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New-Age Boston Cream Pie

Author:

We've updated this delicious old standby with a new twist: dulce de leche filling. The tender yellow cake is complimented by caramel-accented filling, with chocolate and caramel glaze on top. Delicious!

At a glance

Prep
Bake
Total
Yield
16 servings
Nutrition information

Ingredients

Choose your measure:

Cake

Filling

  • 1 1/4 cups (one 14-ounce can) prepared dulce de leche
  • 2 teaspoons dark rum, optional
  • 1 1/4 cups milk or cream
  • one 3.4-ounce package instant vanilla pudding mix

Glaze

  • 3 tablespoons cream or milk
  • 1/2 cup caramel (14 to 16 individual caramels, unwrapped)
  • 1/2 cup semisweet or bittersweet chocolate (chips or chopped)

Instructions

  1. To make the cake: Preheat the oven to 350°F. Lightly grease and flour a 9" x 2" round cake pan or a deep, 8" x 8" x 3" square pan.
  2. In a large mixing bowl, beat together the sugar, butter, salt and flavorings until light.
  3. Beat in the oil, and then the eggs, one at a time, beating until the mixture is very fluffy.
  4. In a separate bowl, whisk together the flour, Instant ClearJel and baking powder.
  5. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well-combined, about 2 minutes.
  6. Spoon the batter into the prepared pan(s).
  7. Bake for 38 to 45 minutes, until the edges have started to pull away from the sides of the pan.
  8. Remove the cake from the oven, and let it cool in the pan for 15 minutes before removing it and placing it on a rack to cool completely.
  9. To make the filling: Place the dulce de leche in a medium-sized bowl.
  10. Stir in the rum (if you're using it) and the milk or cream, a bit at a time, whisking until the mixture is smooth before adding more milk.
  11. When all is added, mix in the instant pudding mix, beating well.
  12. Slice the cake in half horizontally. Place one layer on a plate.
  13. Spoon the filling onto the cake, spreading it almost to the edges. Top with the remaining cake layer. Refrigerate while making the glaze.
  14. To make the glaze: Melt the cream or milk, caramel and chocolate together over medium-low heat or in the microwave, stirring until smooth.
  15. Pour the glaze over the cake, letting some run over the edge.
  16. Refrigerate the cake, up to 5 days, until ready to serve.

Nutrition Information

  • Serving Size 1 slice, 116g
  • Servings Per Batch 16 slices
Amount Per Serving:
  • Calories 340 cal
  • Calories from Fat
  • Total Fat 11g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 60mg
  • Sodium 280mg
  • Total Carbohydrate 54g
  • Dietary Fiber 0g
  • Sugars 41g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.