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    You are in: Home / Recipes / Boston Cream Cake Supreme Recipe
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    Boston Cream Cake Supreme

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Marie's Note:

    The cream filling is in the middle and is baked right in with the cake which starts with a mix. A wonderful chocolate glaze tops this delicious dessert. Very quick and easy to make, but prepare at least 2 hours ahead as it needs to be refrigerated before serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (18 ounce) package yellow cake mix
    • 1/2 cup melted butter
    • 3 eggs
    • 3/4 cup water

    Filling

    • 2 (3 1/2 ounce) packages regular vanilla pudding (not instant)
    • 4 cups milk

    Glaze

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      In 13x9" pan, combine 2 cups dry cake mix and melted butter; mix until crumbly.
    3. 3
      Press into pan.
    4. 4
      In large saucepan, combine pudding mix and milk, and cook as directed on pudding package.
    5. 5
      Pour pudding over cake mix in pan.
    6. 6
      Combine rest of dry cake mix, eggs and water until moistened and beat as directed on cake package.
    7. 7
      Pour cake mixture over pudding.
    8. 8
      Bake 30 to 35 minutes, or until top springs back when lightly touched.
    9. 9
      Remove cake from oven to a rack and cool.
    10. 10
      In small saucepan, combine first 3 glaze ingredients, heating until melted.
    11. 11
      Beat in sugar and vanilla until smooth. Immediately spread over cake.
    12. 12
      Refrigerate for 2 hours before cutting.

    Ratings & Reviews:

    • on October 28, 2009

      I made this cake in an attempt to recreate a fond food memory of my husband's. His mother made something called a "Boston Cream Bundt Cake" which had a baked pudding center like this recipe. We both thought it was good although I couldn't find packaged pudding in the size called for. I used a large and small Jello pudding box along with the directed 4 cups of milk and it turned out great. I really liked the sweet crust and pudding filling but the cake layer was a little more dense than I prefer. If I made it again I'd figure out how to make this layer a little lighter. All in all it was something that everybody liked. The icing layer was perfect and wasn't absorbed as mentioned by Jessy's Girl and all other layers were perfect for me although I did let my pudding cool before putting it on the first layer and my cake cooled completely before I put the icing on.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2008

      25

      Taste was great, but the measurements all seemed very off while preparing. Ended up with a flat soppy cake that just absorbed the chocolate icing. Taste was good and enjoyable, but presentation was absolutely horrible. We will not be making again as I have other Boston Cream recipes that come out looking as good as they taste.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2008

      55

      This cake had us sold after the first bite! Man oh man was it ever good! What an easy way to make a really special cake to share with family and/or friends! Try it, you won't be disappointed. Many thanks from me and the family Marie!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Boston Cream Cake Supreme

    Serving Size: 1 (193 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 403.6
     
    Calories from Fat 176
    43%
    Total Fat 19.6 g
    30%
    Saturated Fat 9.4 g
    47%
    Cholesterol 89.1 mg
    29%
    Sodium 421.4 mg
    17%
    Total Carbohydrate 51.4 g
    17%
    Dietary Fiber 0.8 g
    3%
    Sugars 31.7 g
    126%
    Protein 6.8 g
    13%

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