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Lighter Boston Cream Pie Recipe

Lighter Boston Cream Pie Recipe

“This is my lighter version of a Boston cream pie cake. Both the glaze and the filling are fat-free. This is a dessert you'll be pleased to serve on your holiday table.” Nancy Zimmerman - Cape May Court House, New Jersey
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling YIELD:12 servings

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 1/3 cup unsweetened applesauce
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fat-free milk
  • FILLING:
  • 1-1/4 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons fat-free milk

Directions

  • 1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce and vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk until blended.
  • 2. Coat two 9-in. round baking pans with cooking spray and sprinkle with flour; add batter. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Place one cake layer on a serving plate; top with filling and remaining cake layer.
  • 4. For glaze, in a small bowl, combine the confectioners' sugar, cocoa and vanilla. Add enough milk to achieve desired consistency. Spread over top of cake, allowing some glaze to drape down the sides. Yield: 12 servings.

Nutritional Facts

1 slice equals 275 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 345 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Lighter Boston Cream Pie

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MY REVIEW
Reviewed Nov. 15, 2012

"cake is way to dense. It had no flavor."

MY REVIEW
Reviewed Jan. 29, 2012

"I made this last night and I was nervous it wouldn't turn out after reading these reviews but it was great! Yes, the cake is a little heavier you may expect but it works well as a combination. I used all-purpose flour and 1% milk - I think this is a fantastic, impressive dessert and I will definitely make it agin."

MY REVIEW
Reviewed Mar. 21, 2011

"Each layer is supposed to be only about an inch high. It is a Boston Cream PIE, not CAKE. Watch you baking time closely to avoid dryness, all ovens do not cook the same"

MY REVIEW
Reviewed Mar. 19, 2011

"cake was dry and flatter than the picture showed. the concept is great, but the cake is what failed it. Pretty bad for me when I'm happy to give half away"

MY REVIEW
Reviewed Mar. 17, 2011

"One little problem I see is that the sugar and butter should be creamed very well and not left crumbly. It would give a smoother texture and help the batter to rise more. Otherwise, the recipe looks fine."

MY REVIEW
Reviewed Mar. 17, 2011

"The cake is a little heavier than a higher fat version but very tasty. I used new baking powder and the cake was not flat. It IS thinner than the picture, I think we need to use 8" pans instead of 9" pans and it will be perfect. It was a good, moist cake and I would make it again."

MY REVIEW
Reviewed Mar. 15, 2011

"I followed the recipe and although my baking powder was fresh the cakes did not rise. They were also quite dry. I do think the cake improved after sitting for a day. When I make this again, I think I will alter the cake recipe a bit, possibly bake it in 8 inch rounds. Thank you for sharing the recipe. It went well with our traditional corn beef and cabbage meal."

MY REVIEW
Reviewed Mar. 12, 2011

"Has anyone done a lower sugar glaze. With a diabetic in the family I have avoided powdered sugar glazes."

MY REVIEW
Reviewed Mar. 10, 2011

"Baking POWDER cause it's the only one used"

MY REVIEW
Reviewed Mar. 10, 2011

"The people who were having trouble with the cake rising may have had old baking powder. To see if your baking soda is good do this: Mix 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles vigorously, it is still good. This trick helped me not use my old baking powder (I hate to waste anything) Good luck!

In this post it says "BAKING POWBER" in one place adn "BAKING SODA" in another. Which one do we use?"

MY REVIEW
Reviewed Jan. 13, 2011

"kdc - yes, you could use a cake mix. In some areas, you can find the Boston Cream Pie(cake) mix on the shelf with other cake mixes."

MY REVIEW
Reviewed Jan. 13, 2011

"I wonder if this would taste ok using a cake mix for the cake....just wondering since so many seem to have had problems with the cake."

MY REVIEW
Reviewed Dec. 7, 2010

"The people who were having trouble with the cake rising may have had old baking powder. To see if your baking soda is good do this: Mix 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles vigorously, it is still good. This trick helped me not use my old baking powder (I hate to waste anything) Good luck!"

MY REVIEW
Reviewed Oct. 29, 2008

"My cake turned out so skinny and heavy I had to throw it away."

MY REVIEW
Reviewed Oct. 28, 2008

"This boston cream pie was awesome! I made it for my husband's birthday and the whole family loved it. It was so easy to prepare, I couldn't believe that I had made a cake from scratch and it was so easy!"

MY REVIEW
Reviewed Oct. 26, 2008

"I found the cake to be dry and the icing was too seet for me."

MY REVIEW
Reviewed Sep. 16, 2008

"I had no problems, mine was very tasty, although I cooked it too long and will adjust that."

MY REVIEW
Reviewed Sep. 6, 2008

"Sorry for the double post."

MY REVIEW
Reviewed Sep. 6, 2008

"I had the same problem. It didn't seem to rise. I wonder if something was missing like baking soda. It took mine almost 30 minutes to bake and it was very pale. I threw it in the trash. Don't think I will try it again.

Mamaspam"

MY REVIEW
Reviewed Sep. 4, 2008

"I made this recipe tonight for an event tomorrow. I followed the recipe to the letter including using cake flour. Each layer was about 1 inch high when baked. Thinking I did something wrong, I made it again. The second time each layer was a little higher but certainly not the way it looked in the magazine. The texture is coarse and the cake very dry. I did not substitute any of the ingredients. I am very disappointed in it and probably will not be able to use tomorrow."

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Wine Pairings

Sweet White Wine

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