Desserts

Dream Pudding Cake

photo by:

kraft

A trio of mixes—cake, pudding and whipped topping—is baked into an incredibly moist layer cake that's sure to become a family favorite.

time

prep:

10 min

total:

50 min

servings

total:

16 servings

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what you need

pkg. (2-layer size) yellow cake mix

pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding

env. DREAM WHIP Whipped Topping Mix

cup water

eggs

1/4

cup oil

Make It

PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Beat all ingredients in large bowl with electric mixer on low speed just until moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 4 minutes.

POUR evenly into prepared pans.

BAKE 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.

Kraft Kitchens Tips

Variation

Prepare as directed, using a devil's food cake mix, JELL-O Chocolate Cook & Serve Pudding and increasing water to 1-1/4 cups.

Baking in Different Sized Pans

If baking in a 13x9-inch baking pan, use 4 eggs and bake at 350°F for 45 minutes or until wooden toothpick inserted in center comes out clean. If baking in a 10-inch fluted tube pan, bake at 350°F for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing cake from pan. If baking in 8-inch round cake pans, bake at 350°F for 35 minutes or until wooden toothpick inserted in centers comes out clean.

High Altitude Directions

When baking in high altitude areas, add 2/3 cup flour. Increase water to 1-2/3 cups if using a devil's food cake mix. Bake at 375°F for 35 to 40 minutes or until wooden toothpick inserted in centers comes out clean.

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ChristineAnderson85

posted:6/28/2009

This modification of a regular cake mix is so very easy and such a crowd pleaser, even my mother-in-law loves it. I have gone to the grocery and found lots of different flavors of cook and serve pudding, and so use them with wide variety of cake mix flavors. Thank you for continuing this wonderful recipe.

lshessaa

posted:7/19/2005

Still can't beat the original

Pepigirl

posted:5/16/2005

I have been using thes recipe for many years. At one time it was printed on the inside of a Jello pudding box. I still have the box in my "old stand-by" cook book. This year, when we came north for the summer, I just brought one cook book, so was very pleased to find the recipe on your web site. This recipe is really a tried and true one. I made this cake for friends last winter and they couldn't get over how great it was.

nascaramy

posted:4/18/2003

This recipe works well with all flavors of cake and pudding. Comes out super moist and delicious! Great for molded cake pans, too.

a cook

posted:3/6/2003

Wow, talk about a heavier, tastier cake. I made mine as a double layer, blue-frosted, sprinkles-covered birthday surprise. It was so pretty and so yummy!

a cook

posted:2/25/2003

I have made this cake for many years from the box recipe originally printed. My cakes are talked about by everyone that has ever eaten a piece. I am the 'official' baker for co-workers birthdays wherever I have worked.

nicie21

posted:3/13/2002

This recipe works out much better when you use chocolate cake mix and chocolate pudding. It is great for the chocolate lovers in the world.