Boston Cream Pie

This easy Boston Cream Pie recipe is semi-homemade with a cream filling but tastes like you spent all day making it. This is the best recipe out there.

Is it a pie or is it a cake? It’s both. You can even make Boston Cream Pie Cupcakes instead of a cake.

Boston Cream Pie - easy and impressive. {The Girl Who Ate Everything}

For everyone who entered the giveaway, thank you! I read every single comment and love hearing your feedback. I had a lot of comments from you saying that you were new cooks just starting out in the kitchen.

This Boston Cream Pie is the perfect dessert for you because it’s a semi-homemade dessert that looks impressive but really is a cinch.

Usually I think from scratch recipes taste way better than the semi-homemade option but this is one of those that you really cannot tell the difference.

Creamy custard mix is sandwiched between fluffy cake layers and topped with a decadent chocolate sauce.

The middle kind of reminds me of this Banana Pudding. Equally as decadent.

This dessert comes from my friend Bridian who shares the same love for food and baking that I do.

When I first moved to Florida I had just my oldest son and had never used a babysitter besides my family. I was super anxious when my husband had a work function and  I needed a sitter.

Bridian came to my rescue. She was 14 years old at the time but was used to tending and cooking for her family of eight.

I called her probably five times to check on him in the two hours we were gone but of course, he was fine.

Seven years later, Bridian’s off experiencing college life. We’ve recently been bonded by some of the same life experiences. She has quite the story. I love reading about her college life and all night baking escapades here.

She’s one of those people that just has a way with words and I can’t stop reading. Thanks Bridian for this recipe.


  Yes, it tastes as good as it looks.
You can make this as easy or as hard as you want. You could use Cool Whip but since we’re already using a boxed cake mix I thought why not use homemade whipped cream.
It might seem like a lot of filling and you may feel entitled to eat it all but trust me, you’re going to want all that filling in there.
Gently fold it in and spread over the bottom cake layer then place the top layer on top and press down slightly.
Pour the warm chocolate glaze over the top and slightly spread it to the edges and let it drip. Hurry, because it cools quickly.
I’m a chocolate girl so I might make 1.5x the chocolate next time just to make sure I have enough.
Boston Cream Pie - easy and impressive. {The Girl Who Ate Everything}
Boston Cream Pie
Prep Time
22 hrs 14 mins
Cook Time
22 hrs 14 mins
For the cake:
  • 1 yellow cake mix (and ingredients called for on the package)
  • 1 cup cold milk
  • 1 3.4 ounce package instant vanilla pudding
  • 1 1/2 cups Cool Whip or homemade whipped cream
Chocolate Glaze: (If you want a thicker layer you could double this)
  • 1 1 ounce square unsweetened baking chocolate, coarsely chopped
  • 1 tablespoon butter
  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  1. Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
  2. Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers.
  3. For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.
Recipe Notes
from my friend Bridian
This easy Boston Cream Pie recipe is semi-homemade with a cream filling but tastes like you spent all day making it. This is the best recipe out there.


Speak Your Mind



  1. A wonderful pie and more amazing photos! It seems incredibly delicious!

  2. This is seriously my dream!

  3. Oh my. I need this cake.

  4. Oh my gosh! Thanks so much for this recipe! My husband has been wanting a Bost Cream Pie so bad! I just couldn’t find an easy recipe, THANKS A TON!!! Looks delish!

  5. Mmmm… I make this often. But instead of the cake mix, I am lazy and use a thawed frozen pound cake and nuke canned chocolate frosting. May hafta make it tonight 🙂

  6. LOVE Boston Cream Pie!! This looks perfect!!

  7. Yeah baby! Looks like a wonderful treat!

  8. Christy, you should put your recipes on Pinterest! I’m sure they would be a huge hit!

  9. Love your blog. I made an adaptation inspired by this recipe. Individual pies made with store bought sponge cake shells(2/pie, one for top, one for bottom), homemade vanilla pudding mixed with home whipped cream and the choco glaze. Love it! Thanks!

  10. i do this cake too but make my own pudding..its so good and so easy to make..and way to fatting..anyway eat a pieace for me.

  11. Deeelish

  12. WOW! This is SO beautiful, and when I saw this this morning, it jerked me back to 1963 in a hurry! Boston Cream Pie was one of the FIRST things my then new hubby said he’d really like. Not knowing what he meant, I looked it up in a book and remember saying “THAT’S NOT EVEN A PIE!!!!” After that, and to surprise him, I remember buying it in some kind of ‘box mix’ package(?). I WILL BE MAKING THIS FOR HIM– our anniversary is March 9, so this would be super fantastic wonderfully great for that special day of ours–something to take us back 49 years. THANKS. I love your blog– pictures and writings, all of it (BEAUTIFUL you and your BEAUTIFUL falmily)! My ‘baby steps’ blog is at My recipes could probably be summarized as “Simple Simon” (LOL!). Through the years, I was shown/taught how to make some ‘unusual’ and tasty treats in R.S. and I appreciate learning opportunities– always. Keep up the fantastic work!!!! Doris

  13. This cake, not pie looks amazing, amazing! What I like to, is that I don’t think it would be high in calories! Bonus plus, I have to make this!!

  14. I had another idea for dessert for my Oscar party but you have me rethinking it with this dessert!

  15. I must try this one! looks goooood!!

  16. That looks so delicious!

  17. Easy, quick, and everyone loves it! Thanks for the awesome recipe!

  18. This looks delicious,especially since Boston Cream Pie is my favorite,all-time dessert. I can’t wait to make this. Yummy!!!

  19. I made this over the summer and it is now a family favorite. Making it for Thanksgiving. Thanks!

  20. I am confused about the pudding part of the recipei. Are you supposed to buy pre-made pudding and then add a cup of milk to it, or do you use the pudding MIX and only add 1 cup of milk?

  21. I have almost this exact same recipe except I use graham crackers instead of the yellow cake. You line a 9 x 13 pan with the crackers, then half the pudding/whip cream mixture, then another layer of crackers then the rest of the pudding misture. Then one more layer of crackers and cover the whole thing with the melted chocolate. You have to let it sit overnight to set. It’s delicious! One of our family favorites.

  22. This is excellent. I used instant French vanilla pudding and decreased
    The milk by a 1/4 th of a cup. And cool whip by 1/4th of a cup, this
    Made the filling more firm. Next time I am going to try making it
    With French vanilla cake mix. I did double chocolate glaze.

  23. I made this last night for dessert. Boston cream pie is one of my husband’s favorites. It was a huge hit with our NYE crowd, and went over especially well with my husband. Definitely my favorite boston cream pie recipe ever. LOVED it. The filling – amazing. The chocolate on top – heavenly. Soooo yummy. Thank you so much for sharing!

  24. I have made this forever, it’s great, but why do they call,it a pie when actually it’s a CAKE, go figure.

  25. Made and served this for Christmas Eve afternoon early dinner dessert. What a hit!, with my son and daughter-in-law and their adult children and my sister and brother-in-law and my husband.Thank you, for the shortcuts.!

  26. If I wanted to make the layers of cake from scratch do you have a recipe that you can recommend? Thank you and I can’t wait to try this!

  27. WOW.This recipe is wonderful! I made a practice cake with a different recipe for my boyfriend’s birthday. It was terrible. ) : I searched for another recipe, and stumbled upon this. I just finished the pudding filling and it is AMAZING. I am soo keeping this website to myself! Thanks, for the blog ( ;

  28. I made this tonight, and not only was it my first time making homemade whipped cream, but it turned out perfect to boot! The only trouble I had was finding out last minute I didn’t have two cake pans, heh. I still received nothing but rave reviews,and it was definitely worth all the effort and worrying. Thank you for sharing such a delicious and easy recipe. It’s definitely a keeper!

  29. I was in a bind for what to do with my yellow cake mix this weekend when your recipe caught my eye. So glad it did! I didn’t have instant pudding so I made my own, which was a tad runny but still amazing. Come take a peek at the outcome!

  30. Want these in “minis”? After mixing the cake mix, bake in cupcake papers in a cupcake pan. After done baking and cooled, cut cupcakes in half and remove the top, put in the “filling”, replace the top, drizzle the “ganache” over the tops. (my “ganache” was made with 4 squares of “Bakers” semi-sweet baking squares (4 oz) and about 1 1/2 cups “cool whip”, microwaved and stirred till completely melted and blended.)

    Made these for a “bake Sale” and they were they first to sell out. And they are Yummy, too. Hand held and delicious.

  31. Melissa Snider says:

    Help! how many pieces = a square of the bar for the glaze? I have made the cake and am ready to proceed for my husband’s birthday dinner tonight!

  32. This recipe is great, and a real time-saver. However, if you are feeling adventurous, you could make a home-made version, featuring a simple scratch -made yellow (or sponge) cake, scratch-made pastry cream for the pudding, and the whipped cream and chocolate icing from the recipe above. I know, scratch does mean a little more work, but the flavor makes up for that. Either way, Boston Cream Pie rocks! Anyone looking for scratch recipes can find good ones via Pinterest, or Google or Bing. 😉

  33. Hi.I am from UK and here we don’t have a yellow or chocolate cake mixes.Could you,please,tell me what’s is the cake like after you’ve baked-is it like a sponge or more solid statue?
    Receipies look really great-will,try some when I find out what the cake mixes are like.
    Thanks a lots.

    • Christy {The Girl Who Ate Everything} says:

      It’s not as spongey as say an angel food cake but it’s not as dense as pound cake.

    • Hi Margaret,
      You can get these cake mixes in Asda, made by Betty Crocker. I’m sure other supermarkets will have them. If not, try Amazon. Good luck….

  34. Thanks for the recipe. One question, do you have to refrigerate this if you make this one day before the event? Thanks!

  35. Just a little confused 🙂 … You say to use 2 cake pans but only 1 cake mix… Do u split the cake mix between the 2 pans or do you use 1 cake mix for each pan?

  36. I just made this using the davids yellow cake recipe (perfect recipe, btw), and used the real unsweetened whipped cream with the pudding, then doubled the chocolate part 🙂 it was a great success…every component perfect. Next time I will cut the cakes into 4 laters, double the pastry cream, and use white frosting and strawberries on top, or just powdered sugar. Delicious!!! And perfect. Thank you!

  37. I made this tonight and it turned out VERY good. I doubled the chocolate recipe because my house is full of chocolate fiends and it was the perfect amount. Was very happy that my cake looked just like the pictures!

  38. Just made this for the first time and I absolutely LOVE it! HUGE TIP: when I made the filling, the instructions don’t state that you actually have to make the pudding first, THEN add the cool whip. Had to throw the first batch away. In the end the cake was super delicious and light.

  39. I made this for my husband’s birthday. He loves Boston cream pie. I don’t bake, I don’t like baking. This couldn’t have been easier to make. Not only does it taste wonderful, it makes a pretty presentation. My family was impressed. I will make this again!

  40. Try it next time with French Vanilla Instant Pudding, more flavor than the plain vanilla!

    • Thanks for the tip!

      • Also, if your store has cheesecake flavored pudding it is heavenly! And tastes more like Bavarian cream than cheesecake to me. I used to be an amateur cake maker and tested a bunch of pudding flavors made the way you specify, with less milk and folded in whipped cream to use as a mousse type filling. Everyone’s favorite was the cheesecake because it tastes like Bavarian cream. And by the way, this recipe looks amazing! I’m excited to try it!

  41. I’ve made this cake several times, it’s one of my husband’s favorite. He often requests it as his birthday cake. He turns 40 tomorrow and this year is no exception.

  42. I made this for an Easter dessert, it was a big hit! YUMMY!!! It does make one big cake though. Might try filling one 9″ round cake pan next time and splitting that to add the filling. I used 2 9″ cake pans for 1boxed cake mix.

  43. rubina johnson says:

    this cake/pie was delicious. Please follow the directions though, where it says to let everything cool completely!!!! I swear my food could win the Pinterest fail award if there was one being given out! your pie was wonderful and easy to follow. thank you

    • Thank you!

    • I cooled everything an hour, assembled at room temp, but perhaps I should cooled longer. I’ve just put it all together and the once firm pudding is sliding out all around the cake plate. I have it the frig now to firm it up again, but not sure how get it back into center, but will start by slicing the cake in half or quarters to lift the top layer. Followed recipe to a tee except I used almond milk. Next time I’ll reduce the milk as another poster advised. I’m alone, so not upset as I know it will still taste good!

    • I cooled everything an hour, assembled at room temp, but perhaps I should have cooled the pudding longer. I’ve just put it all together and the once firm pudding is sliding out all around the cake plate. I have it the frig now to firm it up again, but not sure how to get it back into center, but will start by slicing the cake in half or quarters to lift the top layer or just add it to the top like whipped cream. Followed recipe to a tee except I used almond milk. Next time I’ll reduce the milk as another poster did. I’m alone, so not upset as I know it will still taste good! I decided to myself a birthday cake for the frozen Boston Cream Pie formerly sold by Edwards is no longer available : (

  44. So yummy!

  45. I made this with 2 pkgs of pudding and 1 cup of Cool Whip. I felt the filling was too skant and not firm enough otherwise. It was perfect! Looked exactly like the photo. Huge hit for my son’s birthday–Boston Cream is his favorite. This will be my go-to recipe from now on. Thanks!

  46. I made this for our weekly teatime. We loved it!
    For the layers, I used “Perfected Yellow Cake” from Mel’s Kitchen Cafe (using 1/2 tsp. baking powder, 330-340°F).
    Those layers paired with the delicious glaze and filling made a tremendous hit. This was super easy to put together. Thanks, Christy!

  47. Thanks for the easy recipe. I used box mix but switched the water to milk, added an extra egg, added a 1/2 tsp vanilla, and switched the oil to butter. Followed the cream to a T and just doubled the chocolate glaze because I love extra chocolate. Although I did use semi sweet chocolate chips instead of baking squares just because it was what I had on had.

  48. Just made this today and it was so easy! Haven’t tried it yet but I know it’s going to be delicious! Thanks for the wonderful recipe! By the way, there was nothing soupy at all about the filling. I think people just forgot to only use one cup of milk. I beat it with the mixer for 2 minutes and it thickened right up and I used the Cool Whip instead.

  49. My grandma made this every Christmas ……of course everything was made from ‘ scratch ‘ 😁 but this sounds just as good and so much easier ! She sometimes made vanilla topping instead of chocolate . Thanks

  50. Would you happen to have directions handy for how you make your homemade whipped cream? I am sure I can find hundreds of recipes online but wanted to ask you first. I am making this for my sons 19th Birthday this weekend because he loves Boston cream pie! Your recipe looks so easy and yummy. So excited. Thanks for sharing😊

  51. I also love the idea of using parchment paper in the cake pans! Do you have any tips on placing the paper evenly in the pans? Maybe I am overcomplicating it. Lol. Thought about cutting a circle for bottom of pan and strips for the sides. Wondering if I were to just press one big piece into pan if it would crinkle making the cake come out crinkled. Like I said, I am probably going overboard with my thinking. Thanks for any tips you may have.

  52. This was seriously delicious! I also made your homemade whipped cream, which was the perfect sweetness and so creamy mixed with the pudding. Will definitely make again soon!