Print Recipe

Boston Cream Pie Loaf


  • 1 (16 ounce) frozen pound cake, thawed
  • 2 cups refrigerated low fat vanilla pudding (from a 22 ounce container)
  • 1/2 cup double-chocolate ice cream topping


  1. Slice pound cake into 3 layers using a long serrated knife.
  2. Place bottom layer on serving plate. Spread evenly with 1 cup pudding.
  3. Top with middle cake layer; spread with remaining pudding.
  4. Top with remaining cake layer, cut side down.
  5. Spread with ice cream topping, pushing it gently over edges so topping drips down sides of cake.
  6. Serve immediately or refrigerate up to 3 days.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.