chocolate plum pudding cake

Ingredients

• Servings: 1
• 2/3 cup raisins
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup cocoa
• 3/4 cup butter, softened
• 1 1/2 cups white sugar
• 3 eggs
• 2 cups applesauce
• 1/2 cup coarsely chopped walnuts

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs


• soak raisins in boiling water to cover for 5 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan. sift together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cocoa; set aside.
• in a large bowl, cream the butter and sugar until light and fluffy. beat in the eggs, then the applesauce. beat the flour mixture into the applesauce mixture. stir in the raisins and walnuts. turn batter into prepared pan.
• bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely. chill in refrigerator.

Gramma's Party Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (3 ounce) package lime flavored jell-o® mix
• 3/4 cup boiling water
• 1/2 cup cold water
• 4 (1.3 ounce) envelopes whipped topping mix
• 1 (3 ounce) package instant lemon pudding mix
• 1 1/2 cups milk

Recipe

• dissolve the gelatin in the boiling water. mix in the cold water and set aside.
• mix and bake cake as directed for one 9x13 inch pan. let cake cool for 20 to 25 minutes.
• poke holes in cake about 1 inch apart. pour gelatin into holes and over the top of the cake. refrigerate cake while making the topping.
• mix instant pudding, whipped topping mix and milk until stiff. frost cake and store in refrigerator.

Green Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (20 ounce) can crushed pineapple
• 1 (3.4 ounce) package instant pistachio pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• make cake mix as directed on box except that in the place of water put pineapple juice. bake according to the cake mix directions and take right from oven and place in freezer. cake is ready to frost when cool on the bottom to touch.
• mix crushed pineapple, instant pistachio pudding, and whipped topping together with a spoon, do not use an electric mixer. frost cake and refrigerate for at least one hour. you must keep this cake refrigerated until ready to serve and then also keep any leftovers refrigerated.

Elegant Southern Jam Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup water
• 1/4 cup vegetable oil
• 4 eggs
• 1/2 cup white sugar
• 2 tablespoons water
• 2 egg whites
• 1 1/2 cups marshmallow creme
• 1 cup seedless fruit preserves

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans.
• in a large bowl, combine cake mix, pudding mix, 1 cup of water, oil and eggs. beat for 2 minutes on high speed. pour batter into greased and floured pans.
• bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean. cool 15 minutes in pans. remove from pans and cool completely on wire racks.
• meanwhile, in a small heavy saucepan, combine sugar, 2 tablespoons of water and egg whites. cook over low heat, beating continuously with electric hand mixer at high speed, until soft peaks form. remove from heat. add marshmallow creme and beat until stiff peaks form.
• to assemble cake, split each layer in half horizontally to form 4 layers. place 1 layer on serving plate. spread with 1/3 cup of the preserves. top with second cake layer and spread with 1/3 cup preserves, do third layer the same way. top with fourth layer (do not spread preserves on top of fourth layer).
• frost sides and top with frosting. swirl small dollops of preserves in frosting. store in refrigerator.

Persimmon Pudding Cake

Ingredients

• Servings: 1
• 3/4 cup white sugar
• 1 cup all-purpose flour
• 1 cup persimmon pulp
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9 or 10 inch bundt pan.
• combine the persimmon pulp with the baking soda. stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. mix until combined. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. serve warm with lemon sauce or vanilla ice cream.

Heavenly Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 8 ounces sour cream
• 8 (1 ounce) squares german sweet chocolate, grated
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour one 9x13 inch cake pan.
• mix all ingredients and pour into prepared pan.
• bake at 350 degrees f (175 degrees c) for 55 minutes.

Banana Loaf Cake Ii

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant banana pudding mix
• 1/2 cup mashed banana
• 4 eggs
• 1 cup water
• 1/4 cup vegetable oil
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 8x4 inch loaf pans.
• in a medium bowl, stir together the cake mix and instant pudding. add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. fold in the chopped nuts. pour evenly into the prepared pans.
• bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. cool in pans for 15 minutes before removing to cool completely on wire racks.

Easy Gooey Caramel Rolls

Ingredients

• Servings: 24
• 24 frozen dinner roll dough, thawed, divided
• 1/2 cup butter
• 1 cup brown sugar
• 1 (4.6 ounce) package cook-and-serve vanilla pudding mix
• 2 tablespoons milk
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs


• grease a 9x13-inch baking dish.
• arrange 12 dinner rolls in the prepared baking dish.
• melt butter in a saucepan over medium-low heat. add brown sugar, pudding mix, milk, and cinnamon to melted butter; stir until smooth. pour pudding mixture over rolls; top with remaining 12 rolls. allow rolls to rise for 3 hours.
• preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. cool for 15 minutes before serving.

pudding cookies ii

Ingredients

• Servings: 4
• 2 eggs
• 2 cups baking mix
• 1/2 cup milk
• 1/3 cup vegetable oil
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• combine the eggs and baking mix. mix in the milk and oil. stir in the pudding and the chocolate chips.
• drop by teaspoonfuls the prepared baking sheet. bake at 350 degrees f (175 degrees c) for 10 to 12 minutes.

Doberge Cake (dobash)

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix (such as duncan hines®)
• 1 teaspoon baking powder
• 1 tablespoon all-purpose flour
• 1 tablespoon white sugar
• 1 1/3 cups water
• 2 tablespoons vegetable oil
• 3 egg whites
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 (16 ounce) box confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk, or as needed

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 5 8-inch cake pans, and line them with parchment paper.
• whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. with an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. scoop 1 cup of batter into each of the 5 prepared cake pans.
• bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. cool in pans for 10 minutes, then remove to wire racks to finish cooling.
• whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
• in a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. ice the top and sides of the cake with the frosting. refrigerate leftovers.

easy banana pudding cake

Ingredients

• Servings: 1
• cooking spray
• 1 (15.25 ounce) package yellow cake mix
• 1 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• 4 cups milk
• 2 (3.5 ounce) packages instant banana pudding mix
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed
• 20 vanilla wafers, crushed

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 2 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. cool in the baking dish for 2 to 3 minutes. poke several holes into the cake using the handle of a wooden spoon. be sure to poke all the way through to the bottom of the cake.
• stir milk and pudding mix together in another bowl until smooth. let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. pour pudding over cake and spread evenly, making sure to fill each hole completely. chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
• spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.

kate's chocolate cake

Ingredients

• Servings: 14
• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups sour cream
• 1 cup melt® organic buttery spread, melted
• 5 eggs
• 1 teaspoon almond extract
• 2 cups semisweet chocolate chips

Recipe

• preheat your oven to 350 degrees f (175 degrees c). grease a 10-inch bundt pan.
• in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in sour cream, melted melt®, eggs and almond extract. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. blend in chocolate chips. pour batter into prepared pan.
• bake for 50 to 55 minutes. let cool in pan for 10 minutes, then turn out a wire rack and cool to room temperature.

Steamed Cranberry Pudding

Ingredients

• Servings: 6
• 2 teaspoons baking soda
• 1/2 cup hot water
• 1 tablespoon white sugar
• 1/2 cup molasses
• 2 cups whole cranberries
• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 cup white sugar
• 1 teaspoon vanilla

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• dissolve the baking soda in the hot water. stir in 1 tablespoon of sugar and molasses, then mix in the cranberries and flour. pour into a greased 6 cup steamer mold.
• cover the mold, and place into a steamer basket over boiling water. cover the steaming pot. cook over medium heat for one hour before checking, but it will take about 1 1/2 hours total. a toothpick inserted into the pudding should come out clean. loosen the edges, and cool on a wire rack in the mold.
• make the hard sauce just before serving: heat the unsalted butter, cream, 1 cup sugar and vanilla in a small saucepan over medium heat. cook stirring constantly until heated through and smooth.

Lemonade Pie I

Ingredients

• Servings: 1
• 1 3/4 cups cold milk
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 8 slices lemon, for garnish

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• pour milk into large bowl. add pudding mixes, and beat with whisk for 30 seconds. add lemonade concentrate, and beat with whisk for an additional 30 seconds. stir in whipped topping, and pour filling into crust. top with lemon slices.
• chill several hours, until thick enough to slice.

quick cream cheese pie

Ingredients

• Servings: 1
• 1 (18.75 ounce) can ready-to-use strawberry glaze
• 1 (9 inch) prepared graham cracker crust
• 4 cups sliced fresh strawberries
• 1 (8 ounce) package cream cheese, softened
• 1 cup cold milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping

Recipe

Preparation Time: 20 mins Ready Time: 13 hrs 40 mins


• spread a thin layer of the fruit glaze the bottom and sides of the pie crust. top with a single layer of fresh fruit.
• in a large bowl, beat cream cheese until smooth. mix in milk until all cream cheese lumps are gone. add pudding mix and beat until completely blended. fold in 1/2 of the whipped topping until blended.
• spoon 1/2 the mixture into the pie crust. add another layer of fruit glaze and fruit, then the rest of the cream cheese mixture. put on final layer of fruit glaze and fruit; top with remaining whipped topping. decorate the top of the pie with remaining fresh fruit. cover and refrigerate overnight.