French Vanilla Pudding Cake Recipes

FRENCH VANILLA BUNDT CAKE

Steps:

• 1. Heat oven to 350. Grease & flour bundt pan. Mix dry ingredients together: cake mix, pudding mix, flour, baking powder until well blended
• 2. In a small bowl, mix softened butter until creamy; mix in eggs, water & oil. Pour mixture into dry mix. Blend.
• 3. In a separate bowl, mix softened cream cheese, powder sugar, 2 eggs. blend well. Pour mixture in batter. mix thoroughly.
• 4. Bake 50 or until toothpick comes out clean. Cool at least 20 mins. Remove from pan & cool completely
• 5. FROSTING: Mix together Vanilla frosting and 8oz cream cheese. Frost cake evenly. Shave or grate white chocolate and sprinkle over cake for finishing touch.

FRENCH VANILLA PUDDING CAKE

Steps:

• 1. Prepare cake mix according to instructions on the box for 9 X 13 cake pan. Once cake is baked and remove from oven, allow cake to cool, 10 mins. Then with a spoon handle, preferable a wooden spoon, began poking small holes throughout the cake.
• 2. Prepare Chocolate sauce while cake bakes. Melt butter in a sauce pan and add cocoa. Combine it and then remove from heat. Add milk, vanilla and powder sugar. stir to combine. After holes are poked in cake, pour sauce of over warm cake
• 3. In a bowl prepare the pudding. Whisk together the instant pudding mix with 4 cups of milk. Stir until all lumps dissolve, let pudding sit for about 2 mins to thicken up but not completely set. it should be easy to pour.
• 4. Pour pudding over cake with chocolate sauce layered. Make sure pudding completely covers cake. Refrigerate cake over night. You may want to crush your vanilla wafers now. Put wafers in a plastic ziploc and crush gently with wooden spoon.
• 5. Next morning, spread whipped generously over cake leaving about 4 oz of cream for final topping. Grab a pyrex glass dessert bowl. Carefully spoon cake out of cake pan keeping layers in place, transfer from pan to bowl. Fill bowl at least 3/4 high. This will look like a mess but keep spooning. Once bowl is filled, topped dessert with the remaining whip cream. Spread crush vanilla wafers over the top of whip cream and refrigerate until ready to serve.

THE BEST OREO DIRT CAKE RECIPE (DIRT PUDDING)

Steps:

• Remove 8 Oreos from the package and place on a cutting board.
• Cut the cookies into small, ¼" pieces, set aside.
• Put the remaining Oreos into the container of a food processor fit with an "S" blade.
• Process until the mixture resembles coarse crumbs. You may need to pause, break apart cookies that get stuck to the blades, and continue processing.
• If you don't have a food processor, you can crush the Oreos with a rolling pin.
• Set aside.
• In a medium bowl, whisk together milk and pudding. Set aside in the refrigerator to solidify.
• In the bowl of your standing mixer or with a hand-held mixer in a large bowl, cream together butter and cream cheese. Beat until well combined & smooth (about 30-60 seconds).
• Add powdered sugar and beat until smooth.
• Add pudding to the butter/cream cheese mixture (make sure it has set before adding), and beat on low speed to combined.
• Fold in cool whip until the mixture is homogenous (uniform throughout).
• Layer the pudding mixture and cookies. Start by pouring 2 cups of pudding mixture into the bottom of a trifle dish and spread it until level.
• Sprinkle ½ cup cookie crumbs and ¼ cup chopped cookies evenly over the pudding.
• Repeat using 2 cups of pudding, ½ cup cookie crumbs and ¼ cup chopped cookies for each layer.
• Add gummy worms to each layer as desired, or only add some to the top.
• Be sure the final layer is cookie crumbs!
• Refrigerate overnight before serving.

EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
• Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
• Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It's a matter of preference as to whether you pour the glaze on your cake while it's still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
• To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!

BOSTON CREAM POKE CAKE

Steps:

• Preheat the oven to 350 degrees and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.
• In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
• Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
• In a medium bowl, combine the pudding mix and milk. Whisk together until smooth.
• Pour pudding over cake and spread evenly.
• Heat the chocolate frosting in a microwave safe dish in ten second intervals until it is thinned.
• Pour over the pudding layer.
• Refrigerate for one hour before serving.