Boston Cream Pie is one of our favorite desserts!  These easy parfaits feature a soft cake topped with layers of cream and chocolate for a deliciously portable Boston Cream Pie fix!

layered Boston Cream Parfaits in mason jars

This is an easy make ahead dessert… Boston Cream Pie is one of our favorite flavors!  These easy parfaits feature a soft cake topped with layers of rich vanilla custard and a creamy chocolate pudding.  The result is a deliciously portable Boston Cream Pie fix that is ready for your next potluck or bbq!

I have included two ways to tackle this dessert…  quick and easy starting with a boxed cake mix and pudding mixes or homemade from scratch!  I’ve included both ways, if you have the time, I would recommend making the custard (ok, and the chocolate layer) from scratch, the flavor is so much better! I do love the a boxed cake mix so it is the perfect base regardless of how you make your cream layers.

Boston Cream Pie Parfaits with chocolate sauce in glass jars

I like to layer parfaits in mason jars (half-pint is the size I usually use) because it’s easy to just put the lid on and store them in the fridge.  The great thing about these parfaits is that they are great in ANY type of clear glass or plastic jars or cups!  No need to buy anything special for them! If you’d like to stretch out the recipe to feed a crowd, you can certainly use more cake (you’ll likely have extra) or change the jar sizes.

Items you’ll need for this recipe 

* Cocoa Powder * 9 x 13 baking pan * Vanilla Extract *

layered Boston Cream Parfaits in mason jars
5 from 3 votes↑ Click stars to rate now!
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Boston Cream Pie Parfaits

Boston Cream Pie is one of our favorite desserts! These easy parfaits feature a soft cake topped with layers of cream and chocolate for a deliciously portable Boston Cream Pie fix!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 parfaits



  • ½ cup sugar divided
  • 2 cups milk
  • 1 teaspoon vanilla
  • 4 egg yolks
  • 6 tablespoons cornstarch


  • 1 box vanilla pudding 4 servings size prepared according to directions


  • cup sugar
  • cup cocoa
  • 3 tablespoons cornstarch
  • pinch of salt
  • 2 ¼ cups milk
  • 1 tablespoon butter


  • 1 box 4 servings size chocolate pudding mix prepared according to package directions


  • ¾ cup butter
  • 3 eggs
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups sugar
  • 2 teaspoon vanilla extract
  • 1 ¼ cups milk


  • 1 box yellow cake mix prepared in a 9×13 pan according to directions


  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • ¼ cup sugar
  • chocolate sauce



  • Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.
  • In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  • Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot, stir and cool completely in the fridge (I cooled it in a zippered bag).


  • In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
  • Turn heat onto medium high stirring constantly until mixture comes to a boil.
  • Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.


  • Grease & flour a 9×13 pan. Preheat oven to 350°F. Bring butter & eggs to room temperature.
  • Combine flour, baking powder & salt in a small bowl. Set aside.
  • With a mixer on medium-high, cream together the butter and sugar until light and fluffy. Add in eggs one at a time and beat in vanilla.
  • Beat in the flour mixture alternately with the milk just until combined (do not overmix). Pour into prepared pan and bake about 30 minutes or until a toothpick comes out clean. Cool completely.


  • Beat heavy cream on high until stiff peaks form. Add in sugar and vanilla and beat an additional 1 minute.


  • Cut cake into small cubes.
  • Add a single layer of cake to the bottom of each mason jar. Top with ¼ of the custard, another layer of cake and finally the chocolate. Repeat layers ending with chocolate.
  • Refrigerate 4 hours or overnight. Top with with whipped cream and drizzle with chocolate syrup before serving.
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 583 | Carbohydrates: 177g | Protein: 17g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 298mg | Sodium: 907mg | Potassium: 578mg | Fiber: 3g | Sugar: 110g | Vitamin A: 1985IU | Vitamin C: 0.3mg | Calcium: 468mg | Iron: 4.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Love chocolate, custard and cream…and putting in a mason jar makes it even better!! I need to make these soon!

  2. I am loving how you used mason jars for this- I can already envision portable desserts ;)

  3. I love this idea for an Easter meal. Especially when you have to transport a dessert in the car! Perfect serving size too!

  4. My son has requested that I make “Boston cream pie” for his upcoming wedding / rehearsal dinner. This is an awesome idea with the Mason jars. I searched everywhere for the perfect idea and this has won. Now I can’t wait to experiment the next six weeks for the BIG day in November. Thanks for sharing!!!!

    1. Oh awesome!! Congratulations to your son, November will come quickly!! This would be perfect for the rehearsal dinner… make ahead and easy to travel!!

  5. What a lovely idea – a cooling, summer version of classic Boston Cream Pie! Thank you for sharing this delicious recipe with us at the Hearth and Soul Hop!

  6. These look so delicious!! Visiting from i heart nap time – thank you for sharing and pinning! Hope you have a wonderful weekend!

  7. I love Boston Cream Pie. I have to make these. Thanks for the recipe. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

  8. I love how you split the recipe with options for from scratch or boxed, so you can pick what you have time for. Hello from Penny Pinching Party.

  9. These are so cute and creative! I’m looking forward to making these for a picnic this year. Thanks so much for sharing at Mix it up Monday :)

  10. This looks great and I love that you included a simpler way to do it! For the novice cook like me simpler is always better!

  11. For continued ease of the recipe can Cool Whip be used in place of the topping? Or does doing it from scratch taste better?