Show Subscription Form

Lighter Boston Cream Pie Recipe
Lighter Boston Cream Pie Recipe photo by Taste of Home

Lighter Boston Cream Pie Recipe

Read Reviews
3.5 20
Publisher Photo
“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
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling
MAKES: 12 servings


  • 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
  • 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

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.


  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.
Originally published as Boston Cream Pie in Healthy Cooking October/November 2008, p42

Sweet White Wine

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

Reviews for Lighter Boston Cream Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 15, 2012

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

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."

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"

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"

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."

Loading Image