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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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 8 servings

Ingredients

For the cake:

  • 1 yellow cake mix (and ingredients called for on the package)

Filling:

  • 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

Instructions

  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