There’s something magical about a dessert that’s part cake, part pudding—all in one pan. In this article, you’ll learn my go-to recipe for pudding cake that’s impossibly easy, deeply comforting, and bursting with flavor. Whether you’re baking from scratch or jazzing up a cake mix, this recipe is your new secret weapon.
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A Sweet Memory Turned Staple
Hi, I’m Saly. I’m a wife, a home cook, and someone who believes a good dessert doesn’t need to be complicated. The very first pudding cake I made came from a late-night craving and a nearly empty pantry. With just some flour, sugar, cocoa, and hot water, I discovered a dessert that felt like magic in a spoon.
That night, my husband’s first bite was followed by a pause—and then a very sincere “Whoa.” The kind of whoa that said this recipe for pudding cake had just become a permanent resident in our kitchen. And that’s exactly what happened. It became our Sunday night dessert, our midweek pick-me-up, and our “surprise guests are here” solution.
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Recipe for Pudding Cake
A warm, soft cake with a rich pudding layer beneath—this pudding cake is made in one pan and requires no frosting. It’s easy, fast, and deeply satisfying.
- Total Time: 45 mins
- Yield: 6 servings 1x
Ingredients
1 cup all-purpose flour
3/4 cup sugar
2 tbsp cocoa powder
2 tsp baking powder
1/2 cup milk
2 tbsp melted butter
1 tsp vanilla extract
1/2 cup brown sugar
1 1/4 cups boiling water
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×9 baking dish.
2. In a bowl, mix flour, sugar, cocoa, and baking powder.
3. Stir in milk, melted butter, and vanilla until smooth.
4. Pour batter into prepared dish.
5. Sprinkle brown sugar evenly over batter.
6. Slowly pour boiling water over the back of a spoon onto batter (do not stir).
7. Bake for 35 minutes or until top is set but pudding bubbles below.
8. Cool slightly. Serve warm with ice cream or whipped cream.
Notes
Use instant espresso for a mocha twist.
Swap cocoa with lemon zest for a citrus version.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 32g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Why This Pudding Cake is a Must-Try
If you’ve never made a pudding cake before, get ready to fall in love. It bakes into two distinct layers: a moist, tender cake on top and a warm, gooey pudding underneath. And it’s all done in a single dish. No frosting, no layering, no extra cleanup—just scoop and serve.
Whether you go for my chocolate pudding cake or switch it up with this lemon pudding version, this is one recipe for pudding cake that will win you over every single time.
Mastering the Base – The Cake + Pudding Duo
Ingredients You Already Have
The best part about this pudding cake? You probably have everything in your pantry already. That’s the beauty of a reliable dessert—it doesn’t require a special trip to the store. Here’s what makes this easy pudding cake recipe shine:
- All-purpose flour
- Granulated sugar
- Baking powder
- Cocoa powder (for the chocolate version)
- Milk
- Butter or oil
- Vanilla extract
- Brown sugar
- Boiling water
What makes this recipe for pudding cake so impressive is how these basic ingredients come together to create two irresistible layers: a soft cake and a creamy pudding. It’s all in the pour. After you’ve made your batter, you’ll add a hot brown sugar liquid right on top—no stirring required.
You can easily experiment with flavors. For example, try adding mashed banana to the mix for a twist like in this banana pudding poke cake with condensed milk. It’s a great way to use overripe fruit while making a creamy, decadent version of the classic.
How the Magic Layer Forms
This is the part that makes every recipe for pudding cake feel a bit like culinary magic. You make a smooth batter, pour it into a greased pan, and then carefully spoon hot water or sugar-water mix over the top. Don’t mix it in. Just trust the process.
As it bakes, the cake rises to the top while the liquid sinks and thickens into a pudding layer. What comes out of the oven looks simple—but dig your spoon in, and you’ll find that rich, silky pudding waiting beneath the cake.
You don’t need to be an expert baker. Even first-timers can nail this recipe for pudding cake with zero stress. Try it once, and it’ll earn a permanent spot in your dessert rotation. It’s also perfect when you want quick desserts that still wow your guests.
Flavor Twists to Satisfy Every Craving
Chocolate Lover’s Dream
Let’s talk about the ultimate recipe for pudding cake if you’re obsessed with chocolate (who isn’t?). This version bakes into a moist chocolate cake on top with a river of molten fudge sauce underneath. It’s everything a chocoholic could hope for in one spoonful.
For this chocolate pudding cake, I use Dutch-process cocoa for richness, a splash of espresso to deepen the flavor, and sometimes a handful of chocolate chips tossed into the batter. The result? A silky, gooey center with a fluffy chocolate sponge above it.
It’s the kind of cake that doesn’t even need frosting. I love to top it with cold whipped cream or serve it with berries for contrast. And if you’re looking for more cocoa-rich ideas, check out our reader-favorite chocolate pudding cake recipe.
No matter how many chocolate cakes you’ve tried, this recipe for pudding cake will surprise you with how little effort it takes for such bold flavor.
Beyond Chocolate – Lemon, Vanilla & More
But maybe chocolate isn’t your thing. That’s where this recipe for pudding cake really shines. It’s incredibly flexible. Want a lighter, citrusy touch? Try a lemon pudding cake with fresh zest and a tart pudding sauce. The texture stays velvety, and the brightness is perfect for spring and summer gatherings.
Vanilla lovers, don’t worry—you’re covered too. A classic vanilla pudding cake with a hint of nutmeg or cinnamon offers pure comfort. You can even fold in fresh fruit or swap in almond or maple extract for new layers of flavor.
Each version starts with the same base method, but the flavor options are endless. That’s the beauty of a well-loved recipe for pudding cake—you can make it yours every time.
Make It Even Easier with Cake Mix
Can You Add Pudding Mix to Cake Mix? Yes—Here’s How
If you love shortcuts, you’re going to adore this variation. One of the most common questions I get is, “Can I just add pudding mix to a cake mix?” And the answer is a big yes. You absolutely can, and it makes a huge difference in texture and flavor. In fact, it might become your go-to recipe for pudding cake.
The secret is to use instant pudding mix, not the cook-and-serve kind. Just mix a small box (usually 3.4 ounces) into your cake mix before adding the wet ingredients. You don’t even need to make the pudding—just add the powder directly.
Here’s a quick guide:
| Cake Mix | Pudding Flavor | Perfect Pairing |
|---|---|---|
| Chocolate Cake Mix | Chocolate or Mocha Pudding | Whipped cream + berries |
| Vanilla Cake Mix | Lemon or Banana Pudding | Sliced bananas + caramel drizzle |
| Spice Cake Mix | Vanilla or Pumpkin Spice Pudding | Toasted pecans + maple syrup |
This method makes your cake extra moist and flavorful. It’s the perfect trick for when you want something fast but don’t want to sacrifice that “homemade” taste.
Tips to Level It Up
Want to make your pudding cake even better? Add a generous spoonful of sour cream to the batter. It creates a richer, denser texture without overwhelming the flavor. If you’re short on time, you can even use this shortcut for a lazy cake—just dump, stir, bake, and enjoy.
Here are a few of my go-to add-ins:
- Mini chocolate chips
- Chopped nuts (walnuts, pecans)
- A pinch of instant espresso powder for depth
- Shredded coconut or citrus zest for brightness
And yes, you can still create that amazing pudding layer using boxed mix. Pour your hot liquid (even coffee works!) over the batter just like the scratch version, and it’ll bake into that signature sauce on the bottom.
A reliable recipe for pudding cake doesn’t have to be made from scratch to taste like it was.
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Frequently Asked Questions
Can you add dry pudding mix to a cake mix?
Yes! You can add a box of instant dry pudding mix directly to your cake mix to make the final result more moist and flavorful. Just be sure it’s instant pudding, and reduce the liquid slightly if your batter seems too thin.
What is the easiest cake to make?
A pudding cake is easily one of the simplest cakes you can make. With basic pantry ingredients and a one-pan method, it requires no layering, frosting, or special tools. It’s a favorite for busy nights or beginner bakers.
What is a lazy cake?
“Lazy cake” refers to a cake that takes minimal effort—often made by combining just a few ingredients in one bowl or pan. This recipe for pudding cake qualifies, especially the version made with boxed cake mix and instant pudding.
What does adding sour cream to cake mix do?
Sour cream adds richness and density to cake, keeping it incredibly moist without thinning the batter. It’s especially useful when making a boxed cake taste more homemade—try it in your next pudding cake experiment.
What is the oldest cake recipe?
The oldest known cake recipes date back to ancient Egypt and were more like sweetened bread. Traditional modern cakes evolved in Europe, but old-fashioned pudding cakes have been around since at least the early 1900s and remain a classic.
Final Thoughts
If you’re looking for a dessert that checks all the boxes—easy, comforting, versatile—this recipe for pudding cake is your answer. With just a few steps and common ingredients, you get a luscious, spoonable cake that practically makes its own sauce.
It started as a sweet surprise at our table. Now it’s a staple. I hope this recipe brings the same joy and ease to your kitchen as it has to mine. From chocolate to lemon, from scratch to cake mix, there’s a version for every craving—and every cook.
