This easy Boston Cream Cake Recipe recipe gets rid of all the mess and fuss of making Boston Cream Cake. It is as simple as baking a cake and frosting it.
Boston Cream Cake Recipe
1 yellow cake mix, mix, bake as directed on box
2 (3 oz) boxes of vanilla pudding
4 cups milk
1 can chocolate frosting
Bake cake in a 9×13 pan. When cake is done poke holes in it with something like the handle of a wooden spoon. While it is cooling mix up pudding mix and milk. Pour immediately over cake. Chill. When chilled, microwave frosting for a few seconds to soften and then pour over cake.
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I’ve been doing something similar for years now and its a favorite “pie”(as in Boston Cream Pie) in my entire family. I bake my two layer cake and split each layer in two, making 4 layers, make up a large box of jello instant pudding using an amount of milk 1/2way between the pudding recipe and the pie filling recipe on the pkg and once that sets up and the cake is completely cool (i put it in the freezer for 1/2 hr to 45 mins,) I split the pudding into 1/3s and fill between each cake layer, adding 4 toothpicks to hold everything steady. 1 cup of semisweet chocolate chips and 1/4 milk in a bowl microwaved a couple minutes til it stirs smooth and then dump that topping on top and help it to drizzle down. Let sit in frig for 4 hours and the pudding starts getting into the cake and makes it even yummier. It looks and tastes like you Slaved over something Special for hours for everyone, while it doesn’t take much time at all.