If you’ve been on the hunt for a super simple, yet utterly delicious, dessert to top off your Easter dinner, this easy layered Boston cream pie cake is it!
This is a sponsored conversation on behalf of Kraft; all opinions and text are my own. Thank you for supporting the brands that support this site!
My kids got all googly-eyed when they saw it, as I imagine my guests will on Easter. No one has to know just how little time it takes to throw it together…
Kraft sent me a cute little spring dessert basket and asked me to recreate a dessert recipe of my choice from their website. I’m so happy that I settled on this super simple cake recipe.
I just adore the presentation — with the luscious ganache, it looks like a cake that you slaved over for hours, but in reality it takes next to no time at all! Have it guest-ready in under 15 minutes when you use a store-bought angel food cake.
Of course, if you have more time, you can certainly use a boxed angel food cake mix. Or if you really want to go all out, try this classic homemade angel food cake recipe. If you choose to go this route, I highly recommend this 2-piece angel food cake pan — it makes removing your cake SO easy!
This is truly a foolproof recipe. You just slice an angel food cake into three horizontal layers with a serrated knife. Prepare the vanilla pudding mixture and spread in between each layer. The top it all off with an easy chocolate ganache!
For the most part I prepared the cake as directed; however, I did double the chocolate ganache. Why? Because you can never have too much chocolate, of course… Am I right?!
According to the Kraft website, this cake is best made up to four hours before serving; however, I made it in the morning and didn’t serve it until after a late dinner, and it was still fabulous.
They do recommend covering it and keeping it refrigerated until it’s served, and any leftovers should be refrigerated, as well. That is, if you have leftovers…
I just love how it looks like a Boston cream pie doughnut from above. Don’t you?
Boston Cream Pie Cake
Ingredients
- 1 package (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1-1/2 cups cold milk
- 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 package (10 oz.) store bought angel food cake or homemade angel food cake
- 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
Instructions
- Beat pudding mix and milk in a medium bowl with whisk for 2 minutes. Stir in 1/2 cup Cool Whip.
- Slice angel food cake horizontally into three layers. Stack cake layers on a plate, spreading pudding mixture between layers.
- Microwave chocolate and remaining Cool Whip in a microwaveable bowl on high for 30 seconds. Stir until chocolate is completely melted and mixture is well blended. Spoon over cake.
- Refrigerate 1 hour.
More Recipes Made With Boxed Cake Mixes
If you like this boxed brownie mix cookies recipe, you might also enjoy these other EASY boxed cake mix recipes:
- Cookies From A Brownie Mix
- Cherry Pineapple Dump Cake (made w/ yellow cake mix!)
- Layered Boston Cream Pie Cake (made w/ angel food cake mix!)
- Funfetti Birthday Recipe For Cake Cookies (made w/ yellow cake mix!)
- DIY Easy Bake Recipes (your choice of cake mix!)
- Cupcake Ice Cream Cone Recipe (skip Olympic torch instructions and frost!)
Did you make this recipe?
Tag @unsophisticook on Instagram and hashtag it #unsophisticook.
Heather P
Friday 10th of October 2014
This is a beautiful and delicious sounding dessert. I never would have thought to use angel food cake instead of yellow cake. I might just make this for National Boston Cream Pie Day! Cake, pie, no matter...all yum!
bj
Friday 9th of May 2014
It's redundant to call this a Boston cream pie cake when BCP is really just sponge cake.