New this month
Get the Allrecipes magazine

Kraft® Boston Cream Pie

"A yellow cake layer is split and filled with creamy vanilla pudding and topped with dark chocolate frosting. This classic takes just 15 minutes and a bit of refrigeration before serving."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 419 cals
Original recipe yields 10 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

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

Footnotes

  • Kraft Kitchens Tips
  • Size-Wise: Looking for something sweet? One serving of this Boston Cream Pie will hit the spot when served with an ice-cold glass of fat-free milk.
  • 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 a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers.

Nutrition Facts


Per Serving: 419 calories; 15.3 g fat; 65.3 g carbohydrates; 5.2 g protein; 49 mg cholesterol; 440 mg sodium. Full nutrition

Reviews

Read all reviews 46
  1. 63 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have made this cake three times now, all to rave reviews. I would recommend that you use French vanilla pudding versus plain vanilla as it makes a big difference. Also use 1/2 cup whipping cre...

Most helpful critical review

Easy, delicious, but I'm just not a fan of this flavor of cake. The kids LOVED it, so my 3 stars is basically just because of my PERSONAL tastes.

Most helpful
Most positive
Least positive
Newest

I have made this cake three times now, all to rave reviews. I would recommend that you use French vanilla pudding versus plain vanilla as it makes a big difference. Also use 1/2 cup whipping cre...

I made this for a baby shower recently, and everybody was asking for the recipe. I followed the recipe exactly, and it came out beautifully and is really easy to make! This is one of my family...

Very tasty, and very easy! The kind of recipe you can make with a 16 month old running around! The filling was delish - got a lot of compliments and requests for the recipe. One tip: cut the cak...

This is my husbands favorite so I made it for his birthday. He loved it. I used heavy cream instead of milk just to make sure the cream was thick. Followed all other directions and everyone love...

Absolutely outstanding!!! The only thing I did differently is bake two 9" rounds instead of hasseling with trying to cut one round into twos. It was unbelievable and anyone can make this recipe!

I made this for my sisters birthday and everyone loved it, she said it was the best Boston Cream she has ever had. It was easy to make and travled well (I wrapped the sides with plastic wrap) to...

Easy to prepare and we simply enjoyed it.

This was ABSOLUTELY delicious! Everyone at my poker table was totally impressed -- the whole thing was gone in one sitting. I used Betty Crocker SuperMoist yellow cake mix, and generics on the...

So delicious! My husband said, "i cannot believe this was made in our kitchen and not in a bakery." I'm planning on making this for a rehearsal dinner. I have no doubt everyone will love it. Tha...