Pudding Cake Recipe with Cake Mix

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If you’ve been searching for a foolproof pudding cake recipe with cake mix, you’ve officially found your new go-to dessert. This cake is everything you want in a homemade baked treat: ultra-moist, deeply flavorful, and so easy that even first-time bakers can pull it off without a hitch. The secret is all in the pudding mix, which gets added dry right into the batter to create an unbelievably rich, bakery-style texture.

The beauty of this recipe is that it takes a humble box of chocolate cake mix and transforms it into something that tastes genuinely homemade. Adding a packet of instant pudding mix along with sour cream and an extra egg makes the crumb dense, tender, and perfectly moist from edge to edge.

It comes together in one bowl, bakes in a 9×13 pan, and the whole kitchen will smell like a chocolatey dream. Topped with a simple chocolate ganache glaze, this cake is impressive enough for birthdays, potlucks, and holiday tables, yet casual enough for a Tuesday night craving.

You might also enjoy: Pecan Pie Dump Cake

Table of Contents

Why You’ll Love This Pudding Cake Recipe with Cake Mix

This recipe checks every box for a truly great dessert, and the reasons are hard to argue with.

The pudding mix is the real hero here. Adding it dry to the batter means the cake absorbs extra moisture as it bakes, resulting in a crumb that stays soft and tender for days.

Sour cream is another key player. It adds a subtle tang that balances the sweetness and makes the overall texture incredibly rich without feeling heavy.

Using a 9×13 pan means every slice is perfectly portioned. No stacking layers, no crumb-coating, and no elaborate decorating required.

The ganache glaze takes about five minutes to make and elevates the whole dessert instantly. It sets into a glossy, fudgy topping that makes the cake look far more impressive than the effort it took.

Here’s a quick look at everything that makes this pudding cake worth making:

Foolproof method: One bowl, no mixer required for the ganache, and minimal cleanup
Incredibly moist crumb: The pudding mix does the heavy lifting so the texture is perfect every time
Deep chocolate flavor: Devil’s Food cake mix paired with chocolate instant pudding = double the richness
Crowd-friendly size: A 9×13 pan feeds 12 to 15 people easily
Make-ahead friendly: The cake actually gets better as it sits overnight
Endlessly customizable: The base recipe works with nearly any cake and pudding flavor combination

Ingredients

This recipe uses pantry staples and a couple of easy-to-find box mixes. Every single ingredient plays an important role in the final texture and flavor, so stick to the quantities listed for best results.

Here’s what you’ll need for the cake batter and ganache:

For the Cake:

1 box (15.25 oz / 432g) Devil’s Food cake mix (such as Betty Crocker or Pillsbury)
1 box (3.4 oz / 96g) instant chocolate pudding mix (do NOT prepare it, use it dry)
4 large eggs, at room temperature
1 cup (240ml) sour cream, at room temperature
½ cup (120ml) vegetable oil
½ cup (120ml) warm water
1 tsp (5ml) pure vanilla extract
1 cup (170g) semi-sweet chocolate chips

For the Chocolate Ganache Glaze:

½ cup (85g) semi-sweet chocolate chips
¼ cup (60ml) heavy cream

This recipe makes 12 to 15 servings depending on how generously you cut your slices.

For a sweeter, less intense chocolate profile, swap the Devil’s Food mix for a classic yellow cake mix and use vanilla pudding instead. But the chocolate version is the crowd favorite by a wide margin.

Read Also: Coffee Cake Recipe Using Cake Mix

Kitchen Equipment Needed

You don’t need any specialty baking tools for this recipe. Most of what’s listed here is probably already in your kitchen drawer.

Here’s everything you’ll want to have ready before you start:

9×13-inch baking dish (glass or light-colored metal works best for even baking)
Large mixing bowl (at least 4-quart capacity)
Hand mixer or stand mixer
Medium mixing bowl (for the ganache)
Rubber spatula for folding and scraping down the bowl
Whisk
Measuring cups and spoons
Nonstick cooking spray or baking spray with flour
Wire cooling rack
Toothpick or cake tester
Small saucepan or microwave-safe bowl (for the ganache)

A glass baking dish is preferred because it distributes heat more evenly and reduces the risk of over-browning the bottom of the cake before the center sets.

Easy Carrot Cake Recipe with Cake Mix is another simple one-bowl bake you might want to bookmark next.

Step-by-Step Instructions

Follow these detailed instructions from start to finish. Each step is explained clearly so there’s no guesswork involved.

Step 1: Preheat the Oven and Prepare the Pan

Set your oven to 350°F (175°C) and allow it to fully preheat before the pan goes in. An oven that hasn’t reached temperature is one of the most common causes of sunken or undercooked cake centers.
Spray your 9×13-inch baking dish generously with nonstick baking spray, making sure to coat the sides as well as the bottom.
If you’re using a plain nonstick spray (without flour), dust the pan lightly with cocoa powder after spraying. This prevents sticking without leaving white flour patches on the dark cake.
Set the prepared pan aside on your counter while you mix the batter.

Step 2: Combine the Dry Ingredients and Wet Base

Add the dry Devil’s Food cake mix and the dry instant chocolate pudding mix (straight from the box, do not prepare it separately) to a large mixing bowl.
Give the two dry mixes a quick stir with a whisk or fork to distribute the pudding powder evenly throughout the cake mix. This step matters because pudding powder that’s concentrated in one spot can create gummy streaks in the finished cake.
In a separate smaller bowl, lightly whisk together the 4 eggs, 1 cup of sour cream, ½ cup of vegetable oil, ½ cup of warm water, and 1 teaspoon of vanilla extract until just combined.

Step 3: Mix the Batter

Pour the wet egg mixture into the bowl containing the dry cake and pudding mixes.
Using a hand mixer on low speed, mix the ingredients for about 30 seconds until the dry mix is incorporated. Then increase to medium speed and beat for 2 full minutes.
Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure there are no dry streaks hiding at the bottom.
The batter will be noticeably thicker and denser than a standard boxed cake batter. This is completely normal and is the result of the pudding mix and sour cream. Don’t be tempted to add more liquid.
Give the batter one final stir by hand with your spatula to make sure everything is evenly combined.

Step 4: Fold in the Chocolate Chips

Add 1 cup of semi-sweet chocolate chips to the thick batter.
Using your rubber spatula, fold the chips in gently with slow, sweeping motions from the bottom of the bowl up and over the top of the batter. Do this about 8 to 10 times until the chips are evenly distributed.
Avoid stirring aggressively at this stage. The goal is to distribute the chips without deflating the batter or melting the chips prematurely.

Step 5: Pour and Spread the Batter

Transfer the batter into your prepared 9×13-inch baking dish. Because the batter is thick, use a rubber spatula to scrape every bit out of the bowl.
Spread the batter evenly across the pan, pushing it all the way into the corners. Use the back of the spatula or an offset spatula to level the top so it bakes evenly.
Give the pan a couple of gentle taps on the countertop to release any large air bubbles trapped in the thick batter.

Step 6: Bake the Cake

Place the pan on the center rack of your preheated 350°F (175°C) oven.
Bake for 32 to 38 minutes. Start checking at the 32-minute mark by inserting a toothpick into the center of the cake. If it comes out with a few moist crumbs (not wet batter), the cake is done.
Do not overbake. The pudding in the batter means the cake will look slightly underdone at the edges of what you’d normally expect, but the center should not jiggle or look wet. Overbaking dries out the pudding mix’s moisture contribution and defeats the purpose of using it.
The top of the cake should spring back gently when lightly pressed with a fingertip.

Step 7: Cool the Cake in the Pan

Remove the cake from the oven and place the pan on a wire cooling rack.
Allow the cake to cool in the pan for at least 30 minutes before adding the ganache. Applying ganache to a hot cake will cause it to slide off or absorb unevenly.
If you plan to serve the cake directly from the pan (which is perfectly fine for potlucks or casual occasions), you can leave it in the dish the entire time.

Step 8: Make the Chocolate Ganache Glaze

While the cake cools, combine ½ cup of semi-sweet chocolate chips and ¼ cup of heavy cream in a small saucepan over low heat.
Stir constantly with a small whisk or spoon as the cream warms and the chips begin to melt. This should take about 3 to 4 minutes. Do not let the mixture boil, as boiling cream can cause the ganache to become grainy.
Alternatively, combine the chips and cream in a microwave-safe bowl and microwave in 20-second intervals, stirring between each interval, until fully melted and smooth.
Once the ganache is smooth and glossy, remove it from the heat and let it cool for 2 to 3 minutes before pouring.

Step 9: Glaze and Serve

Pour the warm ganache evenly over the cooled cake. Use a spatula or the back of a spoon to spread it to the edges if needed.
Allow the ganache to set for 10 to 15 minutes before slicing. At room temperature, it will form a soft, fudgy coating. If you refrigerate the cake, the ganache will firm up to a slightly harder, truffle-like finish.
Cut into 12 to 15 squares and serve as-is, or top each slice with a scoop of vanilla ice cream or a dollop of whipped cream.

Read Also: Cannoli Poke Cake Recipe

Tips for Success

A few key techniques will take this already-easy recipe from good to absolutely perfect. Keep these in mind before you start baking.

Here are the most important tips to follow:

Use room-temperature sour cream and eggs. Cold ingredients don’t incorporate as smoothly and can cause the batter to seize slightly. Set them out on the counter 30 minutes before you start.
Do not prepare the pudding separately. The dry pudding powder goes directly into the batter. If you mix it with liquid first, you’ll throw off the moisture balance of the recipe entirely.
Check for doneness early. Oven temperatures vary, and overbaking is the number one enemy of a moist pudding cake. Start checking at the 32-minute mark and trust the toothpick test.
Don’t skip the pan-tapping step. Tapping the filled pan on the counter before baking releases trapped air bubbles that can create uneven holes in the cake’s crumb.
Let the ganache cool briefly before pouring. Ganache that’s too hot will be runny and may not set properly on the cake. Give it 2 to 3 minutes after removing from heat.
For cleaner slices, chill the finished cake in the refrigerator for 1 hour before cutting. The cold firms up the crumb and ganache so every slice comes out neat.
Use a kitchen scale for accuracy. While cup measurements work fine, weighing your ingredients (especially the oil and sour cream) ensures consistency every time you make this.

This technique of adding dry pudding mix to a boxed cake batter also works beautifully in Peach Cobbler with Cake Mix for an equally moist result.

Serving Suggestions

This pudding cake is a complete dessert on its own, but a few simple accompaniments can take it to the next level for special occasions.

Vanilla ice cream is the classic pairing. The contrast of the cold, creamy scoop against the dense, warm chocolate cake is simple and absolutely satisfying.

Here are some great ways to serve this pudding cake:

Warm with vanilla ice cream: Reheat individual slices in the microwave for 15 to 20 seconds and add a scoop of vanilla ice cream on top
With fresh berries: Strawberries and raspberries add brightness and cut through the richness of the ganache
With Strawberry Sauce: A pour of homemade strawberry sauce over the ganache creates a beautiful, fruity finish
With whipped cream and espresso powder: A dollop of whipped cream dusted with espresso powder amplifies the chocolate flavor
As a trifle layer: Crumble leftover cake into a glass dish and layer with pudding and whipped cream for an effortless trifle
With caramel drizzle: A zigzag of Caramel Sauce over the top adds buttery sweetness that complements the dark chocolate beautifully

Variations to Try

The base recipe is incredibly flexible. Once you’ve made the chocolate version, the world of flavor combinations is wide open.

Here are some delicious variations to experiment with:

Lemon Pudding Cake: Swap the Devil’s Food mix for a lemon cake mix and use lemon instant pudding. Skip the ganache and top with a simple lemon glaze made from powdered sugar and fresh lemon juice.
Vanilla Butterscotch: Use a yellow cake mix, butterscotch instant pudding, and fold in butterscotch chips instead of chocolate chips. Top with a brown butter glaze.
Red Velvet: Use a red velvet cake mix with cheesecake or vanilla instant pudding. Frost with cream cheese frosting instead of ganache.
Coconut Chocolate: Use a Devil’s Food cake mix with coconut cream pudding. Fold in shredded toasted coconut along with the chocolate chips and top with a coconut ganache.
Pumpkin Spice: Use a spice cake mix with pumpkin spice pudding. Stir ½ cup of canned pumpkin puree into the wet ingredients and top with cream cheese glaze.
Marble Swirl: Use a yellow cake mix and vanilla pudding for the base batter. Remove ⅓ of the batter, stir in 2 tablespoons of cocoa powder, then spoon both batters into the pan alternately and swirl with a knife before baking.

Another cake mix hack worth trying: Fruit Cocktail Cake

Storage and Reheating

Proper storage is key to keeping this cake as moist and flavorful as the day it was baked. The good news is that it actually improves with a little rest time.

Here’s how to store and reheat leftovers:

Room temperature (up to 2 days): Cover the baking dish tightly with plastic wrap or foil and store at room temperature. The ganache may soften slightly but the cake stays moist.
Refrigerator (up to 5 days): Store the covered cake in the fridge. Remove it 20 to 30 minutes before serving to allow it to come to room temperature, which brings back the soft crumb texture.
Freezer (up to 3 months): Slice the cake, wrap each piece individually in plastic wrap, then place the wrapped slices in a zip-top freezer bag. Thaw overnight in the refrigerator or at room temperature for about 2 hours.
Reheating: Microwave individual slices for 15 to 20 seconds to warm them slightly. Avoid overheating, as it can dry out the edges. Do not reheat in the oven unless covered tightly with foil.
Do not store with fresh fruit toppings already added. Add fresh fruit right before serving to prevent sogginess.

Read Also: Checkerboard Cake Recipe

Nutritional Facts

The following nutritional information is an estimate per serving, based on 12 servings per 9×13 pan. Actual values may vary depending on the specific brands and ingredient sizes used.

Nutrient	Per Serving (Approx.)
Calories	~380 kcal
Total Fat	20g
Saturated Fat	8g
Cholesterol	75mg
Sodium	420mg
Total Carbohydrates	48g
Dietary Fiber	1g
Total Sugars	30g
Protein	5g

These values reflect the full recipe including the chocolate ganache glaze. Omitting the ganache reduces the calorie count by approximately 60 calories per slice.

For a lighter option, try replacing the sour cream with plain Greek yogurt (same quantity), which cuts saturated fat while keeping the moist texture largely intact.

This recipe is not suitable for those with gluten intolerance unless a certified gluten-free cake mix and pudding are used.

This pudding cake pairs beautifully in a dessert spread alongside Brownie Pudding for a double-chocolate dessert table.

Health Benefits of Key Ingredients

While this is certainly a treat, a few of the core ingredients do offer some genuine nutritional value worth noting.

Eggs, sour cream, and even dark chocolate contribute more than just flavor and texture to this recipe.

Here’s a closer look at what the key ingredients bring to the table:

Eggs: Provide high-quality complete protein, essential B vitamins including B12 and riboflavin, and choline, which supports brain health and cognitive function
Sour cream: Contains calcium and phosphorus for bone health, plus live probiotic cultures that support gut health, especially in full-fat varieties
Semi-sweet chocolate chips: Dark chocolate (with higher cacao percentages) is rich in flavanols, which are plant compounds linked to improved heart health, reduced inflammation, and better blood flow
Cocoa in Devil’s Food mix: Cocoa is one of the richest dietary sources of antioxidants, specifically polyphenols that help neutralize free radicals in the body
Vanilla extract: Pure vanilla extract contains small amounts of antioxidants and has been studied for its potential mood-boosting aromatic properties

This dessert is enjoyed best as an occasional indulgence. That said, using quality ingredients like real vanilla extract and good chocolate chips gives you the most flavor and nutritional value possible with every bite.

Chocolate Pudding made from scratch is a great companion dessert if you’re leaning into the cocoa theme.

Frequently Asked Questions

1. Can I use cook-and-serve pudding mix instead of instant?

You can, but the results will differ slightly. Cook-and-serve pudding has a different starch structure than instant pudding, which means it thickens differently when baked. Most experienced bakers recommend instant pudding for this application because it blends more seamlessly into the batter without clumping and delivers the most reliable texture. If instant isn’t available, cook-and-serve will still produce a moist cake, but the crumb may be slightly less dense and creamy.

2. My cake sank in the middle. What went wrong?

A sunken center is almost always caused by underbaking or opening the oven door too early in the baking process. The batter in this recipe is thick and dense, which means it needs the full baking time to set in the center. Make sure your oven is fully preheated, resist opening the door before the 30-minute mark, and always use a toothpick to test doneness before pulling the cake out.

3. Can I make this in a Bundt pan instead of a 9×13?

Yes, absolutely. This thick batter is actually ideal for a Bundt pan, which produces an impressive presentation. Grease and flour the Bundt pan thoroughly (or use baking spray with flour), fill it about two-thirds full, and increase the baking time to 50 to 55 minutes. Check for doneness with a toothpick inserted into the thickest part of the cake. Let it cool in the pan for 25 minutes before inverting onto a cooling rack.

4. Can I make this recipe without sour cream?

Yes, you can substitute plain full-fat Greek yogurt in equal amounts for the sour cream. It provides a similar tang and moisture content with slightly more protein. Another option is to replace the sour cream with ½ cup of buttermilk, though this will make the batter slightly thinner and the finished cake a little less dense. Avoid using regular milk as a direct substitution, as it doesn’t provide the same fat content that keeps the crumb tender.

5. How do I know which cake mix and pudding flavors work well together?

The simplest approach is to match flavors: chocolate cake mix with chocolate pudding, yellow cake mix with vanilla pudding, lemon cake mix with lemon pudding. Once you’re comfortable with the technique, you can start mixing and matching for more complex flavor profiles. Popular pairings include yellow cake mix with cheesecake pudding, spice cake mix with butterscotch pudding, and white cake mix with coconut cream pudding. As a general rule, complementary flavor profiles work better than drastically contrasting ones.

Read Also: Hot Fudge Cake Recipe

Final Thoughts

This pudding cake recipe with cake mix is one of those rare recipes that delivers maximum reward for minimum effort. It’s the kind of dessert you’ll come back to again and again, not just because it’s easy, but because it genuinely tastes like something special.

The combination of Devil’s Food cake mix, dry instant pudding, sour cream, and a handful of chocolate chips creates a crumb so moist and deeply chocolatey that nobody will believe it started from a box. The glossy ganache glaze on top is the finishing touch that pulls it all together.

If you try this recipe, I’d love to hear how it went! Leave a comment below and let me know what flavor combination you used, or share a photo on social media. Your feedback helps other readers and makes this little corner of the internet a better place to find recipes you can actually trust.

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