If you’re on the hunt for a crowd-pleasing dessert that’s simplicity personified yet endlessly satisfying, Vanilla Pudding Cake is your new go-to recipe. It’s a cake that delivers everything you want: a velvet-soft crumb, rich vanilla flavor throughout, and a gorgeous creamy sweetness that lingers in every bite. The secret lies in the combination of instant pudding mix and a simple boxed cake mix, plus a handful of pantry staples. Bake it up for a family gathering, celebration, or just a weeknight dessert that feels like a treat—one slice, and you’ll see why Vanilla Pudding Cake is a beloved classic!
Ingredients You’ll Need
You’ll be amazed by how a few everyday ingredients come together to create this luscious treat. Each one plays an important role in developing the cake’s distinct flavor, moistness, and irresistible golden appearance.
- Yellow Cake Mix (1 box, 15.25 oz): A foolproof shortcut that guarantees light, tender layers every single time.
- Instant Vanilla Pudding Mix (1 box, 3.4 oz): Delivers deep vanilla flavor and ultimate moistness—don’t skip it!
- Large Eggs (4): Bind everything together and add richness to the batter.
- Water (1 cup): Keeps the cake light and helps blend the dry ingredients seamlessly.
- Vegetable Oil (1/2 cup): Ensures a super-moist crumb that stays fresh for days.
- Sour Cream (1/2 cup): Brings that tangy note and extra moisture, transforming the texture.
- Vanilla Extract (2 teaspoons): Maximize the vanilla love with this essential ingredient.
- Powdered Sugar (1 cup, for glaze): Creates a creamy, sweet drizzle for the finishing touch.
- Milk (2–3 tablespoons, for glaze): Thins the glaze to your desired pouring consistency.
- Vanilla Extract (1/2 teaspoon, for glaze): Doubles up on that wonderful aroma and taste in the glaze.
How to Make Vanilla Pudding Cake
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Give your bundt pan or 9×13-inch baking dish a good coating of nonstick spray or butter. This helps the Vanilla Pudding Cake release easily once it’s baked (and those golden edges are totally worth the effort).
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, water, oil, sour cream, and vanilla extract. Using an electric mixer, beat everything together on medium speed for 2 to 3 minutes, until the batter is smooth and looks creamy—don’t be afraid to let it get a little glossy and thick!
Step 3: Pour and Bake
Pour the batter into your prepared pan, smoothing the top gently with a spatula. If you’re feeling adventurous, this is the moment to sprinkle over cinnamon sugar or fold in some white chocolate chips for an extra layer of flavor. Bake for 40 to 45 minutes if using a bundt pan, or 30 to 35 minutes for a 9×13-inch dish. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 4: Cool the Cake
Allow the Vanilla Pudding Cake to cool in the pan for about 10 to 15 minutes before attempting to turn it out onto a wire rack. This resting time helps the cake set up, so it holds its beautiful shape when unmolded. Cool it completely before adding the glaze.
Step 5: Make and Drizzle the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it generously over your cooled Vanilla Pudding Cake, letting it drip down the sides for an irresistible finish. If you’d like, scatter some extra sprinkles or chopped nuts on top for extra charm.
How to Serve Vanilla Pudding Cake
Garnishes
A simple vanilla glaze is always a showstopper, but don’t be shy about playing it up! Fresh berries, a sprinkle of powdered sugar, or even a handful of toasted coconut flakes can add a pop of color and extra sweetness. Consider an artful swirl of whipped cream for a touch of elegance.
Side Dishes
Vanilla Pudding Cake pairs beautifully with almost anything creamy and light. Vanilla or strawberry ice cream is a decadent side, while a dollop of Greek yogurt adds a little tang. If you’re serving for brunch or a tea, fresh fruit salad or even a citrusy compote really makes the vanilla flavor shine.
Creative Ways to Present
Try slicing the Vanilla Pudding Cake into cubes and layering it into a trifle with whipped cream and berries, or serve individual mini cakes by baking in muffin tins. For parties, drizzle each slice with a different flavored syrup—think salted caramel or raspberry coulis—for a build-your-own dessert bar.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vanilla Pudding Cake covered at room temperature for up to 3 days. The cake actually gets even more moist and flavorful as it sits, so it’s the perfect make-ahead treat for busy schedules or unexpected guests.
Freezing
If you’d like to freeze your cake, wrap slices tightly in plastic wrap, then in foil, and store in a freezer-safe bag for up to 2 months. For best results, freeze the cake without the glaze and add it fresh after thawing.
Reheating
Thaw frozen slices at room temperature for an hour or so. If you prefer your cake warm, give individual pieces a 10–15 second zap in the microwave. The glaze will melt deliciously, and the Vanilla Pudding Cake will taste like it just came out of the oven!
FAQs
Can I use homemade cake mix instead of boxed?
Absolutely! Simply substitute 2 ½ cups homemade yellow cake mix for the boxed variety. Just make sure to measure carefully and mix well to keep that signature Vanilla Pudding Cake texture.
Can I make Vanilla Pudding Cake gluten free?
Yes! Swap in your favorite gluten-free yellow cake mix and check that your instant pudding mix is gluten free. Follow the rest of the recipe as written for a delicious gluten-free version.
What’s the best way to keep the cake from sticking to the pan?
Make sure you thoroughly grease every nook and cranny, especially if using a bundt pan. Dusting the pan lightly with flour after greasing can also help ensure a clean release—don’t rush the cooling step before turning out.
Can I add mix-ins like fruit or chocolate chips?
Definitely! Fold in up to 1 cup of extras—think white chocolate chips, chopped nuts, or even blueberries—directly into the batter after mixing. Just avoid overloading to keep the cake’s structure intact.
What’s the secret to an extra-moist Vanilla Pudding Cake?
The sour cream and instant pudding mix really do all the heavy lifting here, but be careful not to overbake. Pull the cake out of the oven when just done—a toothpick should come out with moist crumbs, not totally dry.
Final Thoughts
Few things are as rewarding or easy as baking up a Vanilla Pudding Cake, and every bite is proof that dessert doesn’t have to be complicated to be unforgettable. Treat yourself and your loved ones to this soft, golden slice of bliss—you’ll be making it on repeat!
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Vanilla Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Pudding Cake is a delightful and easy dessert that combines the flavors of a moist vanilla cake with a hint of pudding. Topped with a sweet glaze, this cake is perfect for any occasion.
Ingredients
Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F and grease a bundt pan or 9×13-inch baking dish.
- Mix the cake batter: In a large bowl, combine the cake mix, pudding mix, eggs, water, oil, sour cream, and vanilla extract. Beat with an electric mixer until smooth.
- Bake the cake: Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the cake cool, then drizzle with a glaze made of powdered sugar, milk, and vanilla extract.
Notes
- For added flavor, sprinkle cinnamon sugar on the batter or add white chocolate chips.
- This cake stays moist and delicious for up to 3 days when stored covered at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26 g
- Sodium: 340 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
