Boston Cream Cake

Pat Duran


What could be simpler than instant pudding, cool whip and a store bought angel food cake. This is so neat to have the ingredients on hand during the holidays for that unexpected company of party plan! Thanks Kraft kitchens you did it again!

★★★★★ 6 votes
8-10 servings
10 Min
No-Cook or Other


1 pkg
vanilla fat free sugar free instant pudding
1 1/2 c
cold fat free milk
1 c
thawed cool whip lite whipped topping, divided
10 oz
prepared round angel food cake, cut horizontally into 3 layers
square baker's semi-sweet chocolate , chopped

How to Make Boston Cream Cake


  • 1Beat together pudding mix and milk in medium bowl with a whisk for 2 minutes. Stir in 1/2 cup of cool whip.
  • 2Stack cake layers on serving plate, spreading pudding mixture between layers.Microwave chocolate and remaining cool whip in a safe bowl on high 30 seconds; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Chill for 1 hour or up to 4 hours, removing from refrigerator 30 minutes before serving.
  • 3Note:
    Use a long serrated knife to cut cake, in sawing motion ,into layers.

Printable Recipe Card

About Boston Cream Cake

Course/Dish: Cakes, Puddings
Main Ingredient: Sugar
Regional Style: American