3-Ingredient Vanilla Pudding Cake — A Foolproof, Nostalgic Dessert Everyone Loves
There are desserts that impress with technique, and desserts that impress with comfort. This 3-Ingredient Vanilla Pudding Cake belongs firmly in the second category. It is soft, creamy, nostalgic, and irresistibly easy — the kind of dessert that feels like it came straight out of a family recipe box, even if you’re making it for the very first time.
This cake combines a light vanilla sheet cake with a silky, pudding-style topping that soaks gently into the crumb as it chills. The result is something between a poke cake, a pudding dessert, and a classic sheet cake — moist, tender, creamy, and utterly comforting.
Better yet, it uses only three main ingredients plus what’s already listed on the cake mix box. That means no complicated measurements, no specialty tools, and no baking stress. It’s foolproof, flexible, and practically impossible to mess up.
Why This Recipe Works So Well
- Only three main ingredients
- Minimal prep time
- No mixer required
- Perfect make-ahead dessert
- Easy to customize
- Kid-friendly and crowd-approved
- Always moist — never dry
The Nostalgia of Pudding Cakes
Pudding cakes became popular in the 1960s and 70s when boxed cake mixes and instant puddings transformed home baking. They offered home cooks a way to create impressive, moist desserts with minimal effort.
This recipe honors that tradition while streamlining it further. By spreading the pudding layer over the cake instead of baking it inside, you get a glossy, creamy finish that melts into the cake as it chills — creating that signature “cool, soft, bakery-case texture” that people instantly recognize and love.
Ingredients
Main Components
- 1 box vanilla cake mix (approx. 15.25 oz)
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 4 cups cold milk
Additional Items
- Eggs, oil, and water as required by cake mix
- Nonstick spray or butter for greasing pans
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat oven to the temperature specified on the cake mix box (usually 350°F). Grease two 8×8-inch baking pans.
Step 2: Mix the Cake
Prepare the cake mix according to package instructions. Stir gently until smooth.
Step 3: Bake
Divide batter evenly between pans. Bake until a toothpick comes out clean. Let cool completely.
Step 4: Prepare the Pudding
Whisk pudding mixes with cold milk for about 2 minutes until thickened.
Step 5: Assemble
Pour half the pudding over each cake and spread evenly.
Step 6: Chill
Refrigerate at least 30 minutes before slicing.
Serving Suggestions
- With fresh berries
- With whipped cream
- With toasted coconut
- With caramel drizzle
- With shaved white chocolate
Variations
- Use chocolate pudding for chocolate-vanilla
- Use lemon pudding for a citrus version
- Top with cherry pie filling
- Add crushed cookies for texture
Storage and Make-Ahead Tips
- Refrigerate up to 4 days
- Do not freeze (pudding separates)
- Cover tightly to prevent skin forming
Frequently Asked Questions
Can I use cook-and-serve pudding?
No, only instant pudding works here.
Why two pans instead of one?
More pudding surface = more creamy goodness.
The Heart of This Recipe
This dessert isn’t about showing off. It’s about sharing something comforting and familiar — something that makes people smile when they take the first bite.
It’s the cake you bring to potlucks. The dessert kids ask for again. The one that disappears fastest from the dessert table.
Final Thoughts
Whether you’re baking for a celebration, a potluck, or just because it’s Tuesday and you deserve dessert — this 3-Ingredient Vanilla Pudding Cake is always a good idea.
Simple. Reliable. Comforting. Delicious.
This is the cake you’ll make again and again.