Boston Cream Pie Flower Mini Cakes Recipe
Recipe type: Dessert
Cuisine: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6
These beautiful Flower Shaped Boston Cream Pie Cakes are easy and delicious!
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup plus 2 Tbsp. cold milk, divided
  • 1-1/2 cups thawed COOL WHIP Whipped Topping
  • 1 round yellow cake layer (8 or 9 inch)
  • 1 oz. BAKER'S Unsweetened Chocolate
  • 1 Tbsp. butter
  • ¾ cup powdered sugar
  1. Bake the cakes in a 350 degree oven according to the box instructions. Take them out and use a serrated knife to cut off any excess on the top so they sit flat. Pop them out of your sprayed pan onto a cooling rack. Let sit until they are room temperature. Use the serrated knife to cut the cakes in one or two layers. Mix the pudding with 1 cup of milk and the cup or so of COOL WHIP. Spread the pudding mixture between the layers. Meanwhile, melt the chocolate with the butter in the microwave. Add the sugar and the rest of the milk and blend. Gently pour over the top of the cakes. Refrigerate for an hour and serve!
Recipe by A Day in Motherhood at