Easy Layered Boston Cream Pie Cake

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!

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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?

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Boston Cream Pie Cake

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 1 minute

Additional Time: 1 hour

Total Time: 1 hour 16 minutes

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Ingredients

• 1 package (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1-1/2 cups Cool Whip, thawed & divided
• 1 package (10 oz.) store bought angel food cake or homemade angel food cake
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped

Instructions

1. Beat pudding mix and milk in a medium bowl with whisk for 2 minutes. Stir in 1/2 cup Cool Whip.
2. Slice angel food cake horizontally into three layers. Stack cake layers on a plate, spreading pudding mixture between layers.
3. 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.
4. Refrigerate 1 hour.

Have you tried this recipe?

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