Duncan Hines Is Making Pudding Cups Layered with Cake AND Frosting Flavors

For when you want cake and pudding at the same time.

Don’t you just love Duncan Hines? They really know how to do this whole “cake” thing right, and for those of us who love a spongy slice of cake with creamy frosting, it just doesn’t get much better. Plus, DH has made everything from keto-friendly microwaveable cakes to single-serve Oreo and Chips Ahoy cakes.

But now, the brand is branching out to a new market: people who like pudding. That’s right! Duncan Hines is selling brand-new pudding cups in cake and frosting flavors, and we can’t wait to get our hands on them.

What’s in Each Pudding Cup?

Have you ever seen those cake mixes that say there’s pudding in the mix? Well, these mini cakes are all pudding. Duncan Hines’ pudding cups have the flavors layered inside the container just like a real cake, meaning the chocolate “frosting” is on top of the yellow “cake.” So if you’re a type that likes to eat the frosting first, you’re in luck—or you can just, you know, eat both flavors at once like you’re eating cake. There’s really no wrong way to do this.

But the awesomeness doesn’t stop there. The brand has two other flavors it’s releasing as part of the layered pudding line: “Frosted Sugar Cookie” and “Salted Caramel Brownie.” So if you’d rather eat a cookie than cake—or if you prefer brownies—no worries. Duncan Hines has got you covered.

Psst: See how Duncan Hines cake mix performed in our official taste test.

Where Can I Buy Them?

Right now, it’s not totally clear where these have been stocked. Instagrammer @FoodieWithTheBeasts found ’em at a local chain called Redner’s Markets. If you’re not near a Redner’s, we’re almost certain these’ll show up on store shelves nationwide—we just have to be patient.

In the meantime, if you’re looking for something to satisfy that unconventional cake craving, we love these birthday cake-inspired recipes and think you will, too.

The Best Pudding Recipes to Make at Home
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Emily Hannemann
Emily adores both food and writing, so combining those passions as a writer for Taste of Home makes perfect sense. Her work has also appeared in Birds & Blooms and on TV Insider. When she’s not eating peanut butter straight from the jar, you'll find her running or birdwatching. Emily is currently a journalism graduate student at the University of Missouri.