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Soft Cake and Pudding Dessert Recipe

This indulgent, tooth-free dessert combines rich chocolate cake, creamy pudding, and buttery frosting. The layers create a perfect texture, and it’s a fun twist on traditional cake balls, minus the chewing!
Print Recipe
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 5
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • Cake
  • Pudding: Banana pudding
  • Buttercream Frosting
  • Whipped cream
  • Shaved chocolate
Buttercream Frosting Recipe:
  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter or margarine
  • 1 teaspoon clear vanilla extract
  • 4 cup sifted confectioners’ sugar
  • 2 teaspoon milk

Equipment

  • Mixing Bowls
  • Electric mixer or hand mixer
  • Spatula
  • Plastic gloves (optional, for mixing cake and frosting)
  • Sundea glass or large bowl (for layering)
  • Refrigerator (for chilling the dessert)

Method
 

  1. Prepare the Buttercream Frosting: In a large bowl, cream the shortening and butter together with an electric mixer. Add vanilla, and gradually mix in the sugar, one cup at a time. When the mixture is dry, add milk and beat until light and fluffy
  2. Mash the Cake: Tear the cake into small pieces and mix it with the buttercream frosting using your hands. (Plastic gloves make this step easier!)
  3. Layering Time: In a large bowl or sundae glass, start by adding a layer of the cake mixture at the bottom.
  4. Add Pudding: Next, add a layer of banana pudding (or chocolate pudding). Continue layering, alternating between the cake mixture and pudding until the bowl is filled.
  5. Optional Toppings: If desired, top waith whipped cream and shaved chocolate for extra flavor and texture. (This is optional, but it’s a great finishing touch.)
  6. Chill & Serve: Refrigerate the dessert for at least 2 hours to allow the layers to set and the flavors to meld.