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Double Chocolate Pudding Cake Recipe

Double Chocolate Pudding Cake Recipe

Kathleen Gordon makes a crowd-pleasing dessert simple with cake cubes, instant pudding, whipped topping, chocolate syrup and nuts. "It's a surefire way way to satisfy chocolate lovers," remarks the Treadway, Tennessee cook.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:16-20 servings


  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup chocolate syrup, divided
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1/2 cup chopped pecans


  • 1. Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on wire rack.
  • 2. Meanwhile, prepare pudding according to package directions; pour into a 13-in. x 9-in. dish. Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving. Yield: 16-20 servings.

Nutritional Facts

1 piece: 235 calories, 8g fat (4g saturated fat), 0 cholesterol, 238mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 2g protein.

Reviews for Double Chocolate Pudding Cake

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Reviewed Dec. 31, 2013

"Simple and yummy. We omitted the nuts, just a personal preference, but otherwise stuck to the recipe. Very easy and tasty!"

Reviewed Aug. 12, 2012

"I made this dessert several years ago for a family reunion, everyone had to have the recipe!"

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