This easy Boston Cream Cake Recipe recipe gives the yummy flavor of Boston Cream Pie without all the mess and fuss of making Boston Cream Cake. It is as simple as baking a cake and frosting it.
Boston cream cake is more commonly known as Boston cream pie. It is a super delicious dessert perfect to top off a fancy dinner at home or to serve to guests with tea or coffee, but if you make it the traditional way, you’ll spend all afternoon in the kitchen and have a huge cleanup project when it’s all done!
Here’s an EASY Boston cream cake recipe that’ll give you the tasty flavor with just a few minutes’ work and not a lot of cleanup! It’s so easy and delicious, your family and friends will love it!
Boston Cream Cake Recipe
1 yellow cake mix, mix, bake as directed on box
2 (3 oz) boxes of vanilla pudding
4 cups milk
1 can chocolate frosting
Bake cake in a 9×13 pan. When cake is done poke holes in it with something like the handle of a wooden spoon. While it is cooling mix up pudding mix and milk. Pour immediately over cake. Chill. When chilled, microwave frosting for a few seconds to soften and then pour over cake.
This easy Mini Boston Cream Cakes Recipe gives the yummy flavor of Boston Cream Pie and it’s super simple to make it in 5 minutes with just 4 ingredients!
Easy Mini Boston Cream Cakes
1 pkg. mini pound cakes (6-8 mini pound cakes)
2 (3 oz) boxes of vanilla pudding
4 cups milk
1 can chocolate frosting
Cut mini pound cakes in half. Mix up pudding mix and milk. Pour immediately over mini cakes. Chill. When chilled, microwave frosting for a few seconds to soften and then pour over the tops.
[dining]
P.S. if you find the cream difficult to ice, consider making it with less milk as if making pudding.
Saw the southern pecan pound cake recipe. Want!
Looks good
I’ve been doing something similar for years now and its a favorite “pie”(as in Boston Cream Pie) in my entire family. I bake my two layer cake and split each layer in two, making 4 layers, make up a large box of jello instant pudding using an amount of milk 1/2way between the pudding recipe and the pie filling recipe on the pkg and once that sets up and the cake is completely cool (i put it in the freezer for 1/2 hr to 45 mins,) I split the pudding into 1/3s and fill between each cake layer, adding 4 toothpicks to hold everything steady. 1 cup of semisweet chocolate chips and 1/4 milk in a bowl microwaved a couple minutes til it stirs smooth and then dump that topping on top and help it to drizzle down. Let sit in frig for 4 hours and the pudding starts getting into the cake and makes it even yummier. It looks and tastes like you Slaved over something Special for hours for everyone, while it doesn’t take much time at all.