Boston Cream Pound Cake

Posted on June 2, 2017
Boston Cream Pound Cake

Skill Level: Easy

Time: 20 minutes

Servings: 8


  • 1 box instant vanilla pudding mix
  • 2 c. milk
  • 1 Sweet Ali’s Pound Cake (defrosted if frozen)
  • 3/4 c. heavy cream
  • 1 1/2 c. semisweet chocolate chips


  1. Make pudding: In a large bowl, whisk together pudding mix and milk. Let sit until thick ~5 minutes.
  2. Slice pound cake in half lengthwise and spread a thick layer of pudding on top (you’ll have about 1/4 of the batch of pudding left). Top with pound cake top.
  3. Make ganache: Heat heavy cream in a small saucepan over low heat just until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.
  4. Pour ganache over pound cake and smooth top.
  5. Let harden in fridge 10 minutes, then slice.

*Shortcut option: Use a can of gluten-free chocolate frosting in place of making the ganache. Microwave frosting can uncovered for 15 seconds at a time until it reaches a pourable consistency. Pour over pudding filled pound cake.



Category: Desserts, Recipes

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