Comida Kraft
Recipe Box

Boston Cream Pie

Boston Cream Pie is rated 4.710610932475884 out of 5 by 311.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

10 servings

Here's the cream pie that made Boston famous—easy to make, creamy with pudding and topped with a luscious layer of chocolate.

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What You Need

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Make It

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  • Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
  • Stack cake layers on plate, spreading pudding mixture between layers.
  • Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Note

Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.

How to Slice Cake Layer Evenly

Place cooled cake layer on serving plate. Make 2-inch-deep horizontal cut around side of cake using long serrated knife. Then, cut all the way through cake layer to make 2 layers.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 260
Total fat 10g
Saturated fat 5g
Cholesterol 35mg
Sodium 330mg
Carbohydrate 41g
Dietary fiber 1g
Sugars 30g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My 8th grade cooking class made this yummy recipe yesterday and today. My 8th grade cooking class made this yummy recipe yesterday and today. The cake was baked and the filling made and refrigerated the first day. Today the frosting and assembling took place. I demonstrated using thread to split the cake which they found really easy. We used 3 T. cocoa plus 1T. oil to equal the 1 square of unsweetened chocolate. No need to microwave. My students gave a 2 thumbs up, fun, quick and easy. We froze the remaining layer to use later for a trifle or a quick birthday cake if we need one. Mrs.B
Date published: 2008-10-01
Rated 5 out of 5 by from this is a long time favorite in my family only we don't use the cool whip just the pudding. this is a long time favorite in my family only we don't use the cool whip just the pudding. I've got one better for the frosting though, we use chocolate syrup (like Hersheys). YUMMO! its easier and as it sits overnight, it sinks into the cake making it better than you can imagine. just squirt it all over, the more the merrier in my case :) the slightly bitterness of the syrup with the richness of the pudding and cake is better than anything else in my book.
Date published: 2008-09-04
Rated 3 out of 5 by from The only thing i didn't like was the frosting. The only thing i didn't like was the frosting. Mine wasn't creamy or anything like that. I did exactly what it said to do with one bar of ch. and tablespoon of butter. And the rest of the stuff. It was so running, and i don't even like baking ch. So next time i make it because everything else is so good, i'm going to try regular ch. frosting. Just to see how it will taste. Other than that it was good and i will make it again.
Date published: 2007-08-29
Rated 5 out of 5 by from I made this for the first time for Thanksgiving (08) and it was great! I made this for the first time for Thanksgiving (08) and it was great! I froze the 2nd layer of cake and just pulled it out of the freezer this afternoon and made it again - the cake froze wonderfully. I had no problem with the thickness of the pudding/cool whip mixture,may suggest to put a little muscle into the whisking and to be sure and whisk for 2 min.as stated and I let mine set for about 10 min before spreading. Enjoy!
Date published: 2009-01-04
Rated 5 out of 5 by from This is the best of the best! This is the best of the best!!! I make a 13x9 cake, cut that into half, and cut one half into individual servings which I then make into mini BostonCreamPies!!! The left over cake and filling ~ which has been doubled ~ is kept in the fridge. To make more little pies out of the saved cake.....just make another batch of the chocolate topping and fresh mini pies await your taste buds! :-)
Date published: 2008-10-21
Rated 3 out of 5 by from I made this twice. I made this twice. It was really easy to make but the first time I tried it, it lacked flavor. The second time I used vanilla extract in the cake mix AND in the pudding. It was a little better. I will make it again because it's easy but if you are looking to WOW someone, skip this and make their chocolate cake. That one I have made numerous times and have NEVER had any leftovers.
Date published: 2008-09-25
Rated 5 out of 5 by from Totally easy and looks impressive, like a previous reviewer stated. Totally easy and looks impressive, like a previous reviewer stated. The icing was thinner than I expected, but I just poured it slowly onto the center of the cake and then used a spatula to smooth it out on the edges. It dripped down onto the sides in a few places, but it still looked great. My hubby said, "I think I've found a new favorite dessert!" Can't wait to make it again.
Date published: 2006-08-31
Rated 5 out of 5 by from I love Boston Cream Pie and was thrilled when I saw this recipe in Food and Family. I love Boston Cream Pie and was thrilled when I saw this recipe in Food and Family. I made it and sent half of it down to my landlord's for them to try. I also brought some in to an office where a friend works. Within 24 hours, I had 6 request to either make it again, or give them the recipe! I have made it again, and shared the recipe and this will be made many more times.
Date published: 2008-10-22
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