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Boston Cream Pie Recipe

Boston Cream Pie Recipe photo by Taste of Home

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This impressive dessert can be made without much fuss. It's pretty, tasty and very popular.—Clara Honeyager, Mukwonago, Wisconsin

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Boston Cream Pie Recipe

Prep: 45 min. + chilling Bake: 1 hour

Yield: 96 Servings

45 60 105

Ingredients

4 packages yellow cake mix (regular size)
11 cups cold milk
4 packages (5.1 ounces each) instant vanilla pudding mix
4 jars (16 ounces each) hot fudge ice cream topping, warmed
96 maraschino cherries with stems, optional

Directions

Prepare and bake cakes according to package directions, using four greased 13-in. x 9-in. baking pans. Cool completely on wire racks.
Meanwhile, in a large bowl, beat milk and pudding mixes on low for 2-3 minutes. Cover and chill for at least 30 minutes. Cut each cake into 24 pieces; split each piece horizontally. Place about 1 heaping tablespoon of pudding between layers. Spread each with 1 tablespoon fudge topping and garnish with a cherry if desired. Yield: 96 servings.

Originally published as Boston Cream Pie in Taste of Home February/March 2000, p54

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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(1-18) of 18 reviews

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Reviewed on May. 20, 2013 by Petra2013

Easy to make, family loved it!

Reviewed on Apr. 02, 2011 by sugar lover

I broke it down to one cake mix, and made the icing with the fudge topping, but instead of heating it, (where it breaks down the molecules)I added a little white Karo syrup to it to make it spreadable consistency. Yummy! I have in the past made it with my homemade cooked pudding when time permits. When I make it in round cake pans I add fresh raspberries or strawberries on top instead of the cherry. Great crowd pleaser for all ages. Goes fast at bake sales, too!!

Reviewed on Apr. 02, 2011 by corpuscissy

anneamie - do you have a good pastry filling recipe you can share ? Please print !

Reviewed on Apr. 21, 2010 by davvic

Why on earth wouldn't you just make it with two 8" cake pans and put the cream between them instead of cutting up a bunch of pieces. I haven't tried this recipe yet but that is certainly what I will do.

Reviewed on Jan. 16, 2010 by snuggles345

It was without a doubt one of the easiest recipes to make and I also cut it down to make one pan instead of 4 pans.

Reviewed on Nov. 01, 2009 by cabincat

Been making this for years. The only difference is that each cake mix will make 24 cupcakes, much less mess than cutting up a 9X13 cake (too crumbly). Just split each cupcake, fill with pudding and frost with frosting from a tub that's been warmed enough to use like ganache.

Reviewed on Oct. 29, 2009 by blkeaster

hi My name is betty k. I made this boston cream pie for my family reunion and every one loved it and the women ask for the reciepe ,I first thought that was alot of pie but it all went beforre the other desert. thanks a bunch.

Reviewed on Oct. 29, 2009 by BettyKennedy

This is a great recipe!. I always am looking for recipes, especially desserts, that I don't have to experiment with doubling or tripling the quantities.

Reviewed on Oct. 28, 2009 by anneamie

There are great recipes out there for a chocolate topping. The bottled fudge topping does NOT make this a Bostom Cream Pie/Cake recipe! And for heaven's sake, making a simple pastry filling is far superiour in flavor and texture to a jello type of pudding mix.

Reviewed on Oct. 28, 2009 by Sharligan

Being a straight forward recipe it's easy as well as delicious!

Make it as shown for a crowd or or simply decrease the amounts! 1 cake mix, 1 pudding, 2 3/4 cups of milk & 1 jar of topping brings it down to a more 'normal' everyday size.

Reviewed on Oct. 28, 2009 by kidzkountry

Duh!!! Divide by 4 = 1 box yellow cake mix, 2 3/4 c. milk, 1 pk instant vanilla pudding mix, 1 jar hot judge topping, and 24 cherries.

It was good to get a large recipe for once. This is great to take to family/church socials - very easy to make - and inexpensive.

Reviewed on Oct. 28, 2009 by Linnie189

How much easier does it get to down size a recipe than this one. I made just one pan and everyone loved it. But when we have bake sales at church or our civic center this will be surely be one I will make.

Thanks,

Linnie