This homemade Boston cream bundt cake is made using cake mix, vanilla pudding and 2-ingredient chocolate ganache made in the microwave. Easy and delicious!
Where are my Boston Cream Cake lovers?
This easy, homemade Boston cream bundt cake, or as some call it, Boston Cream Pie, is going to rock your world!
★Why You'll Love this Recipe ★
So fancy, yet so easy, moist and delicious!
This heavenly pudding-filled bundt cake is topped with a 2-ingredient, 2-minute chocolate ganache you can make in the microwave. Not kidding! I told you this was easy. Yet homemade. See? This is what I do for you all.
★ Ingredients You’ll Need ★
This short-cut recipe starts with cake mix and just a few other ingredients. So easy!
Here's everything you need:
- Yellow cake mix.
- Oil, eggs and water (or milk) to add to the cake mix.
- Vanilla pudding. You'll use ready-made vanilla pudding as the filling for your cake.
- Chocolate chips and heavy cream to make the chocolate ganache glaze.
- Whipped cream and maraschino cherries for topping.
That's it! Pretty simple!
★ How to Make this Cake
Here's a quick snapshot of the steps involved:
Check out the short video beneath the recipe below to watch how to make this cake, step by step.
★ Tips & FAQs ★
Yellow Cake Mix and Vanilla Pudding
These are your two secret weapons for saving time.
Cake Mix: There are several options for yellow cake mix as I'm sure you know, even organic cake mixes. So choose your favorite. If you're not sure just pick one to start with and then have some fun experimenting. Make this again using a different brand and get to know your personal favorite. I can't personally recommend one because I usually just buy a random one, honestly. I have noticed that each cake brand does produce a different result, with unique flavor and texture. So I should start paying more attention. ? Really though, I don't think there's a bad choice.
Vanilla Pudding: You could use an instant pudding mix. But here's a secret. There's ready-made pudding sold in the snack aisle that's even easier. No prep required. Just peel off the lid and you're good to go. Either one works though if you prefer to mix the pudding yourself. Your choice.
How to Add Pudding to the Middle of Your Bundt Cake
Friends, there is absolutely no need to cut your beautiful bundt cake in half! Before you even flip the cake out of the bundt pan, just take the end of a spatula or use your finger, and poke a circular row of holes in the center of your cake. This is where your pudding will go! Nice right?
To dispense the pudding into the holes, use a piping bag or if you don't own one, cut the corner off of a plastic sandwich bag.
Just fill the bag with pudding, cut a small piece off the corner of the bag, and gently squeeze pudding out into each poked hole in the cake.
I like to do two rounds of this to allow the pudding to settle in the hole the first time around. Then the second time, top it off so there's plenty of filling in each poked hole. Should look like this:
Note: To easily fill the piping bag, start by putting the bag inside of a tall drinking glass then fold the top of the bag over the sides of the glass. The glass holds the bag open for you so you can use two hands to scrape the filling into the bag.
Once you're done filling the holes, loosen the edges of the cake with a small spatula then flip the cake onto a cake plate.
Finishing things off with a layer of soft, smooth chocolate ganache, whipped cream and cherries.
Unbelievably Easy Homemade Chocolate Ganache
Ganache is such a fancy word. It sounds intimidating to make. But it's so easy. Even authentic chocolate ganache, without any shortcuts, is just two ingredients — chocolate and cream. Of course, I love my shortcuts, so for this recipe we microwave chocolate chips in small increments, stirring in between, and then whip in heavy cream. End result is a thick yet drippy chocolate topping that just looks so pretty and tastes amazing with the yellow cake. No double boiling or any of that jazz. It's simply not necessary.
What type of chocolate chips taste best?
This is totally a judgement call. You can use milk chocolate chips, or semi-sweet chocolate chips. The semi-sweet chips will produce a more bitter, dark chocolate flavor, whereas milk chocolate chips taste more creamy and more like chocolate chip cookies. Since chocolate ganache has no added sugar, I recommend using milk chocolate which is sweeter. Or you can go half and half and use 1 cup milk chocolate chips and 1 cup semi-sweet chocolate chips. Or really any ratio you want that adds up to 2 cups total.
Finally, to top this off, we have whipped cream and maraschino cherries.
You can make your own whipped cream or use store bought. I do think there is a better flavor to homemade whipped cream, but there's so little of it, it doesn't really make a difference. It's more just for decoration. The thing is though, since you're already buying heavy cream to make the chocolate ganache, you might want to save yourself from having to buy a separate container of whipped cream and just literally whip up some. To do this, just take ¼ cup heavy cream, add 1 teaspoon sugar and a pinch of salt. Whip until thick.
All you need is eight small dollops. I used a piping bag with a fancy tip to make these but you can use the plastic bag trick too.
Next, the literal cherry on top! You can skip these if you want, but they do add a fun pop of color. My tip here would be to just blot each cherry dry before placing it on top of the cake to remove extra juice. Then the cherry won't turn the whipped cream pink.
Leave the cherry stems on because they're fun! Ever tried to tie the stem of a cherry in a knot in your mouth (no hands!) Give it a try. It's supposed to make you a better kisser which makes this dessert especially romantic... think date night dessert or Valentine's Day. 😉
That's all there is to this cake!
Simple right? And personally, I think this cake tastes better than the ones you can buy at the bakery. Unless maybe you live in Boston. 🙂
Helpful Tools for Making this Boston Cream Bundt Cake:
★ More Recipes You'll Love ★
Want more easy dessert ideas?
This easy recipe for Boston Cream Bundt Cake was featured on South Your Mouth and Meal Plan Monday!
Boston Cream Bundt Cake
- 1 box yellow cake mix
- 3 eggs
- 1 cup water
- ½ cup cooking oil
- 2 cups chocolate chips
- ½ cup heavy cream
- 2 vanilla pudding snack cups 3.5 oz each
- 8 teaspoon whipped cream
- 8 marschino cherries
- Baking spray contains flour
- Prepare cake batter by mixing together cake mix, eggs, water and cooking oil until well blended—about 1 minute on low with a hand mixer. Pour batter into a bundt pan coated with baking spray or grease and sprinkle lightly with flour. Bake at 350˚for 25-35 minutes. Cook time varies by pan so when the top of the cake starts to firm up, insert a toothpick into the middle of the cake, AS SOON AS it comes out clean, remove the cake. Be sure not to overcook or cake will become dry. It will be nice and moist if you cook it just until it sets! Remove from oven and let cool for at least 10 minutes.
- While cake is baking, add chocolate chips to a large glass bowl and microwave for 1 minute. Remove from microwave and stir until chips are evenly melted. Microwave for a couple more 15-second increments, stirring in between until chocolate it completely melted and smooth.
- Add heavy cream to melted chocolate and stir. If the cream is cold, you'll need to reheat the chocolate with the cream to melt it again. Microwave in 15-second increments, stirring in between until chocolate is smooth and now creamy. Set aside.
- Return to the bundt cake and while it's still in the pan, poke holes close together, along the middle of the cake, forming a circle.
- Fill a piping bag or plastic sandwich bag (with corner cut) with vanilla pudding. Squeeze pudding into the poked holes in the cake until full.
- Loosen edge of the cake from bundt pan with a small spatula. Place a cake plate upside down on the bundt pan, then gently flip the cake onto the plate.
- Next, pour the chocolate ganache over the top of the cake to that it drips down the sides and middle evenly. (Make sure the cake has cooled or the chocolate may melt and become too thin)
- Add 8 dollops of whipped cream to the top of the cake, spaced evenly apart. (Going from top to bottom, side to side helps space them.)
- Finally add maraschino cherries on top of each dollop of whipped cream. (Blot cherries to remove extra juice first)
Can I make instant or cooked pudding from a box to use instead of pudding cups?
Angela G. says
Yes, you absolutely can. Any pudding works! Pudding cups are just a shortcut. Thanks for asking!
Susan Dutton says
I made this cake last night and it is so easy to make, Needless to say it's almost gone, And Sooooo GOOD!!!!! Thank you
Love this! However the cake was really dry and it was too much chocolate. Having said that I will most definitely adjust and make it again. Love love love this cake!
Angela G. says
Glad you liked it! You will just need to bake for a shorter time if the cake comes out dry. Do you want to test it until a toothpick comes out clean. Pull it out of the oven as soon as the toothpick comes out clean.
Can you use half and half as a substitute for cream?
Angela G. says
Hi Linda, you'll want to use heavy whipping cream for the ganache or it will be too runny. Half and half doesn't quite have enough fat content to thicken when whipped. So you would end up with more of a syrup than a thick frosting. Hope this makes sense. Thanks for asking!
Do I have to put in refrigerator or can I leave cake in cake saver
Angela G. says
Hi Jessica, you do not need to refrigerate this cake. Putting it in a cake server is just fine. Enjoy!
Can you refrigerate overnight, adding ganache & whipped cream the next day before serving? If yes, should you let cake come to room temp first.
is this best made/served same day?
Angela G. says
Hi Susan, yes you can refrigerate overnight without a problem. Just cover it loosely but completely so moisture stays locked in and cake does not dry out. You’ll need to let it cool before removing it from the Bundt pan first.
M.L. Jones says
Don't ever use oil! Equal amount of melted butter is much better. Replace water with milk.
Angela G. says
I’ve heard of these substitutions. Worth trying and taste-testing to see what you like better, thanks for sharing. 🙂
Mimi Rochelle says
Cookiing oil???????????????????????? There are a lot of oils that you can cook with? You need to be more explicit
Angela G. says
Vegetable, corn oil or canola oil is best for baking. I would choose one of those. You could use refined coconut oil or avocado oil too. It's a personal preference. Some have slightly different flavors and health benefits. Anything with a high smoke point works.
@Mimi Rochelle, Most cake recipes call for canola oil or vegetable oil. Keep this in mind. Very few old timer recipes will also list shortening. This equals a solid fat like crisco or lard. A lot of bloggers do not list this part of the info. I guess they figure that most of us have made it least a box cake recipe. Hope this helps 😊