Boston Cream Pie Recipe
Boston Cream Pie Recipe photo by Taste of Home
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Boston Cream Pie Recipe

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This impressive dessert can be made without much fuss. It's pretty, tasty and very popular.—Clara Honeyager, Mukwonago, Wisconsin
TOTAL TIME: Prep: 45 min. + chilling Bake: 1 hour
MAKES:96 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 1 hour
MAKES: 96 servings


  • 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


  1. Prepare and bake cakes according to package directions, using four greased 13-in. x 9-in. baking pans. Cool completely on wire racks.
  2. 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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angelhairred User ID: 3409183 31693
Reviewed May. 7, 2014

"I LOVE this recipe....for 96. I wish there were more of these!!!!!!!!!!!! I work in an elementary school with 75 teachers plus custodians, secretaries, etc and this is PERFECT. I am also the

social chairman for our church and this recipe is a "no brainer". Please send MORE of these crowd pleasers."

Petra2013 User ID: 7095615 51666
Reviewed May. 20, 2013

"easy to make, family loved it!"

sugar lover User ID: 5626350 22335
Reviewed Apr. 2, 2011

"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!!"

corpuscissy User ID: 5655143 26476
Reviewed Apr. 2, 2011

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

davvic User ID: 4410224 91674
Reviewed Apr. 21, 2010

"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."

snuggles345 User ID: 2151287 203480
Reviewed Jan. 16, 2010

"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."

cabincat User ID: 759911 76295
Reviewed Nov. 1, 2009

"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."

blkeaster User ID: 2843339 31692
Reviewed Oct. 29, 2009

"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."

BettyKennedy User ID: 4158889 84579
Reviewed Oct. 29, 2009

"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."

anneamie User ID: 1574898 39135
Reviewed Oct. 28, 2009

"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."

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