for valentines day in a heart shaped cake pan. Placed on a cake platter, and drizzled melted choc. around the plate- looks wonderful! (and taste's wonderful too!)

—SPLATTY

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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.

—FUN4REGINA

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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.

—Love2Cook

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Jun 24, 2003

This cake was so good I could barely keep it in the house. Everyone wanted some. My husband loves boston cream doughnuts and just adored this cake. A little advice, keep everything refrigerated even the cakes until you are ready to put it together. Definetly heat the frosting in the microwave for a minuet and then pour over the cake. Make sure the cake is on a big enough dish so the frosting doesn't go everywhere. Also cut the pudding down to 1 cup of milk. I gave it 4 stars because it is a little messy but if you keep it cold it comes out perfect. Just make sure to refrigerate cake when you are done! :0)

—VOLVODRIVINGSOCCERMOM

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Nutrition

Calories
458 kcal
23%

Carbohydrates
82.6 g
27%

Cholesterol
1 mg
< 1%

Fat
14.2 g
22%

Fiber
0.9 g
3%

Protein
2.8 g
6%

Sodium
626 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Boston Cream Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 458
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 3.5g 17 %
Cholesterol 1mg < 1 %
Sodium 626mg 25 %
Potassium 135mg 4 %
Total Carbohydrates 82.6g 27 %
Dietary Fiber 0.9g 3 %
Protein 2.8g 6 %
Sugars 59.5g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 9 %
Iron 14 %
Thiamin 11 %
Niacin 12 %
Vitamin B6 3 %
Magnesium 5 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.