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4.6 from 216 votes

Boston Cream Pie

This easy Boston Cream Pie recipe is semi-homemade with a custard filling made with instant pudding but tastes like you spent all day making it. This is the best recipe out there with a homemade chocolate glaze.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Course: Dessert
Cuisine: American

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 /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 unsalted butter
  • 3/4 /4 cup powdered sugar
  • 2 tablespoons milk

Instructions

    Cup of Yum
  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  in a medium bowl 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 the first and second cake layer.
  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 of the cake. Refrigerate at least one hour before serving.

Notes

  • from my friend Bridian