Let’s Be Friends!
Follow along with me on Instagram, Pinterest, Facebook & Twitter!
Ohhh my. This Boston Cream Pie Trifle is SO good! And it can be made and finished within an hour – who doesn’t love that?
Boston Cream Donuts are at the top of my husband’s list when it comes to my dessert recipes, but I try to limit deep-fried desserts to special occasions. I decided I should try to experiment in the kitchen to find a different treat with similar flavors.
After playing around a little bit, and allowing my son to lick the spoon a lot, I turned those tasty donuts into a super easy Boston Cream Pie Trifle with yellow cake and I’m so thankful that I did!
My favorite thing about this deconstructed cake is that it looks so elegant and difficult to make, but it doesn’t take much time or effort at all. It’s a great option for dinner parties or for friends who just need a little love (and sugar) in their lives!
As a momma of two kids under three, I’ll take all of the time-saving steps I can. I went the easy route with this amazing Boston Cream Pie Trifle and used a boxed cake mix and French Vanilla Instant Pudding! You’re welcome to make it all homemade if you prefer! Maybe one day I’ll find time for that again. 😉
The best part about this Boston Cream Pie Trifle?
You really can’t mess it up!
*Chocolate ganache edited from original post for thicker consistency*
PIN IT FOR LATER!
Yellow cake, creamy custard and rich chocolate come together to make a beautiful and decadent dessert that can be ready to go in under an hour!
- 1 Box Yellow Cake Mix (Plus Box Ingredients)
- 2 (3.4 oz) Boxes Instant French Vanilla Pudding Mix
- 4 Cups Milk
- 16 oz. Cool Whip
- 8 Oz. Semi-Sweet Chocolate Chips
- 1/2 Cup Heavy Cream
- 1 tsp. Instant Coffee (Not Coffee Grounds)
- Pinch Sea Salt
-
Prepare cake in 9×13 pan according to box directions.
-
While cake is baking, combine milk and pudding mix and whisk until well blended.
-
Add 1/2 cup of the cool whip and use rubber spatula to fold it into the pudding mixture.
-
Once cake is cooled, cut into small squares.
-
For the chocolate ganache, cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Add pinch of sea salt and mix in. Set aside.
-
Once all components are prepared, layer ⅓ of the cake squares in the bottom of a trifle bowl. Spoon ⅓ of the pudding over the cake and carefully drizzle ⅓ of the Ganache over the pudding.
-
Repeat until you have completed all three layers.
-
Use piping bag to create design with Cool Whip or simply spread it evenly over the top of the trifle.
-
Refrigerate until ready to serve. Enjoy!
You Might Also Like:
Raspberry Cream Cheese Coffee Cake
Krispy Kreme Donut Blackberry Cobbler
White Chocolate, Cranberry & Pistachio Cookies
Click here to receive my FREE Recipe eBook with Sugar Cookie Blueberry Cobbler, Pecan Pumpkin Bread with Maple Glaze, Creamy Spinach + Artichoke Dip with Garlic Cheese Toast + more!
No junk mail here, I promise!
