The Easiest Chocolate Pudding Cake

The Easiest Chocolate Pudding Cake

46 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Mary

“This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
  3. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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Reviews (46)

Rate This Recipe


Probably the best cake ever. It was extremely moist and rich, just absolutely delicious. I made vanilla frosting for it and topped it with strawberries and it was amazing. You can easily switch it up and make a yellow cake with non-instant vanilla pudding and it's yummy as well. My mom loved both cakes so much she requested a layered cake for Mother's Day. Everyone who had it raved about it. You should definitely try it, it's easy to make and very very good. One tip though, when you make the pudding and it gets thick don't just add the cake mix and stir it together. Doing that makes it look too thick and not easily workable. I put the pudding and the mix into a bowl and mixed them together. Doing that gave it more of a batter texture and easier to work with.

Mark S

Mark S

This is a recipe that my Mom made for our family for years. She past on before she could pass on the recipe to any of us. Thank God I found it here. Now I make it for my Dad's birthday. We use aluminum foil to line the cake pan. It makes it easier to remove from the pan since the chocolate chips melt and are still gooey when you need to remove it from a greased pan. I tried it with the greased and floured pan and either got it out still warm and gooey to make a mess or waited till it cooled completely only to leave half still in the pan because the grease re-solidified and stuck it to the sides and bottom. YUM-YUM



This recipe is in a book by Emilie Barnes, and in it, the recipe is entitled Emilie's Triple Chocolate Cake. I tweaked it by using the large 5 oz package of pudding. It makes the cake twice as moist, brownielike, and delectable. I also omit the chocolate chips and cool the cake, then drizzle melted chocolate chips, followed by melted white chocolate chips. Gives it a really easy but classy appearance!

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Amount Per Serving (24 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 201 mg
  • 8%

Based on a 2,000 calorie diet



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Chocolate Pudding Fudge Cake


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Chocolate Pudding Cake II