Easy Boston Cream Cake Recipe
Easy Boston Cream Cake Recipe photo by Taste of Home
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Easy Boston Cream Cake Recipe

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Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings


  • 1-1/2 cups cold half-and-half cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 3/4 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 4 to 5 teaspoons hot water

Nutritional Facts

1 piece: 395 calories, 15g fat (9g saturated fat), 103mg cholesterol, 442mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 6g protein .


  1. In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  2. Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer.
  3. In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides. Yield: 4-6 servings.
Originally published as Easy Boston Cream Cake in Taste of Home Meals in Minutes Calendar Annual 2002, p5

Sweet White Wine

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

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kcrihfield89 86308
Reviewed Feb. 18, 2014

"This cake is so easy to make! WAY easier than trying to make a real boston creme pie (which is ridiculously hard)"

lgarihee 53977
Reviewed May. 1, 2012

"I used angel food cake instead of the pound cake,turned out great."

angelgirl57 131461
Reviewed Jan. 13, 2010

"when you want something quick and delicious, this is it for boston cream cake"

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