Pudding And Chip Cake
A moist, chocolatey pudding and chip cake featuring rich flavors of pudding, cake mix, and chocolate chips, perfect for a quick dessert that pleases a crowd.
Ingredients
Instructions
- Make pudding as directed on the box and remove from stove.
- Add the cake mix directly from its box into the hot pudding, stirring constantly until well combined.
- Pour the batter into a greased and floured 9 x 13 x 2 inch pan.
- Sprinkle the top with nuts (if using) and chocolate chips.
- Bake in a 350°F oven until the cake tests done, about 30 minutes.
Tips & Substitutions
For best results, use a flavored pudding mix that complements your cake mix, such as vanilla pudding with yellow cake mix. If you want a richer flavor, consider adding a splash of vanilla extract or a pinch of cinnamon. You can substitute chocolate chips with dried fruit or nuts for a different texture and taste. Make sure to grease and flour the pan thoroughly to prevent sticking.
Serving Suggestions
This pudding and chip cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Pair it with a glass of cold milk or a refreshing Orange Juice Frizz for a well-rounded dessert experience. For a fun twist, try serving it alongside Gabrielle'S Crispy Potato Wedges as a unique sweet and savory combination.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or until warmed through, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Pudding And Chip Cake contains roughly 893 calories, with 6g protein, 68g carbohydrates, and 69g fat. It is a good source of protein (12% of the Daily Value), iron (12% of the Daily Value), and potassium (11% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant pudding mix instead of regular pudding mix?
Instant pudding mix won't work in this recipe as it doesn't require cooking, which is essential for the cake's texture. Stick with a standard pudding mix to ensure the ingredients combine properly and the cake rises as intended.
What can I do if I don't have a 9 x 13 pan?
If you don't have a 9 x 13 pan, you can use two 9-inch round cake pans or even a bundt pan. Just adjust the baking time, checking for doneness a few minutes earlier, as the batter will cook faster in smaller pans.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just make sure to store it properly in an airtight container at room temperature. If you add any toppings like whipped cream, do that just before serving to keep it fresh and appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).