Mini Boston Cream Pies

Dads with a sweet tooth will enjoy these Mini Boston Cream Pies.

Mini Boston Cream Pies


  • 1 (18.25-ounce) package yellow cake mix*
  • 3 eggs
  • ? cup vegetable oil
  • 1? cups water
  • 1 recipe Boston Cream Custard (recipe follows)
  • 1 recipe Chocolate Glaze (recipe follows)


  1. Preheat oven to 350°.
  2. Spray 32 wells of mini cheesecake pans† with nonstick baking spray with flour. Set aside.
  3. Prepare cake mix according to package directions, using eggs, oil, and water. Divide batter among prepared wells of pans.
  4. Bake until a wooden pick inserted in center comes out clean, 13 to 15 minutes. Remove cakes from pans, and cool completely on wire racks.
  5. Split cakes in half horizontally. Spoon Boston Cream Custard evenly onto cut side of each cake bottom. Top each with a remaining cake half, cut side down. Top each cake evenly with Chocolate Glaze. Refrigerate until ready to serve.


  1. For testing purposes, we used Duncan Hines Moist Deluxe Classic Yellow Cake Mix.
  2. †We used Chicago Metallics (12-well) Mini Cheesecake Pans. The wells of these pans are 2 inches in diameter and 1½ inches deep and have removable bottoms.

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