pudding cake

This Chocolate Pudding Cake is a very simple, rich chocolate dessert that comes together in just one dish!

Chocolate Pudding Cake

all-purpose flour

sugar

cocoa powder

baking powder

milk

vegetable oil

vanilla

brown sugar (packed)

chocolate chips

water

Preheat oven to 350°F.

In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.

Add milk and oil, and vanilla. Stir until well mixed.

In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.

Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).

Hot Fudge Chocolate Pudding Cake is extremely easy and FAST to make! A rich chocolate fudge sauce forms underneath a layer of chocolate cake while baking, by itself!

Hot Fudge Chocolate Pudding Cake

all-purpose flour ((or plain flour))

white granulated sugar

cocoa powder*

salt

unsalted butter, (melted)

vanilla extract

brown sugar

cocoa powder ((I like unsweetened cocoa powder. (*See notes))

Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.

Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.

Pour the batter into prepared baking pan or dish and spread evenly.

FOR THE CAKE:

Combine together the remaining 1/2 cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).

Bake 35 minutes or until the centre is almost set. Remove from oven. Allow to cool for 15 minutes.

Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of pan over top of each serve of cake.

FOR THE SAUCE:

Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it a step up from the traditional cake.

Coconut and Pistachio Pudding Cake

white cake mix

(3.4 oz) instant pistachio pudding mix

lemon-lime soda

coconut oil, melted

eggs

coconut

(8 oz) packages cream cheese, softened

oz frozen whipped topping, thawed (Cool Whip)

pistachios

Preheat the oven to 350ºF.  Prepare 2 9-inch round cake pans.  Set aside.

In a large bowl, combine the cake mix, pudding mix, lemon-lime soda, coconut oil and eggs.  Beat on low speed until combined, then increase the speed to medium and beat for 2 more minutes.  Stir in the coconut. 

Divide the batter evenly between the two prepared baking pans.  The batter will be very thick.  Use an offset spatula to spread the batter evenly in the pans.

Bake until a tester inserted comes out clean, 22-25 minutes.  Let the cake cool for 10 minutes, then turn out onto a cooling rack to cool completely.

To make the frosting, place the cream cheese in a large bowl and beat until light and fluffy, about 2 minutes.  Add the powdered sugar and the pudding mix.  Start adding the milk, 1 tablespoon at a time, until the frosting is thin enough to spread.  Fold in the whipped topping.

To assemble the cake, place one cake layer on a serving platter.  Spread some of the frosting on the cake, then top with the second layer.  Cover the cake with the remaining frosting and smooth with an offset spatula. 

Press the toasted coconut to the sides of the cake, and sprinkle the top the chopped pistachios.  Refrigerate until ready to serve.

I made this cake today for a St Patty day potluck. Everyone just loves it. Several women called it Watergate Cake for some reason, thats what their moms called it. It is always a hit whenever it shows up at a potluck.

Thank you for this delicious recipe! I just made it for my husband's family for Easter and it was AMAZING! I added a teaspoon of almond extract to the cake batter and it really made the flavor POP and taste extra "pistachio-y". I will definitely be making this one again!

This recipe is amazing!!! I substituted whipping cream for cool whip and added chopped pistachios to the cake batter as well.  My dad is a freak about pistachio pudding cakes and this one blows them all away!

Not sure about this.... I've never seen a cake mix like this. When I added melted coconut oil to the sprite it formed a foamy hard shell! And then trying to mix it, it is SO thick and then it won't come off the beaters or spoons and keeps pulling away from edge of pans. It's almost like a bread dough.

Well I'm finally digging in to it - it is good &amp; sweet &amp; light. Definitely didn't think it'd end up like that, so glad it did!

Miracle Caramel&nbsp;Pudding Cake - the cake bakes up on top and there's a delicious caramel sauce on the bottom!

Miracle Caramel Pudding Cake

flour

white sugar

cinnamon

butter

raisins

Whisk together flour, sugar, baking powder, salt and cinnamon. Work in the butter until crumbly.

Add raisins and milk, stir until combined.

Pour into greased casserole.

Combine brown sugar, butter and boiling water.

Stir and pour over first mixture.

Bake at 350 for 40-45 minutes.

Serve with vanilla ice cream.

https://www.youtube.com/watch?v=TxFGbA58yKI

Miracle Caramel Pudding Cake – the cake bakes up on top and there’s a delicious caramel sauce on the bottom!

Recipe here: https://www.thekitchenmagpie.com/magic-caramel-pudding-cake/

Magic Caramel Pudding Cake

Cool and creamy, this Boston Cream Poke Cake makes a great potluck cake for picnics and dinners. You&#039;ll love the chocolate ganache topping.

Boston Cream Poke Cake

yellow cake mix (plus ingredients on back of box to make it) (15.25 ounces)

vanilla Jello pudding mix

2% milk

salted butter (room temperature)

heavy cream

Preheat the oven to 350º Fahrenheit.

Butter a 9x13&quot; baking pan. Set aside.

Mix the cake according to the box instructions.

Pour the batter into your prepared baking pan and bake in preheated oven for 25 minutes or until the center of the cake springs back when you touch it.

Allow the cake to cool for 1 hour.

With a straw or the narrow end of a wooden spoon, poke holes throughout the cake.

Make the cake:

In a bowl mix the dry pudding mix and add 3 cups of cold milk.

Whisk until you have a smooth texture pudding.

Slowly pour half of the pudding over the cooled cake. Spread evenly. Then pour the remaining half and spread again.

Place the cake in the fridge to set while making the ganache.

Make the vanilla pudding:

Pour the cream into a microwave safe bowl. Heat the cream in the microwave until it is hot and steaming, but not boiling.

Add the chocolate chips to the heavy cream. Place a plate or lid overtop the bowl. Allow the chips to sit in the hot cream for 5 minutes so that they melt.

After the chips sit in the milk for 5 minutes, take the plate off and stir the melted chips into the cream. Mix constantly until the two are completely combined and smooth.

Allow the mixture to sit for 5 minutes to cool slightly.

Gently pour the ganache over the cake. Spread evenly.

Place the cake back into the refrigerator to set for about 2 hours.

Keep the cake refrigerated until serving.

Make the chocolate ganache:

This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes it&#39;s own topping. 

Lemon Pudding Cake

butter (softened)

granulated sugar (or fine/divided) ((divided))

lemon zest

eggs (room temperature) ((separated))

flour (all purpose)

milk (room temperature)

lemon juice (room temperature)

Pre-heat oven to 350F (180C) and grease and flour an 8 inch square or round cake pan.

In a large bowl cream the butter and half the sugar (1/3 cup), add the zest and egg yolks beat to combine.&nbsp; Stir in (with a wooden spoon) the flour alternately with the milk.&nbsp; Then stir in the lemon juice. Combine well.

In another bowl beat the egg whites and remaining 1/3 cup sugar until stiff, then gently fold into the batter. Pour into the prepared cake pan.&nbsp; Place the cake pan in a larger high sided pan filled with 1 1/2 inches&nbsp; (4 cm) of hot water.&nbsp; Bake for approximately 25-30 minutes or until golden.

Let cool to warm, dust with powdered sugar and serve.&nbsp; Enjoy!

This mouthwatering Sinful Triple Chocolate Poke cake is a chocolate cake, drenched in hot fudge sauce and chocolate pudding and it is topped with a chocolate whipped cream. There could not be more chocolate here!

Sinful Triple Chocolate Poke Cake

½ cups (285 grams) granulated sugar

(118 ml) vegetable oil

(15 ml) pure vanilla extract

(118 ml) light sour cream

(280 grams) all-purpose flour

(5 grams) espresso powder (optional)

(9 g) baking powder

baking soda

(5 g) salt

¼ cup (296 ml) coffee

(8 ounces) hot fudge sauce (optional)

box (3.4 ounces) Hersey’s Dark Chocolate instant pudding mix

(414 milliliters) milk

(472 milliliters) heavy whipping cream

chocolate mix (about 10 sleeves of instant hot chocolate)

hot fudge sauce

Mini chocolate chips

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.

Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.

Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.

For the Cake:

Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.

When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.

Assembly

Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In the cold mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form. Add the hot chocolate mix and increase speed to medium-high. Beat until stiff peak form.

Spread the whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some mini chocolate chips

Topping

Hello, the cake looks super moist and delicious, would love to try. You have mentioned 1 1/4 cup coffee, can you pls tell me how much coffee in 1 1/4 cup water?
Also will instant coffee powder work?

Hi, cake looks yummy, however I dislike pudding in any form so what would you suggest I poke it with? Thanks

https://mediavine-res.cloudinary.com/video/upload/t_original/v1544505552/s7alhk65fvudewycgn8p.mp4

This really is the Ultimate Oreo Poke Cake recipe! Made-from-scratch dark chocolate cake is soaked with chocolate pudding mix and milk, topped with homemade Oreo whipped topping!

Ultimate Oreo Poke Cake

(118 ml) sour cream

(2 g) baking soda

coffee

Oreos, Crushed

(3.4 ounces) Instant Chocolate Pudding

¾ cup (414 milliliters) milk

Oreos, crushed

½ cups (355 ml) heavy whipping cream

Oreos

sauce

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated. Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Alternate adding half the dry ingredients and half of the coffee at a time until all ingredients are added and well mixed. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Pour the batter into a 9×13-inch pan. Sprinkle the crushed Oreos over top of the cake batter. Bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Prepare the pudding layer by mixing a package of instant chocolate pudding with the cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 10-15 minutes.

For the Filling:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until the cream thickens to soft peaks.

Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form.

Crush the Oreos in a large plastic bag with a rolling pin or ice cream scoop. Then add the Oreos to the whipped cream and stir until well combined. Spread over top of the pudding. Refrigerate for a minimum of 2 hours. 

For the Topping:

Do I need to grease the 9x13 pan before hand? Also, should I add the coffee to the wet ingredients after I add the sour cream, or just slowly introduce the coffee to the dry ingredients?

Thanks!

This is a nice option for a easy dessert  and it’s delicious! Sometimes there is just not enough time to make everything from scratch. So I really appreciate having some easy recipe options on the site. I used Oreo pudding instead which turned out great. My hubby and son LOVED this poke cake and I will make it again. Thanks!

Too bad when you said, "... it's bananas," I immediately thought I could put fresh cut banana slices on top!!! Yummmmmmm... this recipe looks so great and EASY! Gonna plug this into next week's dessert rotation! Thanks!

Just made this poke cake for a weekend with the family! everyone LOVED it!! first time to try a poke cake and i definitely will be making more:):)  Super moist and so easy to make!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1635367827/jztyie1q7fz9c7aha7xw.mp4

Easy Chocolate Oreo Poke Cake is a made-from-scratch chocolate cake, soaked with chocolate pudding and topped with homemade Oreo whipped cream topping!

Banana Bread Pudding Cake

butter, melted

peanut butter

light brown sugar, packed

sour cream (or Greek style yogurt)

bananas mashed, (about 11/2 cups)

salt, optional

Vanilla Caramel Glaze

cream

Melt butter in a large microwave safe bowl,...

Melt butter in a large microwave safe bowl, about 60-90 seconds on high power. Add peanut butter to the melted butter and heat for an additional 20 sends on high power to melt. Stir the mixture until combined and smooth.

Add the sugars and whisk to combine. Add...

Add the sugars and whisk to combine. Add the egg, sour cream (or Greek style yogurt), and vanilla and whisk until smooth and free from streaks. Add bananas and stir to incorporate. Add the pudding mix and stir to incorporate (do not make pudding as instructed on the box). Add flour, baking soda, and salt and stir until just combined and free of streaks.

Pour bater into prepared pan and bake for...

Pour bater into prepared pan and bake for about 35 minutes, or until top is golden, set in the middle and edges have slightly pulled away form the sides of the pan and a toothpick inserted in the center comes out clean. Allow cake to cook in pan for at least 20 minutes before removing, serving or glazing Vanilla Caramel Glaze.

Place butter in a small pan over medium-heat...

Place butter in a small pan over medium-heat to melt. Add the brown sugar to the melted butter and bring to a boil, stirring continuously. Allow mixture to boil rapidly for 2 minutes, stirring continuously.

Remove pan from heat and add cream (the...

Remove pan from heat and add cream (the mixture will bubble wildly), whisk to combine and until bubbles subside. Add vanilla and whisk to combine.  Add confectioner sugar 1/2 cup at a time until desired glaze consistency is reached.

Pour glaze on top, using a off-set spatula...

Pour glaze on top, using a off-set spatula warmed with hot water and dried off spread glaze to an even finish. Place chocolate in a plastic bags and cut the corner off of one end. Drizzle top with melted chocolate. (Glaze will set and become slightly crystallized. To cut without putting cracks through the top, warm edge of knife with hot water and wipe dry then slice).

Cake and sauce that bake at the same time? That's the magic of this delightful Cinnamon Pudding Cake!

Top 17 pudding cake recipes from across the web

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Ultimate Oreo Poke Cake

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Top 17 pudding cake recipes from across the web

The most viewed pudding cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Pudding Cake

Hot Fudge Chocolate Pudding Cake

Coconut and Pistachio Pudding Cake

Miracle Caramel Pudding Cake

Boston Cream Poke Cake

Lemon Pudding Cake

Sinful Triple Chocolate Poke Cake

Ultimate Oreo Poke Cake

Banana Bread Pudding Cake

Cinnamon Pudding Cake

Old-Fashioned Rhubarb Pudding Cake

Gluten Free Lemon Pudding Cake Reci...

Lemon Pudding Poke Cake

Banana Pudding Cake Recipe

Lemon Pudding Cakes

Lemon Pudding Cakes

Robert Redford Cake Recipe

The most viewed pudding cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine