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Pudding Cake (VRP 090)

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Pudding Cake

Pudding Cake

Pudding Cake Recipe Card Front

Front of the recipe card for Pudding Cake.

Pudding Cake

Pudding Cake Recipe Card Back

Back of the recipe card for Pudding Cake.

According to this card, the recipe was published approximately 1969.

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Pudding Cake Recipe

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Pudding Cake e1543797294399

Pudding Cake


  • 1 package (2-layer size) yellow or white cake mix*
  • 1 package (4-serving size) JELL-O Brand Instant Pudding and Pie Filling, any flavor
  • 4 eggs
  • 1 cup water
  • ¼ cup oil
  • *Or use pudding-included cake mix and reduce water to ¾ cup.


  1. Combine all ingredients in large mixer bowl.
  2. Blend; then beat at medium speed of electric mixer for 4 minutes.
  3. Pour into a greased and floured 13x9-inch pan.
  4. Bake at 350° for 40 to 45 minutes, or until cake springs back when lightly pressed and cake begins to pull away from sides of pan.
  5. Do not underbake.
  6. Cool in pan 15 minutes.
  7. Remove from pan and finish cooling on rack.
  8. Sprinkle with confectioners sugar, if desired.


Or bake in a 10-inch fluted tube pan for 50 to 55 minutes.

In high altitude areas, use large eggs, add ¼ cup all-purpose flour and increase water to 1-½ cups. (With pudding-included cake mix, add ½ cup all-purpose flour and use 1-¼ cups water.)

Pudding Cake

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