White Chocolate Pudding Cake

White Chocolate Pudding Cake
     I have had a boxed yellow butter cake mix sitting in my cupboard for several weeks. I don’t know about you, but I am one of those bakers who feels semi-guilty when I bake something from a boxed mix.  I like to keep one on hand though in case I need something spur-of-the-moment.
     In this case, I had a craving for cake at about six o-clock at night. It was too late to start something from scratch (with an almost two year old child, we go to bed early in our house). At the last minute I remembered a recipe I had saved on allrecipes.com.
     Since I didn’t have any instant pistachio pudding mix in my house, I went straight for my staple: instant white chocolate pudding mix. I used vanilla extract instead of the almond and skipped the food coloring altogether. Just to be a little different, I baked the cake in a nine inch springform pan. Once cooled, I covered the top and sides of the cake with Betty Crocker milk chocolate frosting.
     The result? A deliciously moist cake with just enough hint of white chocolate to satisfy my husband and I. The milk chocolate frosting is the perfect compliment to the yellow cake. This one is going in my recipe box…I just can’t wait to try other combinations of pudding flavors!
The cake is done baking when a toothpick inserted in the center comes out clean.
It took exactly 55 minutes for this to occur in my springform pan.
milk chocolate frosting surrounding the tall cake
a nice tall slice cut out of the center of the cake
Yum!
White Chocolate Pudding Cake
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1 (18.25oz.) box yellow butter cake mix
  • 1 (3.4oz.) pkg. instant white chocolate pudding mix
  • 4 large eggs
  • 1&1/4 cups water
  • ¼ cup vegetable oil
  • 1&1/2 teaspoons vanilla extract
  • ------------
  • frosting of choice
Instructions
  1. Preheat oven to 350 degrees. Place all ingredients in a large bowl.
  2. Beat on low speed for 1 minute. Turn to medium speed and beat for 4 additional minutes.
  3. Pour into a greased and floured 9 inch springform pan. Bake for 55 minutes or until a toothpick inserted near the center comes out clean.
  4. Cover cake with frosting of choice.
Notes
*If using something other than a springform pan, remember to adjust bake times accordingly.
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