Vanilla Pudding Cake Recipe
If you’re on the lookout for a fail-proof dessert that’s pure comfort on a plate, Vanilla Pudding Cake is about to become your new favorite sweet treat. This moist, golden cake blends the nostalgic goodness of a classic yellow cake with the creamy richness of vanilla pudding, creating a tender crumb and irresistible flavor in every bite. Whether you’re making it for a family dinner, potluck, or just to satisfy a craving, this recipe promises an easy yet show-stopping result — a sliceable hug everyone will want seconds of!
Ingredients You’ll Need
It’s amazing how just a handful of kitchen staples can come together to create a Vanilla Pudding Cake that tastes straight out of a bakery. Each ingredient pulls its weight, delivering flavor, moisture, and that signature soft texture you (and everyone you share it with) will love.
- Yellow Cake Mix: The reliable base that ensures a light, tender cake with minimal fuss.
- Instant Vanilla Pudding Mix (3.4 ounces): Adds luxurious moisture and a deep vanilla flavor you can really taste in every bite.
- Large Eggs (4): These give structure, lift, and contribute to the rich, golden hue of the cake.
- Milk (1 cup): Keeps things extra moist and incorporates the pudding mix beautifully—feel free to swap in half-and-half for even more decadence!
- Vegetable Oil (1/2 cup): Brings that glorious, tender crumb and keeps the cake soft for days.
- Vanilla Extract (1 teaspoon): The small touch that makes a big impact, doubling down on sweet vanilla aroma.
- Powdered Sugar (optional): A simple finishing dust that adds a snowy, elegant touch just before serving.
How to Make Vanilla Pudding Cake
Step 1: Prep Your Pan and Preheat
Before you get started, set your oven to 350°F (175°C) to ensure it’s perfectly heated by the time your batter is ready. Grab a 9×13-inch baking dish or a bundt pan and give it a generous greasing—this ensures your Vanilla Pudding Cake turns out easily and looks picture-perfect when it’s time to serve.
Step 2: Mix Up the Magic
In a large mixing bowl, add the yellow cake mix, instant vanilla pudding mix, eggs, milk, vegetable oil, and vanilla extract. Using an electric mixer on medium speed, beat everything together for about 2 minutes. You’re aiming for a smooth, creamy batter with no dry patches, so make sure to scrape down the sides as needed. This step sets the stage for a beautifully fluffy, moist cake.
Step 3: Into the Pan It Goes
Pour the lush batter into your prepared pan, gently smoothing the top with a spatula if needed—batter spreads better when loved a little! Pop it into the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The sweet vanilla aroma wafting from your oven will make the wait feel impossible… but it’s so worth it.
Step 4: Cool and Finish
Once your Vanilla Pudding Cake is golden and fragrant, remove it from the oven and let it cool for at least 15 minutes right in the pan. If you’ve gone the bundt route, wait before inverting to avoid any breakage. Just before serving, give the top a generous sprinkle of powdered sugar for a beautiful, understated finish that makes the cake look as dreamy as it tastes.
How to Serve Vanilla Pudding Cake
Garnishes
Just a dusting of powdered sugar is classic and elegant, but you can also add a handful of fresh berries or a dollop of whipped cream for bursts of color and flavor. For something extra-special, drizzle with a quick vanilla glaze or a smattering of toasted almonds.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a spoonful of homemade fruit compote. For a cozy touch, serve warm slices alongside a mug of coffee, tea, or even a glass of cold milk—the simplicity is unbeatable.
Creative Ways to Present
Vanilla Pudding Cake shines at every occasion! Try cubing and layering pieces in a trifle bowl with whipped cream and berries for an eye-catching dessert centerpiece. You can also cut the cake into bite-size squares for a dessert platter or serve alongside other cakes for a make-your-own sampler station at gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Vanilla Pudding Cake tightly in plastic wrap or keep it in an airtight container to lock in moisture and freshness. It’ll stay soft and delicious for up to four days at room temperature—though you’ll probably find it disappears long before then!
Freezing
If you want to stash some for later, this cake is a fantastic candidate for freezing. Cool the cake completely, wrap individual slices (or the whole cake) well in plastic wrap and then foil. Freeze for up to three months. Simply thaw overnight in the fridge, then bring to room temperature before serving.
Reheating
For that just-baked warmth, microwave individual slices for about 10-15 seconds—just long enough to make the cake soft and the aroma come alive again. If you’re reheating larger portions, cover with foil and warm in a low oven for 10-15 minutes.
FAQs
Can I use a different flavor of pudding mix?
Absolutely! While vanilla pudding mix gives Vanilla Pudding Cake its signature flavor, experimenting with butterscotch, banana, or even chocolate pudding mixes can lead to some tasty, creative twists.
Is it necessary to use a bundt pan?
Not at all! A 9×13-inch baking dish works perfectly, but a bundt pan will give you that gorgeous, bakery-style look that’s sure to impress at any gathering.
Can I make Vanilla Pudding Cake dairy-free?
Definitely. Swap out the milk for your favorite dairy-free alternative, like almond, oat, or soy milk. Just ensure your cake mix and pudding mix are also dairy-free if needed.
How do I know when the cake is done baking?
The cake is ready when the top is golden, the edges gently pull from the sides of the pan, and a toothpick or skewer inserted into the deepest part comes out clean or with just a few moist crumbs.
Can I add mix-ins like chocolate chips or nuts?
Yes, and it’s delicious! Stir in a cup of mini chocolate chips, chopped nuts, or even swirls of fruit preserves before baking to make the Vanilla Pudding Cake even more decadent and unique.
Final Thoughts
If comfort baking had a mascot, Vanilla Pudding Cake might just be it. This recipe guarantees moist, rich, vanilla-kissed slices every time, whether you’re baking for a crowd or just treating yourself to something wonderful. Give it a try, and don’t be surprised when it becomes a frequent request!
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Vanilla Pudding Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of a moist vanilla pudding cake made with a mix that’s both convenient and delicious. This easy cake is perfect for any occasion and sure to please a crowd.
Ingredients
Cake:
- 1 box yellow cake mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Optional:
- powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish or bundt pan.
- Mix Ingredients: In a large bowl, combine cake mix, pudding mix, eggs, milk, oil, and vanilla. Beat with electric mixer for 2 minutes until smooth.
- Bake: Pour batter into pan and bake for 40–45 minutes until a toothpick comes out clean. Let cool before slicing.
- Serve: Dust with powdered sugar if desired before serving.
Notes
- For a richer flavor, use half-and-half instead of milk with 1/2 teaspoon almond extract.
- This cake stays moist for days and pairs well with fresh berries or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 330mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
