Comida Kraft
Recipe Box

Mint-Chocolate Pudding Cake

Prep Time
Total Time

15 servings

Pistachio pudding, chopped chocolate and thin mint candies all come together in a cake that just might remind you of a certain ice cream flavor.

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What You Need

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Make It

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  • Preheat oven to 350°F. Place cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer. Beat on low speed just until blended. Beat on medium speed 4 minutes. Stir in chocolate. Pour into greased and floured 13x9-inch baking pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. (Do not overbake.)
  • Remove cake from oven. Place candies in single layer on top of cake. Return to oven. Bake an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely.

Size Wise

Looking for a dessert to serve at a party? Chocolate and mint are a winning combination in this cake that serves 15 people.


If using cake mix with pudding in the mix, reduce water to 3/4 cup.


Substitute 1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.


  • 15 servings

Nutritional Information

Serving Size 15 servings
Calories 340
Total fat 15g
Saturated fat 5g
Cholesterol 55mg
Sodium 350mg
Carbohydrate 51g
Dietary fiber 2g
Sugars 37g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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