Boston Cream Cake

This Boston Cream Cake is about to become your go-to dessert. It’s everything you adore about a bakery-style Boston Cream Pie, reimagined as a ultra-easy cake. Made with boxed yellow cake mix, instant pudding, and store-bought frosting, it’s a no-fuss treat that delivers big comfort and nostalgic flavor.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 12 Servings

Calories: 457 kcal per serving

Ingredients

15 ¼ ounces - Yellow cake mix
1 cup - Water
3 - Eggs
½ cups - Oil
2 - Instant Vanilla pudding mix
4 cups - milk
16 ounces - Chocolate frosting

Instructions

Prepare and bake the cake in a 13×9 baking dish according to the package directions.
Cool the cake completely.
Use a wooden spoon to poke holes across the top of the cooled cake. Do not poke all the way through to the bottom.
In a large bowl, whisk the pudding mix and milk until combined.
Immediately pour the pudding mixture over the cake, making sure that the mixture goes into all of the holes. Spread the pudding into an even layer.
Refrigerate the cake for at least one hour.
Remove the lid and seal from the chocolate frosting and microwave for 15 second intervals until the frosting is pourable.
Spread the frosting over the top of the cake in an even layer.
Refrigerate for at least one hour before serving

Nutrition