This 3-Ingredient Vanilla Pudding Cake is the kind of dessert that feels special while staying wonderfully simple. It begins with a classic vanilla cake base and finishes with a creamy pudding layer that gently settles over the top. The result is a soft, moist cake paired with a smooth, lightly chilled topping that makes every bite comforting and satisfying.
What makes this dessert stand out is how the pudding rests over the baked cake. As it chills, the pudding slowly seeps into the surface, creating a tender, melt-in-your-mouth texture that actually tastes even better the next day. It’s an ideal option for family dinners, casual gatherings, or anytime you want a reliable dessert without complicated steps.
The recipe relies on just a few convenient ingredients, making it perfect for busy schedules or beginner bakers. A box of vanilla cake mix forms the foundation, while instant vanilla pudding mix and cold milk create the signature topping. You’ll also need the simple additions listed on your cake mix box, such as eggs, oil, and water, along with nonstick spray or butter to prepare the pans.
Using two square baking pans is a small detail that makes a big difference. It allows the pudding to spread evenly across a larger surface area, giving each slice a generous layer of creamy topping and a balanced cake-to-pudding ratio.
To begin, preheat your oven according to the instructions on your cake mix package, usually around 350°F. Grease two square baking pans to ensure the cakes release easily. Prepare the cake batter as directed on the box, mixing just until smooth to keep the texture light and fluffy. Divide the batter evenly between the pans and bake until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool completely. This step is important, as pouring pudding over warm cake can cause the topping to thin or slide instead of setting properly. While the cakes cool, whisk together the instant pudding mixes and cold milk in a bowl until the mixture becomes smooth and slightly thickened.
When the cakes are fully cooled, gently pour half of the pudding over each cake, spreading it evenly to the edges. Cover the pans and refrigerate for at least thirty minutes so the topping can set and the flavors can blend.
When ready to serve, slice into neat squares and enjoy the refreshing contrast of soft vanilla cake and creamy pudding. This dessert stores well in the refrigerator, making it a great make-ahead option for stress-free entertaining or sweet cravings throughout the week.
