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Boston Cream Pie Recipe

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“This is my lighter version of a Boston cream pie cake. Both the glaze and the filling are fat-free. This is a dessert you'll be pleased to serve on your holiday table.” Nancy Zimmerman - Cape May Court House, New Jersey

This recipe is:

Healthy

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Boston Cream Pie Recipe

Prep: 35 min. Bake: 15 min. + cooling

Yield: 12 Servings

35 15 50

Ingredients

1/3 cup butter, softened
3/4 cup sugar
2 eggs, lightly beaten
1/3 cup unsweetened applesauce
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
FILLING:
1-1/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce and vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk until blended.
Coat two 9-in. round baking pans with cooking spray and sprinkle with flour; add batter. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Place one cake layer on a serving plate; top with filling and remaining cake layer.
For glaze, in a small bowl, combine the confectioners' sugar, cocoa and vanilla. Add enough milk to achieve desired consistency. Spread over top of cake, allowing some glaze to drape down the sides. Yield: 12 servings.

Nutritional Facts 1 slice equals 275 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 345 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Boston Cream Pie in Healthy Cooking October/November 2008, p42

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Boston Cream Pie

Boston Cream Pie

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Reviewed on Jan. 13, 2011 by red_savage1

kdc - yes, you could use a cake mix. In some areas, you can find the Boston Cream Pie(cake) mix on the shelf with other cake mixes.

Reviewed on Jan. 13, 2011 by kdc-perez07

I wonder if this would taste ok using a cake mix for the cake....just wondering since so many seem to have had problems with the cake.

Reviewed on Dec. 07, 2010 by bluebirdjohnson7

The people who were having trouble with the cake rising may have had old baking powder. To see if your baking soda is good do this: Mix 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles vigorously, it is still good. This trick helped me not use my old baking powder (I hate to waste anything) Good luck!

Reviewed on Oct. 29, 2008 by mlhoelzle

My cake turned out so skinny and heavy I had to throw it away.

Reviewed on Oct. 28, 2008 by ejphifer

This boston cream pie was awesome! I made it for my husband's birthday and the whole family loved it. It was so easy to prepare, I couldn't believe that I had made a cake from scratch and it was so easy!

Reviewed on Oct. 26, 2008 by threekidzmom

I found the cake to be dry and the icing was too seet for me.

Reviewed on Sep. 16, 2008 by wiscook

I had no problems, mine was very tasty, although I cooked it too long and will adjust that.

Reviewed on Sep. 06, 2008 by mamaspam

Sorry for the double post.

Reviewed on Sep. 06, 2008 by mamaspam

I had the same problem. It didn't seem to rise. I wonder if something was missing like baking soda. It took mine almost 30 minutes to bake and it was very pale. I threw it in the trash. Don't think I will try it again.

Mamaspam

Reviewed on Sep. 04, 2008 by jah042241

I made this recipe tonight for an event tomorrow. I followed the recipe to the letter including using cake flour. Each layer was about 1 inch high when baked. Thinking I did something wrong, I made it again. The second time each layer was a little higher but certainly not the way it looked in the magazine. The texture is coarse and the cake very dry. I did not substitute any of the ingredients. I am very disappointed in it and probably will not be able to use tomorrow.

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