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

Reviews for Easy Boston Cream Cake

Sort By :
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)"

Reviewed May. 1, 2012

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

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.