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Easy Boston Cream Cake

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.
  • Makes
    6 servings

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 large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  • 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.
  • 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.
Nutrition Facts
1 piece: 395 calories, 15g fat (9g saturated fat), 103mg cholesterol, 442mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • deerhunter1980
    Jan 24, 2018

    No comment left

  • kcrihfield89
    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
    May 1, 2012

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

  • angelgirl57
    Jan 13, 2010

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