Chocolate Chip Pudding Cake


Author: Rachel

Published Date: July 15, 2023

This Chocolate Chip Pudding Cake is any chocolate lover’s dream come true. It has the perfect balance of richness and fudginess and then some more.

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I’m a big fan of pudding cakes because they’re so incredibly soft and moist. These self saucing cakes have no need to be frosted, which is another plus.

Each bite of the cake will transport you to chocolate heaven, and with this foolproof recipe at hand, you absolutely need to give this recipe a try.

WHY YOU’LL LOVE THIS RECIPE

  • Super easy to put together: Making this elaborate looking cake is actually pretty easy, and the steps to make it are super simple and straightforward.
  • Simple ingredients: With a boxed cake mix, a pudding mix and a few other simple ingredients, you’ll be able to put this delicious pudding cake together.
  • A total crowd pleaser: Whether you’re making it for the family or putting it together for some guests, this pudding cake is sure to be a crowd pleaser.
  • Very Versatile: You can make this recipe into a bundt cake, two 8-inch rounds, or 24 cupcakes!
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CHOCOLATE PUDDING CAKE INGREDIENTS

  • Devil’s Food Cake Mix
  • Eggs
  • Water 
  • Instant Chocolate Pudding
  • Vegetable Oil
  • Semi Sweet Chocolate Chips

*see recipe card for amounts

HOW TO MAKE CHOCOLATE PUDDING CAKE IN AN OVEN

  1. In a large bowl, prepare the cake mix according to the box instructions: Add the cake mix, eggs, water and oil then whisk together until smooth.
  2. Next, add the dry instant chocolate pudding mix, an additional ¼ cup of vegetable oil and semi-sweet chocolate chips and combine thoroughly until all ingredients are incorporated.
  3. Bake according to the directions on the box. You can make 24 cupcakes, two 8-inch rounds or bundt cake.

STORAGE AND REHEATING NOTES:

  • You can also consider making the chocolate chip pudding cake in advance and refrigerate it for up to 2 days.
  • Remember to use an airtight container for storage to keep the cake from picking up on any refrigerator smells.
  • If you have any leftover pudding cake, you can let it cool down completely before refrigerating it.
  • You can choose to serve this cake cold if you want to, but there’s just something ultra delicious about enjoying it warm. To reheat the cake, just microwave it for a few seconds until it gets a bit warm.
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HELPFUL TIPS & SUBSTITUTIONS:

What Other Flavor Variations Can I Try?

You can try many different flavor variations for this recipe too. To make a lemony pudding cake, you can use yellow boxed cake mix and some lemon pudding, and for a banana pudding cake, you could use banana pudding mix.

What Can I Use Instead of Devil’s Food Cake Mix?

If you don’t have Devil’s food cake mix, you can use any other regular chocolate cake mix of your choice.

What Can I Top the Chocolate Chip Pudding Cake With?

While this easy pudding cake tastes perfectly divine on its own, you can go the extra mile and serve it with some hot fudge sauce on the top or with some vanilla ice cream on the side. Or try my Cool Whip Frosting!

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Try Some of my other Favorite Cake Recipes!

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Chocolate Chip Pudding Cake


3.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 594 kcal
This chocolate chip pudding cake is rich, moist and ultra chocolatey. Whip this up as a dessert, and your entire family will enjoy it!

EQUIPMENT

  • 1 Large Bowl
  • 1 Microwave Oven

INGREDIENTS
  

  • 1 box Devil's Food cake mix
  • 2 Eggs
  • 1 cup Water
  • 1/4 cup Vegetable Oil
  • 1 box Instant Chocolate Pudding, dry 3.4 oz
  • 1/4 cup Vegetable Oil, (additional)
  • 2 cups Semi Sweet Chocolate Chips

INSTRUCTIONS

  • In a large bowl, prepare the cake mix according to the box instructions: Add the cake mix, eggs, water and oil then whisk together until smooth.
  • Next, add the dry instant chocolate pudding mix, an additional ¼ cup of vegetable oil and semi-sweet chocolate chips and combine thoroughly until all ingredients are incorporated.
  • Bake according to the directions on the box. You can make 24 cupcakes, two 8-inch rounds or bundt cake.

NOTES

Storage and Reheating Instructions:
  • You can also consider making the chocolate chip pudding cake in advance and refrigerate it for up to 2 days.
  • Remember to use an airtight container for storage to keep the cake from picking up on any refrigerator smells.
  • If you have any leftover pudding cake, you can let it cool down completely before refrigerating it.
  • You can choose to serve this cake cold if you want to, but there’s just something ultra delicious about enjoying it warm. To reheat the cake, just microwave it for a few seconds until it gets a bit warm.
Other FAQ Suggestions:
  • What Other Flavor Variations Can I Try? To make a lemony pudding cake, you can use yellow boxed cake mix and some lemon pudding, and for a banana pudding cake, you could use banana pudding mix.
  • What Can I Use Instead of Devil’s Food Cake Mix? You can use any other regular chocolate cake mix of your choice.
  • What Can I Top the Chocolate Chip Pudding Cake With? Serve it with some hot fudge sauce on the top or with some vanilla ice cream on the side.

NUTRITION

Serving: 8ServesCalories: 594kcalCarbohydrates: 66gProtein: 7gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 44mgSodium: 603mgPotassium: 449mgFiber: 5gSugar: 37gVitamin A: 84IUCalcium: 116mgIron: 5mg
Course Dessert
Cuisine American
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles

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I'm Rachel.

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