I remember having Boston Cream pie at a special event and thinking how wonderful it tasted. I have been looking for an easy recipe to duplicate it and came across this one. It makes a 13 x 9 pan and is a perfect dessert for company. The rich flavor of the pudding compliments the cake and chocolate topping with a melt in your mouth lightness.
I’ve served this Boston Cream Cake to my family and friends and they all agreed this was a fantastic dessert. It didn’t take long for it to disappear!
Try serving my Slow Cooker Lasagna or Swiss Steak recipe with Boston Cream Cake for dessert. I’m sure you’ll be voted the best hostess ever!
Tempting Boston Cream Cake
dessert
Equipment
- 13 x 9 pan, large bowl
Ingredients
- 1 box moist yellow cake mix (bake as directed )
- 1 large box vanilla instant pudding ( make as directed)
- 1 tub chocolate frosting
Instructions
- Bake cake as directed on the box in a greased and floured 13 x 9 pan
- Prepare pudding as directed while the cake cools down a bit.
- While the cake is still warm, use the end of a wooden spoon to poke holes about an inch apart over the cake.
- Spread the prepared pudding over the cake pushing it into the holes.
- Refrigerate 1 1/2 to 2 hours.
- Remove the lid and seal from the frosting , microwave 15-20 second until the frosting is can be poured easily but not bubbling.
- Spread frosting over the cake and refrigerate 4 hours or overnight. Cover.
- I would recommend serving the cake once it sets as the pudding softens the cake over time