Easy Boston Cream Cake Recipe

5 3 3
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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5 3 3
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

In a bowl, whisk together cream and pudding mix; let stand for 5 minutes. Split 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. In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach a 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

Nutritional Facts

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

  • 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 bowl, whisk together cream and pudding mix; let stand for 5 minutes. Split 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. In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach a 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

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Reviews forEasy Boston Cream Cake

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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)"

MY REVIEW
lgarihee User ID: 6227711 53977
Reviewed May. 1, 2012

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

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

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

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