Chocolate Pudding Cake Recipe

Rich, fudgy and dense…this Chocolate Pudding Cake recipe is a huge hit at family parties! Nobody needs to know it starts with a cake mix!

If you have a pantry full of cake mixes, bake up a batch of easy Cake Mix cookies. Add holiday or colorful sprinkles to give them so fun and festive flair. Or give our delicious Chocolate pudding cupcakes a try next!

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

Why this Recipe Works

Sometimes when you’re craving a chocolate cake, you just want to whip up something easy.

My grandma always made us jello cakes, so I thought why not take a similar approach with todays pudding cake recipe!

  • Starts with a cake mix!
  • Rich and fudgy, this dense chcoolate cake is so moist!
  • Topped with cool whip or homemade whipped cream.

Sometimes you just need an easy treat. Holidays are great for making carrot cake or bread pudding, but Tuesdays are for chocolate pudding cake!

How to make Chocolate Pudding Cake

  1. First, in a large mixing bowl, combine chocolate pudding mix with milk. Whisk until smooth.
  2. Add in chocolate cake mix and beat until well blended. Fold in chocolate chips.
  3. Pour cake batter into a greased 13×9 baking dish, and bake according to cake mix package directions.
  4. Remove from oven and cool completely.
  5. 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!

More Cake Recipes

Yield: serves 24

Chocolate Pudding Cake

Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes

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


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


  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.


  • Use homemade whipped cream instead of Cool Whip, if desired.
  • Store leftover cake in refrigerator for up to 5 days.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:



    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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    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. When you say to “ bake according to cake mix package directions” does that include adding eggs and oil or just follow the bake time?

      1. Nope, just the temperature and time. This is a very dense fudgy cake with the pudding mix. No eggs and oil.

    2. 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!

    3. 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 

    4. 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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