Easy, tasty and a twist on the classic, this Boston Cream Pie Trifle is a great party dish. Perfect for any time of the year with easy ingredients, this recipe is a hit that everyone will love.
I love a good Boston Cream Pie, but I also love myself a good Trifle as well, so we turned one of our favorite desserts into this deliciously easy Boston Cream Pie Trifle.
If you are a person who loves a good get together, this dessert is absolutely perfect for it. It can be made ahead of time and you can just scoop and go.
This Boston Cream Pie Trifle is layered with yellow cake mix, vanilla pudding, chocolate ganache and whipped topping. The perfect combination of flavors.
One of my favorite thing about this recipe is that it serves a crowd! You can serve it at a party like I said, or have it on hand at home ot have a dessert to munch on for a few days.
With the mixture of all the ingredients you get a nice creamy, gooey and tasty dessert that will be hard to put your fork down for. Trust me, it’s one that you will want to come back bite after bite.
If you are looking for that little twist without having to assemble a cake, then this Boston Cream Pie Trifle is exactly what you’ve been looking for.
Some of my other favorite recipes dessert recipes that we have on our site include: Burnt Almond Torte, Chocolate Chip Cake and Eclair Cake.
WHY THIS RECIPE WORKS:
- With easy to find ingredients, this is super easy to throw together.
- This is great for a large crowd and parties.
- Everything compliments one another, a deconstructed Boston Cream Pie.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Yellow cake mix
Water
Vegetable oil
Eggs
Instant vanilla pudding
Cold milk (we use whole)
Semi-sweet baking bar
Heavy cream
Whipped topping
HOW TO MAKE A BOSTON CREAM PIE TRIFLE, STEP BY STEP:
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray, set aside.
- Place the cake mix, water, oil, and eggs into a large bowl. Mix together with an electric hand mix for 30 seconds until combined. Beat for 2 minutes until smooth.
- Pour into the baking dish and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack completely.
- In a large bowl, whisk together the instant vanilla pudding with the milk until thick, 2 minutes. Cover with plastic wrap and place in the refrigerator until ready to assemble.
- Place the chopped chocolate in a medium-sized heat-proof bowl, set aside.
- Place the heavy cream in a microwave-safe bowl. Heat the cream, 15 seconds at a time in the microwave until it reaches 180°F. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Carefully whisk until smooth. Let this mixture cool to room temperature.
- When you are ready to assemble, cut the cake into ½ inch to 1-inch cubes. Place ⅓ of the cake cubes into the bottom of a standard-sized trifle dish.
- Top with ⅓ of the pudding.
- Then top with ⅓ of the ganache.
- Repeat two more times, saving a small amount of the ganache for garnish.
- Smooth out the whipped topping on top. Drizzle the remaining ganache on top of the whipped topping. Serve immediately.
DO I HAVE TO USE A BOXED CAKE MIX?
If you want to make a homemade yellow cake, you can absolutely do that. Just make sure that your cake is equivalent to a 9×13-inch cake.
You can also use a white cake mix if you’d like if you do not have yellow on hand, or even a butter cake mix. The flavor will come out a little different but still taste good.
CAN I USE COOK AND SERVE PUDDING?
We have not tested this recipe with the cook and serve pudding, instant is always our go-to since its super simple and easy.
IS THE CHOCOLATE GANACHE THICK?
This is a thinner ganache as we wanted it to soak into the cake really well so that the flavors really infused well. In a pinch you can use a hot fudge sauce if you’d like.
CAN I MAKE A HOMEMADE CUSTARD FILLING?
Yes, if you would rather make a homemade custard for this recipe you absolutely can. We do not have a specific recipe for a custard filling, but you can find some online.
If you do make your own custard filling, make sure that it makes roughly as much as the pudding would, otherwise you can either have too little or too much, but you can use extra for other things.
HOW TO STORE:
This can be stored in the refrigerator covered, where it will keep for up to 3 days.
TIPS AND TRICKS:
- We do not recommend freezing this dessert.
- You can make your own homemade cake if you want, just make sure that it is enough to make a 9×13-inch cake.
- We like to use a semi-sweet baking bar for this as it balances out the sweetness, but feel free to use what flavor you’d like.
- Hot fudge sauce can be used in a pinch if needed.
- We have not tested this recipe with cook and serve pudding.
Love a good easy dessert that is perfect for a family and for a party? Then this Boston Cream Pie Trifle will absolutely not disappoint in the least.
If you like this recipe you might also like:
If you’ve tried this BOSTON CREAM PIE TRIFLE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Boston Cream Pie Trifle
Ingredients
- 1 15.25 ounce box yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 3.4 ounce boxes instant vanilla pudding
- 4 cups cold milk we use whole
- 8 ounces semi-sweet baking bar finely chopped
- 2 cups heavy cream
- 8 ounces whipped topping
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray, set aside.
- Place the cake mix, water, oil, and eggs into a large bowl. Mix together with an electric hand mix for 30 seconds until combined. Beat for 2 minutes until smooth.
- Pour into the baking dish and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack completely.
- In a large bowl, whisk together the instant vanilla pudding with the milk until thick, 2 minutes. Cover with plastic wrap and place in the refrigerator until ready to assemble.
- Place the chopped chocolate in a medium-sized heat-proof bowl, set aside.
- Place the heavy cream in a microwave-safe bowl. Heat the cream, 15 seconds at a time in the microwave until it reaches 180°F. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Carefully whisk until smooth. Let this mixture cool to room temperature.
- When you are ready to assemble, cut the cake into ½ inch to 1-inch cubes. Place ⅓ of the cake cubes into the bottom of a standard-sized trifle dish.
- Top with ⅓ of the pudding.
- Then top with ⅓ of the ganache.
- Repeat two more times, saving a small amount of the ganache for garnish.
- Smooth out the whipped topping on top. Drizzle the remaining ganache on top of the whipped topping. Serve immediately.
Notes
- We do not recommend freezing this dessert.
- You can make your own homemade cake if you want, just make sure that it is enough to make a 9x13-inch cake.
- We like to use a semi-sweet baking bar for this as it balances out the sweetness, but feel free to use what flavor you'd like.
- Hot fudge sauce can be used in a pinch if needed.
- We have not tested this recipe with cook and serve pudding.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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