Okay, friends, let’s talk about comfort food. Like, real comfort food. The kind that just wraps you in a warm hug from the inside out. For me, that’s Boston Cream Pie. Seriously, is there anything better than fluffy cake, creamy vanilla filling, and a decadent chocolate glaze? I think not! ❤️ But traditionally, it’s a bit… involved. A lot of pastry cream, a lot of steps. And honestly, sometimes you just want something delicious without spending all day in the kitchen, right?
That’s where this easy Boston cream pie recipe with cake mix comes in. I stumbled upon this little gem while brainstorming ideas for quick desserts for busy families. I was thinking about how many people I talk to who say they want to bake, but feel intimidated. They think it has to be complicated, and that’s just not true! This recipe proves it. It’s a total game-changer.
I remember my grandma, Nana Rose, making Boston Cream Pie every year for my birthday. It was a production. She’d be in the kitchen all morning, and the smell of vanilla would fill the whole house. It was magical. But let’s be real, I don’t always have a Nana Rose-level amount of time! This easy Boston cream pie recipe with cake mix lets me recreate that feeling, that deliciousness, without the all-day commitment. It’s a little bit of nostalgia, a whole lot of flavor, and a whole lot easier.
I’ve been playing around with “doctoring” cake mixes for years now – it’s one of my favorite tricks for creating impressive desserts quickly. It’s all about adding a few simple ingredients to elevate the flavor and texture. And trust me, you won’t believe this came from a box! This easy Boston cream pie recipe with cake mix is perfect for birthdays, potlucks, or just a sweet treat on a weeknight. It’s also a fantastic way to get kids involved in the kitchen. My niece, Lily, loves helping me spread the vanilla cream filling – it’s a great way to make memories (and get a little help!).
And speaking of the filling, let me tell you, it’s divine. We’re skipping the traditional pastry cream (which, don’t get me wrong, is amazing, but takes time!) and going with a super simple vanilla cream made with instant pudding and heavy cream. It’s light, fluffy, and unbelievably delicious. Seriously, you’ll be licking the bowl clean. I always do! 🙈
The chocolate ganache is just as easy. It’s a simple combination of chocolate and heavy cream, melted together in the microwave. It’s so quick and easy, you’ll wonder why you ever bothered with more complicated glazes. And the best part? Those beautiful, slightly messy chocolate drips! They just add to the charm, don’t you think? I’m a firm believer that a little imperfection is a good thing, especially when it comes to desserts. It makes it look homemade and loved. This easy Boston cream pie recipe with cake mix is all about embracing the joy of baking, without the stress.
Easy Boston Cream Pie (Doctored Cake Mix)
This easy Boston cream pie recipe with cake mix is a total game-changer! It’s a quick and delicious way to enjoy this classic dessert without spending all day in the kitchen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 box White Cake Mix or Yellow Mix (15.25 oz) – (I used Duncan Hines Yellow!)
½ Cup (100g) Sugar
½ cup (61g) All Purpose Flour
1 Cup (227g) Sour Cream
½ cup (121g) Milk
½ cup (108g) Vegetable Oil – I used canola oil
3 Large Eggs
2 teaspoons (8g) vanilla extract
1 (3.9 oz) small box instant vanilla pudding (I like to sift the pudding mix before using)
2 cups heavy cream (or whipping cream)
6 oz semisweet or dark chocolate (this is 1 cup or 171g) – I used Ghirardelli chocolate chips
6 oz (171g) heavy cream (this is ¾ cup)
Instructions
- Preheat oven to 350 degrees F, grease and flour two 8×2 or 9×2 inch round pans. Add a circle of parchment paper to the bottom of each pan.
- Add the cake mix, sugar, and flour to the bowl of your mixer. Whisk to blend.
- Add the remaining 5 ingredients (vanilla extract, milk, vegetable oil, eggs, and sour cream) to the mixing bowl.
- With an electric mixer set to low speed, mix for 30 seconds to combine. (Use a paddle attachment if using a stand mixer.)
- Increase speed to medium and mix for two minutes. Scrape the sides and bottom of the bowl as needed.
- Pour the batter into the prepared pans. For 8 inch pans, bake 25-30 minutes. For 9 inch pans, 23-28 minutes. Baking times may vary.
- The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Cool in the pans on a wire rack for five minutes before turning out.
- For the Vanilla Cream Filling: Combine the sifted pudding mix and heavy cream in a mixing bowl. Start on low speed until well combined, then switch to medium-high speed and whip until thick and fluffy. Add more heavy cream if needed.
- For the Chocolate Glaze: Place the chocolate into a microwave-safe bowl. Pour heavy cream over the chocolate and microwave for 30 seconds. Remove and stir. Microwave for 30 seconds more, and let sit for 1 minute before stirring until smooth.
- After the cake layers have completely cooled, place the first layer on a cake plate or pedestal. Spread with a layer of vanilla cream and top with the second cake layer. Fill in any gaps with more vanilla cream.
- Top with thickened (but still soft) ganache and use a spoon or spatula to guide the chocolate ganache over the top and slightly down the sides of the cake.
Notes
- Do not use the instructions on the back of the box – just the ingredients and amounts listed in this recipe!
- This recipe also works well for cupcakes. Makes 24-26 standard size cupcakes. Bake cupcakes at 350 degrees F for 18 to 20 minutes.
- You can use Yellow Cake Mix or White Cake Mix.
- Refrigerate the cake because of the vanilla cream filling. Let it sit at room temperature for a couple of hours before serving for optimal flavor and texture.
- Image Description: A clean, well-lit photo of the finished Boston Cream Pie, showcasing its texture and presentation. The cake is sliced, revealing the layers of cake, cream, and ganache.
Nutrition
- Calories: 480-550 kcal
- Sugar: 40-50 g (Includes added sugars)
- Sodium: 200-250 mg
- Fat: 28-35 g
- Saturated Fat: 16-20 g
- Trans Fat: 0 g
- Carbohydrates: 55-65 g
- Fiber: 1-2 g
- Protein: 5-7 g
- Cholesterol: 80-100 mg
Don’t forget to rate this recipe and leave a comment below if you try it! I love hearing from you guys. And remember: Fun Cooking, Easier Life! ❤️
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