Quick and Easy Boston Cream Pie – a delicious recipe with cake mix yellow, eggs, water, lemon extract, vanilla, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare the cake mix using the egg, water, and lemon extract, following label directions.
2
Pour into a greased and floured 8 inch round cake pan.
3
(9 inch is too large and causes cake to be too flat.)
4
Bake at 350F (180C) for time indicated on the cake package, or until the center of the cake springs back when lightly touched.
5
Cool cake in pan on rack for 10 minutes.
6
Remove from pan and cool completely.
7
Prepare pudding mix with milk and vanilla and cook according to package directions.
8
Cover with plastic wrap to prevent skin from forming on top and cool completely.
9
Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top.
10
Store in refrigerator.
376
kcal
Calories
13
g
Fat
27
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 each cake mix yellow, single layer size, 1 each eggs, 1 x water, 1/2 teaspoon lemon extract, and more.
Yes, Quick and Easy Boston Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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