★★★★★

Easy 4 Ingredient Chocolate Pudding Cake Recipe

Rich, fudgy and dense…this Chocolate Pudding Cake is a huge hit at family parties!

Dense chocolate cake with whipped cream and sprinkles on a white dessert plate.

I am in such a food coma right now. I ate so much last week while visiting my parents, I don’t really need to eat at all for a few more days, at least.

Yesterday I shared my Dad’s bread pudding that we ate, and today I’m sharing another recipe from last week.

I knew my dad had requested that I make carrot cake, but I was going through a baking withdrawal.

I am used to cooking something up nearly every day of the week. As much as I tried to relax and enjoy the time off, my taste buds were begging for some chocolate.

Chocolate Cake to be exact.

So, after searching my parents cupboards one afternoon, I realized they had all the ingredients to make a moist chocolate pudding cake.

SO SO SO easy, and only a few ingredients. There are so many varieties you can make as well.

This is a very dense cake because of the pudding, but quite a lovely treat!

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How to make Chocolate Pudding Cake

First, in a large mixing bowl, combine chocolate pudding mix with milk. Whisk until smooth.

Add in chocolate cake mix and beat until well blended. Fold in chocolate chips.

Pour cake batter into a greased 13×9 baking dish, and bake according to cake mix package directions.

Remove from oven and cool completely.

Top with Cool Whip (or homemade whipped cream) and sprinkles, refrigerate 4 hours or overnight. Cake will be moist and dense…perfect!!

More Pudding Recipes

If you love today’s chocolate version, then you’ve got to try this Lemon Pudding Cake recipe. Virtually the same, with a few swaps in ingredients!

One of the easiest cakes to make! The pudding added to the top of the warm cake makes this so moist and delicious. Add some Cool Whip and toasted coconut and this Coconut Pudding Cake will be gone in no time!

Chewy, moist, and packed with flavor. Thanks to the secret ingredient, these Chocolate Chip Pudding Cookies are always a hit!

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Yield: serves 24

Chocolate Pudding Cake

Prep Time 5 minutes
Total Time 5 minutes

Moist, dense, Chocolate Pudding Cake recipe with 5 ingredients!

Ingredients

  • 1 box chocolate cake mix
  • 1 bag (12 oz) semi-sweet chocolate chips
  • 1 box (3.4oz) instant chocolate pudding mix
  • 2 cup milk
  • 16 oz Cool Whip
  • sprinkles, optional

Instructions

  1. In a large mixing bowl, combine chocolate pudding mix with milk. Whisk until smooth. Add in chocolate cake mix and beat until well blended. Fold in chocolate chips.
  2. Pour cake batter into a greased 13x9 baking dish, and bake according to cake mix package directions.
  3. Remove from oven and cool completely. Top with Cool Whip and sprinkles, refrigerate 4 hours or overnight. Cake will be moist and dense...perfect!!

Nutrition Information:

Yield:

24

Serving Size:

1 slice

Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 41mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g

Did you make this recipe?

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Recipe originally published April 26, 2011. Photos updated April 2015.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 4, 2019

Comments & Reviews

  1. I thought JUST 4 ingredients. That’s my kind of cake! I didn’t have exactly the same ingredients the recipe called for. It still turned out pretty tasty. I would like to know what size cake mix to use. I used the 15.25 oz devils food cake. I also had an 18 oz mix. I did make this recipe as it is written. Went against all my cooking instincts to use a dry cake mix without making a batter first. I didn’t think for a minute this would work. I had to use a chocolate mousse mix I had in my cupboard and bittersweet chocolate chips to substitute what the recipe asked for. After mixing everything together (I didn’t even have to dirty my mixer, mixed it by hand) the batter seemed too dry so I acknowledged my cooking instincts and through in an egg for good measure and little more cream. Folded in the chips and about 35 min later pulled a really beautiful cake from my oven. Tastes wonderful. Thanks for the recipe!

  2. I’m afraid I’ve over cooked it because it was so jiggly I kept putting in longer and longer crossing my fingers I didn’t blow it. Smells delicious 

  3. I was looking for a recipe to make a cake like the pudding cake sold at my local kroger. But this ain’t it. Theirs is like actual cake but still dense and moist, while this is like gooey, almost-raw cake batter that is sort of pudding-y. Maybe I should cook it longer? But I already had to cook it 10 min. longer than it said because the top was still liquid. I used Betty Crocker dark chocolate cake mix, does it make a difference? The recipe didn’t say any certain one. I guess I’ll have to keep searching.

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