Confetti Pudding CakeJump to Recipe
Have you ever had a time travel recipe – a recipe that zaps you back in time to your childhood just by the taste or texture? This pudding cake is a total time travel recipe for me. I had forgotten about it, but my mom recently made it for Theo and Darby when we visited and I couldn’t help but try some. The flavor was exactly like I remembered it.
My dad used to call the original version of this cake “Calorie Cake” but that doesn’t sound super appealing to me (and also the cake isn’t super caloric actually) so I changed up a few of the layers, added loads of sprinkles, and now it’s a Confetti Pudding Cake!
Old becomes new, yet again.
This pudding cake is straight from my childhood. It has simple ingredients, but the combination of chocolate pudding, cream cheese, and cool whip is truly my ideal summer dessert.
- Preheat oven to 375 degrees F. In a medium bowl, stir together flour, pecans, pinch of salt, and melted butter. Press the mixture into your baking dish. I like a 9×13 baking dish but you could make it in a deep 8×8 baking dish. Bake crust for 17-18 minutes at 375 and then let cool completely.
- Whip together instant pudding and milk until thick and then stir in mini chocolate chips. When crust is cool, spread pudding onto crust. Chill for 15-20 minutes.
- Next, whip together cream cheese, 3/4 cup cool whip, and powdered sugar until the mixture is a light frosting. Then stir in about 2 tablespoons sprinkles.
- Spread the cream cheese layer on top of the chocolate layer. It’s okay if there is some mixing. It doesn’t have to be perfect!
- Finally, spread on remainder of cool whip on top to make a clean top layer and then sprinkle heavily with sprinkles of your choosing.
- Keep chilled until serving time!
Confetti Pudding Cake
I asked my mom for this original recipe and she sent me this single card of random words that somehow makes sense to her. How did people ever successfully make recipes?
Okay, but once you break it down, this pudding cake is super easy.
It starts with a basic crust which is just flour, pecans, some salt, and melted butter. Okay, the original uses Oleo, but butter is better.
Press that mixture into your pan. I like to use a 9×13 pan which ends up being pretty thin pieces. If you want a thicker finished cake, use an 8×8 dish or, honestly, you could layer the ingredients in a big bowl (just bake the crust and crumble it in the bottom).
The crust needs to bake for about 20 minutes at 350 degrees F. and then, most importantly, cool completely before you layer anything on it.
As far as the layers go, keep it simple. I didn’t make homemade pudding for this. That’s not what this recipe is about. It’s about ease. So I just use instant chocolate pudding and mix it with milk and mini chocolate chips. The original recipe uses the chocolate chips on top but I like the sprinkles instead so I stir the chocolate chips into the pudding layer.
Then spread that layer on the baked and cooled crust. It’s okay if your crust has some gaps in it. No need for perfection here.
For the next layer, which is some sort of delicious cream cheese frosting type situation, beat together cream cheese, powdered sugar, and cool whip. I added some sprinkles to this mixture as well. If you don’t have a stand mixer, you can use a hand mixer without issue.
Spread that mixture onto the pudding layer. It’ll be hard to get it perfect, but don’t worry about it. We’ll cover up any layer problems with cool whip.
For the final layer, spread on the rest of your cool whip (or you could make whipped cream from scratch). Then sprinkles and more sprinkles!
The finished cake is surprisingly light and it’s the perfect chilled dessert on a hot summer day.
Kids love it and I’d be lying if I said I didn’t also love this confetti pudding cake.