This Easy Boston Cream Pie Cake with Boxed Cake Mix creates a moist yellow cake with sweet vanilla pudding and is topped off with a decadent chocolate topping for a dessert that you’ll love more than even your favorite Boston Cream Donut.
This (simple to make) version of a classic dessert is sure to become a favorite in your household! With a spongy yellow cake, a custard-like pudding filling, and a chocolate coating, how could you go wrong? Did I mention that you don’t even have to make the cake from scratch? What a breeze!
The best part of this recipe (besides how amazing it tastes) is how easy it is to make! If you can make a box cake, you can make this recipe. You just make the cake mix as instructed on the box, then once it cools, you poke holes in it. Once you’ve whipped up your pudding mixture, you’ll pour it into the holes. Then, once it has chilled, just pour the chocolate coating on top. The hardest part is waiting for it to be ready to eat! In almost no time at all, you’ll have a delicious, melt-in-your-mouth dessert that is ready to serve.
Why You’ll Love This Boston Cream Pie Cake
- It’s a delicious, easy-to-make version of a classic recipe.
- It combines sweet yellow cake with pudding and chocolate.
- It’s a hit with both adults and kids alike.
- It makes a full 9×13 pan, so you will have a lot of servings.
- You don’t have to make the cake from scratch!
Equipment Needed To Make This Original Boston Cream Pie Recipe
- 9X13 Cake Pan
- Wooden Spoon
- Medium Size Bowl
Ingredients For Your Traditional Boston Cream Pie
Cake
- Yellow Cake Mix (and all the ingridients it calls for)
- Vanilla Pudding
- Whole Milk
- Vanilla Extract
Chocolate Topping
- Milk Chocolate & Semi Sweet Chocolate Chips
- Heavy Cream
- Vanilla Extract
- Salted Butter
How To Make Boston Cream Pie Cake
- Make butter recipe cake mix according to the package instructions. Pour into a greased 9 x 13 cake pan. Bake according to the directions on the box.
- Remove the cake from the oven and allow it to cool for 40 mins. Once the cake has cooled (it will still be slightly warm). Use the end of a wooden spoon or a wooden dowel to poke several holes in the cake. Set aside.
- Mix together pudding mix, vanilla extract, and milk until there are no lumps. Do not let the pudding set up too much, it should still be a little runny. Pour pudding mix over the top of the cake making sure to fill each hole. Spread the remaining pudding over the top of the cake. Place the cake in the refrigerator for 45 minutes or until the pudding has had a chance to set up.
- In a medium-size bowl add the chocolate chips and butter. Melt in the microwave for 20-second intervals until the chocolate is completely melted. Add heavy cream, and vanilla extract to the chocolate and continue stirring until there are no lumps (you might need to microwave it a little longer).
- Pour the chocolate topping over the cake covering the entire cake. Refrigerate for about 45 minutes or until the chocolate has completely cooled.
- Serve and enjoy!!!
What to Serve/Pair with Your Easy Boston Cream Pie Cake
If this Boston Cream Cake makes you think of your favorite donut, try pairing this with a hot cup of coffee or an ice-cold glass of milk. You’ll have a cozy treat that’s even better than the bakery!
If you are taking this as a dessert to a party and need to bring more than one (or just want something extra to have at home), make this Shortbread Linzer Tart Cookies Recipe. Not only are they delicious, but they look beautiful on a platter. Want to have a cozy, delicious dinner while you’re waiting on your cake to cool? Try this Creamy Chicken Tetrazzini. It makes a big pan and is enough for a family dinner.
Popular Substitutions & Additions
If you want a little extra dash of sweetness, top your serving of Boston Cream Pie Cake with a little whipped cream. You can also add some strawberry slices on top for a pop of color.
If you are more of a chocolate fan than vanilla, you can substitute chocolate pudding in place of the vanilla pudding for the filling.
Easy Boston Cream Pie Cake (Boxed Cake Mix!) FAQs
Actually, yes, it is! While it is a cake with a cream filling, back when the dessert originated, because it was made in a round pan, it was called a pie.
Nope! This is totally up to you. Just make sure that it says “butter recipe yellow” – some brands will only make “yellow” cake, and you want the consistency and flavors in the other.
I strongly recommend using the fridge, but if you need to, you can use the freezer. Just make sure that it is completely cool before adding the toppings, or you won’t get the right consistency.
Other Easy Dessert Recipes You’ll Love
- No-Bake Blueberry Cheesecake Bars
- Chocolate Lasagna (Easy No-Bake Dessert)
- No-Bake S’mores
- Simple Cranberry Bread with Glaze & Canned Cranberries
- Hot Chocolate Cookies With Jumbo Marshmallows
Don’t Forget To Come Back And Let Me Know How Your Traditional Boston Cream Pie Cake Turned Out!
Boston Cream Pie Cake
Equipment
- 1 13 x 9 cake pan
Ingredients
Cake
- 1 15.25 oz butter recipe yellow cake mix plus ingredients call for on the package (eggs, butter, water.
- 1 3.4 oz intant vanilla pudding
- 2 cups whole milk
- 1 tsp vanilla extract
Chocolate Topping
- 1½ cups milk chocolate chips
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 3 tbsp salted butter
- 2 tsp vanilla extract
Instructions
- Make butter recipe cake mix according to the package instructions. Pour into a greased 9×13 cake pan. Bake according to the directions on the box.
- Remove the cake from the oven and allow it to cool for 40 mins. Once the cake has cooled (it will still be slightly warm). Use the end of a wooden spoon or a wooden dowel to poke several holes in the cake. Set aside.
- Mix together pudding mix, vanilla extract, and milk until there are no lumps. Do not let the pudding set up too much, it should still be a little runny. Pour pudding mix over the top of the cake making sure to fill each hole. Spread the remaining pudding over the top of the cake. Place the cake in the refrigerator for 45 minutes or until the pudding has had a chance to set up.
- In a medium-size bowl add the chocolate chips and butter. Melt in the microwave for 20-second intervals until the chocolate is completely melted. Add heavy cream, and vanilla extract to the chocolate and continue stirring until there are no lumps (you might need to microwave it a little longer).
- Pour the chocolate topping over the cake covering the entire cake. Refrigerate for about 45 minutes or until the chocolate has completely cooled.
- Serve and enjoy!!!
Have You Tried This Recipe?
RATE and COMMENT below! I would love to hear about your experience. Getting feedback from you helps me and other readers too! Also, if you share on INSTAGRAM, use the hashtag #modernmealmakeover and tag me (@modernmealmakeover) so we can stop by and give your post some love. Thank you!
I made this cake for a cookout. I did everything the night before. By the time the cake was served the next day, the pudding had soaked into the cake. I think I would try using two boxes of pudding the next time and make the cake the morning of.
I would love to hear how you like it using 2 boxes of pudding.
Can I make this cake as two layers with the cream in the middle
I have never made it that way, but it should be fine.
I made this today and followed the instructions, except I had a 2nd box of pudding I did separately with only 1 1/2 cups milk and let it chill while cake was also in fridge. I plan to add that pudding just before adding the choc topping.
Does this recipe call for instant vanilla pudding or cook and serve? Im assuming instant but just want to make sure!!
It does call for instant. I will make sure to add that to the recipe card!