Chocolate Pudding Cake

A decadent chocolate cake with a delicious glaze on top, these cakes are a favorite of any chocolate-lover.
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I grew up making these Chocolate Pudding Cakes with my mom. They were a staple for our holiday baking. When I was younger, I didn’t like them much, only because the glaze contained nuts, and I was determined that nuts ruined desserts. But they were continuously part of our traditional baking, and I eventually grew to love them.

These cakes are rich and sweet, and with the glaze soaking through them, they are very moist. Heat it up a little in the microwave and eat it with some ice cream. You can’t go wrong.

Whenever I bake these cakes, I always use mini bundt pans and make individual cakes. This makes it easier to give for the holidays, and it also makes this a good party dessert. But you can also make a single larger cake using a tube pan.

The recipe is simple. It involves a yellow cake mix and a package of instant chocolate pudding. Sounds delicious, right?


Chocolate Pudding Cake

Yield: 1 large cake or 12 small bundts

Ingredients

Cake:

  • 1 yellow cake mix
  • 1 pkg (3.4 oz) instant chocolate pudding
  • ½ c vegetable oil
  • 3 eggs
  • 1 c milk

Glaze:

  • ½ c pecans, chopped
  • ½ stick butter
  • ¼ c evaporated milk
  • ⅓ c sugar
  • ½ tsp vanilla

Directions

  1. Preheat oven to 325°F. Grease and flour pans.
  2. Blend cake mix and dry pudding mix.
  3. Add oil, eggs, and milk.
  4. Pour batter into prepared pans.
  5. For individual cakes in mini bundt pans, bake 12 minutes. If using a tube pan to make a single cake, bake 45 minutes.
  6. To make the glaze, simmer all ingredients in a pot until sugar melts, mixing occasionally.
  7. Pour the glaze over the warm cake.

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