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!
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 this cute little spring dessert basket and asked me to recreate a dessert recipe of my choice from their website, and I’m so happy that I settled on the Easy Layered Boston Cream Pie recipe. I just adore the presentation — 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. Spread vanilla pudding in between each layer, and top it all off with a 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?!
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.) prepared angel food cake, cut horizontally into 3 layers
- 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.
- 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.
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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Heather P says
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 says
It’s redundant to call this a Boston cream pie cake when BCP is really just sponge cake.