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Boston Cream Pie Recipe

Boston Cream Pie Recipe

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 YIELD:96 servings

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

  • 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.

Reviews for Boston Cream Pie

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MY REVIEW
angelhairred 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."

MY REVIEW
Petra2013 51666
Reviewed May. 20, 2013

"Easy to make, family loved it!"

MY REVIEW
sugar lover 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!!"

MY REVIEW
corpuscissy 26476
Reviewed Apr. 2, 2011

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

MY REVIEW
davvic 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."

MY REVIEW
snuggles345 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."

MY REVIEW
cabincat 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."

MY REVIEW
blkeaster 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."

MY REVIEW
BettyKennedy 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."

MY REVIEW
anneamie 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."

MY REVIEW
Sharligan 68877
Reviewed Oct. 28, 2009

"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."

MY REVIEW
kidzkountry 74385
Reviewed Oct. 28, 2009

"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."

MY REVIEW
Linnie189 84578
Reviewed Oct. 28, 2009

"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"

MY REVIEW
BBLee20 76337
Reviewed Oct. 28, 2009

"Duh..........96 servings?"

MY REVIEW
danalynncarnahan 76294
Reviewed Oct. 28, 2009

"Can't anyone divide by 4??? This was a good change from the normal cake but a bit too sweet for us. Thanks."

MY REVIEW
bakerlee42@hotmail.com 91667
Reviewed Oct. 28, 2009

"who needs a cake for 96 people, would cut it downd to 1/4"

MY REVIEW
barbrak 27451
Reviewed Oct. 28, 2009

"we need a recipe that is really scaled down! or a category that gives you access to create servings."

MY REVIEW
5glend5 76336
Reviewed Oct. 28, 2009

"96 servings is much too large a cake. A recipe for 12 would be much more reasonable. It does sound easy but I have not made the cake."

MY REVIEW
CLRAE 74384
Reviewed Oct. 28, 2009

"HOW ABOUT A RECIPE USING ONLY ONE BOX OF CAKE MIX?"

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Wine Pairings

Sweet White Wine

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