4-Ingredient Boston Cream Pie

Call it fake or an alternative to the real thing….. but this Boston cream pie holds its own against the authentic version and is so much easier to make. You can whip this up in literally 15 minutes from start to finish. 

Boston Cream Pie is one of hubby’s favorite desserts and he had been asking me to make it. I guess since he’s been in the kitchen almost nonstop since September  assisting as sous chef, he thinks he can make requests. Wherever did he get that idea? 

Finally, I caved and decided to make the fake version to keep him happy. Nothing better than a happy hubby.

We have a lot left over if anyone wants a piece!

Serves 8

4-Ingredient Boston Cream Pie

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  • 1 Angel Food Cake, preferably loaf style (or pound cake if that is your cake of choice)
  • 1 package vanilla pudding
  • 1/2 cup chocolate chips
  • 1/2 cup cream


  1. Make pudding according to directions on the package. Put in the fridge until ready to assemble.
  2. Slice the cake in three sections.
  3. Place one layer of the cake on serving dish, spoon pudding on top, place another layer of cake on top of pudding, and top with last layer of cake.
  4. Warm up cream in a sauce pan.
  5. Put chocolate chips in a heat-proof dish.
  6. Pour cream over the chocolate chips and stir until chocolate and cream are mixed together.
  7. Frost cake with chocolate ganache, letting it drip down the sides.
  8. Refrigerate until ready to serve.


Calories: 575 cal
Carbohydrates: 83 g
Fat: 24 g
Sodium: 485 g
Cholesterol: 28 g
Protein: 9 g
Fiber: 1 g

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