Pudding Filled Chocolate Cake Recipe (2024)

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Today I’m finally wrapping up my Father’s day series of dessert recipes… yes, Father’s day was 2 days ago. I know.

I got a little behind last week, and here I am still posting about Father’s day. Whatdya do? I guess this year it’s just the holiday that keeps on giving!

I saved this one for last, because this is my dad’s supposed favorite dessert (I’ve also posted favorite recipes for my Father-in-law, my Grandpa Epps, and my Grandpa Keaton).

I actually gave him a hard time about choosing this one, because I know he hasn’t eaten in in yeeeaaaarrrs. So I feel like it can’t qualify as his favorite, but he says it does. Apparently, they used to sell this type of cake as a box mix, but it’s not on the market anymore. In fact, this recipe is total conjecture based on my dad’s description! But dad says it’s pretty close, and I thought it was delicious, so let’s count it as a win. 😉

Aside from my Dad’s excellent taste in cake, he’s a truly wonderful father. He’s been an excellent provider for our family, a firm guiding hand, and a friend to all of his children. He’s always made me feel safe and loved, and I hope I can meet the high bar he’s set for parenting. I love you, Dad!

Just like Dad, this cake is all kinds of awesome. The actual pound cake is an amazingly delicious doctored-up box cake recipe I found in the Six Sisters Stuff newest cookbook, A Year with Six Sisters’ Stuff: 52 Menu Plans, Recipes, and Ideas to Bring Families Together.

I simply spread half of the batter in a well greased bundt cake pan, and then piped in some prepared instant chocolate pudding. I spread the remaining cake batter over the pudding and baked it like a normal cake! The cake sinks a little bit on the top, since pudding runs through the middle of it. But that didn’t bother me much, especially since A) you can sort of cover that up with a little frosting/ganache, and B) it’s utterly, sinfully, decadently scrumptious!

Once it’s baked and cooled, you’ll have a super moist cake with a ribbon of pudding running right through the middle. Add a little ice cream or whipped cream for absolute perfection!

Pudding Filled Chocolate Cake Tips and Tricks

• Do NOT use a bundt pan with an intricate design for this recipe. The pudding filling will get stuck in the crevices and be difficult to remove.
• You can use any flavor of cake mix and pudding that you like for this recipe. I used a chocolate cake mix and chocolate pudding, but you could use vanilla cake mix and vanilla pudding or any other flavor combos that you like!
• If desired, frost the cake with canned chocolate frosting or make a Chocolate Ganache for topping. Simply heat up some heavy cream until it just starts to boil, pour over chopped chocolate, and stir until smooth. Let cool slightly before using.
• This cake can be made ahead of time! Simply store in an airtight container at room temperature for up to two days or in the fridge for up to four days. Reheat in the microwave for a few seconds or in the oven at 350ºF for about 15 minutes.

Pudding Filled Chocolate Cake

Yield: 8-12 servings

Ingredients

• For the cake:
• 18.25 ounce Devil's Food cake mix (JUST the mix)
• 3.4 ounce chocolate pudding mix (JUST the mix)
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 1 cup milk chocolate chips
• optional: canned chocolate frosting or Chocolate Ganache for topping
• For the pudding:
• 3.4 pudding mix and skim milk as directed on the pudding box instructions

Instructions

1. Preheat oven to 350ºF. Grease and flour a Bundt cake pan.
2. In a stand mixer or using a hand mixer, beat together the cake mix, pudding mix, sour cream, and vegetable oil.
3. Add the eggs one at a time, mixing in between additions. Mix in the water. Mix in the chocolate chips.
4. Pour half of the mixture into the prepared cake pan.
5. Prepare instant pudding according to directions on the box. Pour pudding into a gallon sized ziptop bag. Snip the corner of the bag, and pipe the pudding through the center of the cake (I placed the tip of the bag about 1/2 inch into the batter. I got pudding IN the batter and also allowed some to sit on top of the batter. The important thing to keep in mind is to not let the pudding touch the actual pan-- cake batter needs to completely envelop the pudding before baking).
6. Carefully pour the remaining cake batter over the pudding, and gently spread to cover the pudding.
7. Bake for 50-60 minutes until a toothpick inserted into the (non-pudding filled part of the) cake comes out clean.
8. Allow cake to cool for 20 minutes in pan before inverting onto serving plate. Serve warm or at room temperature.

Notes

Please note that you need TWO boxes of pudding mix for this recipe-- one for the cake batter and one for the pudding filling.

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