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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grizzly bear mom says
May 28, 2014 at 9:39 amP.S. if you find the cream difficult to ice, consider making it with less milk as if making pudding.
Saw the southern pecan pound cake recipe. Want!
grizzly bear mom says
May 28, 2014 at 9:56 amWe need a mowing schedule, re grading to eliminate the “great fecal swamp” where the dogs wade!, trees, have bee problems, etc at our dog park. In response to a complaint, our county accidentally threw out the good chairs with the bad. PEOPLE WERE REALLY MAD! SO MADE THAT WE BEGAN CALLING THEM THE CHAIRZIS! While dog walking at 10:00 pm last night I noticed 6 chairs in the trash. I put 3 on my head and walked home. Of course my neighbor was putting out her trash when I got there. I called out in true Dr Suess “Go dog, go!” style, “Do you like my hat?” She did. I did it again this morning at 5:30 hoping the school bus of kids wouldn’t go pass and jeer at me. It didn’t. I saved $60 and bought influence with my dog park family.
Leslie says
September 18, 2014 at 11:33 pmLooks good
Sandy Weaver says
September 19, 2014 at 12:49 pmI’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.