Kraft® Boston Cream Pie Recipe -
Kraft(R) Boston Cream Pie Recipe
  • READY IN hrs

Kraft® Boston Cream Pie

Recipe by  

"A yellow cake layer is split and filled with creamy vanilla pudding and topped with dark chocolate frosting. This classic takes just 15 minutes and a bit of refrigeration before serving."

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Original recipe makes 10 servings Change Servings
  • PREP

    15 mins

    1 hr 15 mins


  1. Beat pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
  2. Stack cake layers on serving plate, spreading pudding mixture between layers.
  3. Microwave chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Size-Wise: Looking for something sweet? One serving of this Boston Cream Pie will hit the spot when served with an ice-cold glass of fat-free milk.
  • Note: Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
  • How to Slice Cake Layer Evenly: Place cooled cake layer on serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers.

Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2009

I have made this cake three times now, all to rave reviews. I would recommend that you use French vanilla pudding versus plain vanilla as it makes a big difference. Also use 1/2 cup whipping cream and 1/2 cup milk for a little thicker filling.

Most Helpful Critical Review
Apr 19, 2010

Easy, delicious, but I'm just not a fan of this flavor of cake. The kids LOVED it, so my 3 stars is basically just because of my PERSONAL tastes.


63 Ratings

May 08, 2009

I made this for a baby shower recently, and everybody was asking for the recipe. I followed the recipe exactly, and it came out beautifully and is really easy to make! This is one of my family's new favorite desserts now.

Sep 17, 2009

Very tasty, and very easy! The kind of recipe you can make with a 16 month old running around! The filling was delish - got a lot of compliments and requests for the recipe. One tip: cut the cake in half with a piece of thread or unflavored dental floss - so much easier than trying to cut it!

Sep 11, 2009

This is my husbands favorite so I made it for his birthday. He loved it. I used heavy cream instead of milk just to make sure the cream was thick. Followed all other directions and everyone loved it! Thanks!

Dec 09, 2009

Absolutely outstanding!!! The only thing I did differently is bake two 9" rounds instead of hasseling with trying to cut one round into twos. It was unbelievable and anyone can make this recipe!

Sep 28, 2009

I made this for my sisters birthday and everyone loved it, she said it was the best Boston Cream she has ever had. It was easy to make and travled well (I wrapped the sides with plastic wrap) to her house an hour away. Thanks for sharing, I am sure I will make this again.

Aug 12, 2009

Easy to prepare and we simply enjoyed it.


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  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 65.3 g
  • 21%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 440 mg
  • 18%

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

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