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Easy Boston Cream Pie (Doctored Cake Mix)

easy boston cream pie recipe with cake mix
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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.

Ingredients

Scale

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

  1. 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.
  2. Add the cake mix, sugar, and flour to the bowl of your mixer. Whisk to blend.
  3. Add the remaining 5 ingredients (vanilla extract, milk, vegetable oil, eggs, and sour cream) to the mixing bowl.
  4. With an electric mixer set to low speed, mix for 30 seconds to combine. (Use a paddle attachment if using a stand mixer.)
  5. Increase speed to medium and mix for two minutes. Scrape the sides and bottom of the bowl as needed.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://easyrecipeslist.com/easy-boston-cream-pie-doctored-cake-mix/