Boston Cream Pie Trifle
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.
Servings: 12
Calories: 636kcal
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
Calories: 636kcal | Carbohydrates: 66g | Protein: 10g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 492mg | Potassium: 374mg | Fiber: 4g | Sugar: 41g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 257mg | Iron: 4mg