Back to Easy Boston Cream Cake

Print Options


Card Sizes

Easy Boston Cream Cake Recipe

Easy Boston Cream Cake Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Easy Boston Cream Cake

Sort By :
kcrihfield89 User ID: 5121811 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 User ID: 6227711 53977
Reviewed May. 1, 2012

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

angelgirl57 User ID: 2327182 131461
Reviewed Jan. 13, 2010

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

Loading Image

Wine Pairings

Sweet White Wine

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