This easy Boston Cream Pie Cake made with a boxed cake mix yields a moist yellow cake filled with creamy vanilla pudding and finished with a rich chocolate topping—an indulgent dessert that rivals your favorite Boston cream donut.
This simple version of the classic is bound to become a household favorite. A light yellow cake, a custard-like pudding filling that soaks into the cake, and a glossy chocolate topping make every bite dreamy. Best of all, you don’t need to bake the cake from scratch—using a boxed mix keeps this recipe quick and approachable.
The process is straightforward: prepare the cake mix and bake in a 9×13 pan, let it cool slightly, then poke holes across the surface. Whisk together instant pudding with milk and vanilla, pour it over the cake so it fills the holes, chill to set, and finish with a silky chocolate ganache. The only challenge is waiting for it to be fully chilled before serving.
Why You’ll Love This Boston Cream Pie Cake
- An easy, crowd-pleasing take on a classic dessert.
- Combines tender yellow cake with creamy vanilla pudding and chocolate.
- Appeals to both kids and adults.
- Makes a full 9×13 pan for plenty of servings.
- No need to bake a cake from scratch—use a boxed mix.
Equipment Needed
- 9×13 cake pan
- Wooden spoon or dowel (for poking holes)
- Medium bowl
Ingredients
Cake
- 1 box butter-recipe yellow cake mix (plus the ingredients the package calls for)
- 1 (3.4 oz) box instant 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
How To Make Boston Cream Pie Cake
- Prepare the butter-recipe yellow cake mix according to the box instructions. Pour the batter into a greased 9×13 cake pan and bake as directed.
- Remove the cake from the oven and let it cool about 40 minutes. When it’s still slightly warm, use the end of a wooden spoon or a dowel to poke holes all over the cake. Set aside.
- In a medium bowl, whisk together the instant vanilla pudding mix, whole milk, and vanilla extract until smooth and free of lumps. The pudding should remain slightly pourable (don’t let it fully set). Pour the pudding over the cake, making sure to fill each hole, then spread any remaining pudding evenly over the top. Refrigerate for about 45 minutes, or until the pudding sets.
- Place the chocolate chips and butter in a medium bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted. Stir in the heavy cream and vanilla extract until smooth; if needed, microwave a little longer to remove any lumps.
- Pour the chocolate topping over the chilled cake, covering it completely. Refrigerate for about 45 minutes, or until the chocolate is set and cooled.
- Slice and serve chilled. Enjoy!
What to Serve With This Cake
Pair a slice with a hot cup of coffee or a cold glass of milk for a cozy, bakery-style treat at home.
Substitutions & Additions
For extra sweetness, top each serving with a dollop of whipped cream. Fresh strawberries make a pretty, bright garnish. If you prefer chocolate to vanilla, swap the instant vanilla pudding for instant chocolate pudding for a richer filling.
FAQs
Historically the dessert was baked in a round pan and called a pie; over time the name stuck even though it’s essentially a cake with a cream filling.
Use any butter-recipe yellow cake mix you prefer. A “butter recipe” yellow mix tends to give a richer flavor than a standard yellow-only mix.
The refrigerator is recommended for the best texture, but you can use the freezer carefully if short on time. Make sure the cake is cool before adding the pudding or topping to avoid altering 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 Share How It Turned Out
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