16 Delicious Jello Instant Pudding Cake Recipes Easy

Zesty, sweet, and utterly delightful, our collection of 16 Jello Instant Pudding Cake Recipes is your ticket to easy baking magic! Perfect for busy weeknights or last-minute gatherings, these recipes promise minimal effort with maximum flavor. Whether you’re craving something fruity, chocolatey, or downright decadent, we’ve got a treat to satisfy every sweet tooth. Dive in and discover your next favorite dessert!

Lemon Jello Instant Pudding Cake

This Lemon Jello Instant Pudding Cake is a delightful fusion of tangy citrus and creamy sweetness, perfect for those who cherish a dessert that’s both refreshing and indulgent. The vibrant layers and airy texture make it a showstopper at any gathering, promising a burst of flavor with every bite.

Ingredients

• 1 package (3.4 oz) lemon-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups whole milk
• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, dissolve the lemon-flavored gelatin in boiling water, stirring until completely clear, about 2 minutes.
2. Add cold water to the gelatin mixture, stirring to combine. Pour into a 9×13-inch glass dish and refrigerate until set, approximately 4 hours.
3. In another bowl, whisk together the instant vanilla pudding mix and whole milk until smooth and slightly thickened, about 2 minutes. Let stand for 5 minutes to set.
4. In a chilled mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3 minutes.
5. Gently fold the whipped cream into the pudding mixture until fully incorporated, creating a light and fluffy mousse.
6. Spread the pudding mousse evenly over the set gelatin layer. Cover and refrigerate for at least 2 hours before serving.

Light as air yet rich in flavor, this cake offers a perfect balance between the sharpness of lemon and the sweetness of vanilla. For an elegant presentation, garnish with thin lemon slices or a sprinkle of zest before serving.

Chocolate Jello Instant Pudding Cake

Brimming with decadent layers of creamy chocolate and airy jello, this Chocolate Jello Instant Pudding Cake is a symphony of textures and flavors that promises to delight the senses.

Ingredients

• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder, sifted
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup buttermilk, room temperature
• 1/2 cup clarified butter, melted
• 2 tsp pure vanilla extract
• 1 cup boiling water
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold whole milk
• 1 package (0.3 oz) raspberry-flavored jello
• 1 cup fresh raspberries, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with clarified butter, ensuring an even coat.
2. In a large mixing bowl, whisk together the granulated sugar, sifted cocoa powder, baking soda, baking powder, and kosher salt until fully combined.
3. Add the lightly beaten pasture-raised eggs, room temperature buttermilk, melted clarified butter, and pure vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenous.
4. Carefully pour the boiling water into the batter, stirring continuously to incorporate. The batter will be thin; this is expected.
5. Transfer the batter to the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, prepare the instant chocolate pudding by whisking the pudding mix with cold whole milk in a medium bowl. Let it set for 5 minutes, then spread evenly over the warm cake.
7. Sprinkle the raspberry-flavored jello over the pudding layer, allowing it to dissolve slightly into the pudding for a burst of flavor.
8. Refrigerate the cake for at least 2 hours, or until the pudding and jello layers are firmly set.
9. Garnish with fresh raspberries before serving to add a touch of brightness and acidity.

The cake emerges with a moist crumb, enveloped in a silky pudding layer that’s punctuated by the tangy zest of raspberry jello. Serve chilled, with a dollop of whipped cream for an extra indulgent treat.

Vanilla Jello Instant Pudding Cake

Majestically simple yet undeniably luxurious, this Vanilla Jello Instant Pudding Cake combines the creamy texture of pudding with the light, airy structure of cake, creating a dessert that’s as delightful to the palate as it is to the eye.

Ingredients

• 1 package (3.4 oz) vanilla instant pudding mix
• 2 cups whole milk, chilled
• 1 box (15.25 oz) vanilla cake mix
• 3 large pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1 cup water

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the vanilla instant pudding mix with 2 cups of chilled whole milk. Whisk vigorously for 2 minutes until the mixture thickens, then set aside to allow it to set slightly.
3. In another bowl, blend the vanilla cake mix, lightly beaten eggs, melted clarified butter, and 1 cup of water. Beat on medium speed for 2 minutes until the batter is smooth and free of lumps.
4. Pour the cake batter into the prepared baking dish, spreading it evenly with a spatula.
5. Dollop the set pudding over the cake batter, then use a knife to swirl the pudding into the batter, creating a marbled effect.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly touched.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This step ensures the cake sets properly and makes for cleaner slices.

Zesty yet comforting, this cake boasts a moist crumb intertwined with pockets of creamy vanilla pudding, offering a textural contrast that’s simply irresistible. Serve it chilled with a dusting of powdered sugar or alongside fresh berries for an elegant presentation.

Strawberry Jello Instant Pudding Cake

Radiating with the vibrant hues of summer, this Strawberry Jello Instant Pudding Cake is a delightful confluence of simplicity and sophistication, offering a luscious, creamy texture that dances on the palate with every bite.

Ingredients

• 1 package (3 oz) strawberry-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups whole milk
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract
• 1 cup fresh strawberries, hulled and thinly sliced

Instructions

1. In a large mixing bowl, dissolve the strawberry-flavored gelatin in 1 cup of boiling water, stirring continuously for 2 minutes until fully dissolved.
2. Add 1 cup of cold water to the gelatin mixture, stirring gently to combine. Pour the mixture into a 9-inch round cake pan and refrigerate for 4 hours, or until set.
3. In another bowl, whisk together the instant vanilla pudding mix and 2 cups of whole milk until smooth and thickened, about 2 minutes. Let stand for 5 minutes to set.
4. In a chilled bowl, whip the heavy cream with 1 tsp of pure vanilla extract until soft peaks form, about 3 minutes. Gently fold the whipped cream into the pudding mixture until fully incorporated.
5. Carefully spread the pudding mixture over the set gelatin layer in the cake pan. Arrange the thinly sliced fresh strawberries on top in a decorative pattern.
6. Refrigerate the cake for at least 2 hours before serving to allow the layers to firm up.

Best enjoyed chilled, this cake presents a harmonious blend of creamy pudding and fruity gelatin, with the fresh strawberries adding a burst of freshness. Serve it as a stunning centerpiece at your next summer gathering or as a refined dessert to cap off a leisurely brunch.

Banana Jello Instant Pudding Cake

Radiating with simplicity and charm, this Banana Jello Instant Pudding Cake is a delightful fusion of creamy pudding and moist cake, creating a dessert that’s as effortless to make as it is elegant to serve. Perfect for those moments when you crave something sweet without the fuss, it’s a testament to the magic of combining pantry staples with a touch of creativity.

Ingredients

• 1 box (3.4 oz) banana cream instant pudding mix
• 2 cups whole milk, chilled
• 1 box (15.25 oz) yellow cake mix
• 3 large pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1 cup water
• 1/2 cup heavy cream, for whipping
• 1 tbsp confectioners’ sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the banana cream instant pudding mix and chilled whole milk until smooth and slightly thickened, about 2 minutes. Set aside to firm up.
3. In another bowl, combine the yellow cake mix, lightly beaten eggs, melted clarified butter, and water. Beat on medium speed for 2 minutes until the batter is smooth and free of lumps.
4. Pour the cake batter into the prepared baking dish, spreading it evenly with a spatula.
5. Dollop the prepared pudding over the cake batter, then use a knife to swirl the pudding into the batter for a marbled effect.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely on a wire rack, about 1 hour.
8. While the cake cools, whip the heavy cream to soft peaks, then gently spread it over the cooled cake.
9. Dust the top with confectioners’ sugar just before serving for a touch of elegance.

Marvel at the contrast of textures in this cake, where the fluffy crumb meets the creamy pudding swirls, all topped with a cloud of whipped cream. Serve it chilled for a refreshing summer dessert, or pair it with a drizzle of caramel sauce for an extra layer of indulgence.

Orange Jello Instant Pudding Cake

Heralding the perfect blend of nostalgia and sophistication, this Orange Jello Instant Pudding Cake marries the vibrant zest of citrus with the creamy indulgence of pudding, creating a dessert that’s as visually stunning as it is delightfully flavorful.

Ingredients

• 1 package (3 oz) orange gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups whole milk
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract
• 1/4 cup confectioners’ sugar

Instructions

1. In a large mixing bowl, dissolve the orange gelatin in boiling water, stirring until completely clear, about 2 minutes.
2. Add cold water to the gelatin mixture, stirring to combine. Pour into a 9-inch round cake pan and refrigerate until set, approximately 4 hours.
3. In another bowl, whisk together the instant vanilla pudding mix and whole milk until smooth and slightly thickened, about 2 minutes. Let stand for 5 minutes to set.
4. In a chilled mixing bowl, whip the heavy cream, vanilla extract, and confectioners’ sugar to soft peaks, about 3 minutes on medium-high speed.
5. Gently fold the whipped cream into the pudding mixture until fully incorporated, being careful not to deflate the cream.
6. Spread the pudding mixture evenly over the set gelatin layer. Return to the refrigerator and chill for at least 2 hours before serving.
7. To serve, dip the bottom of the cake pan in warm water for 10 seconds, then invert onto a serving plate. Garnish as desired.

Zesty and refreshing, this cake offers a playful contrast between the firm, jiggly gelatin and the soft, creamy pudding layer. For an elegant presentation, top with fresh orange segments or a sprinkle of orange zest before serving.

Raspberry Jello Instant Pudding Cake

Sumptuously layered and delightfully refreshing, this Raspberry Jello Instant Pudding Cake is a testament to the beauty of simplicity meeting elegance. Its vibrant hues and creamy texture make it a showstopper for any occasion, blending the tartness of raspberries with the smooth richness of pudding in a harmonious dessert.

Ingredients

• 1 package (3 oz) raspberry-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups whole milk, chilled
• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, dissolve the raspberry-flavored gelatin in 1 cup of boiling water, stirring continuously for 2 minutes until fully dissolved.
2. Add 1 cup of cold water to the gelatin mixture, stir to combine, then pour into a 9×13-inch glass baking dish. Refrigerate for 4 hours, or until set.
3. In another mixing bowl, whisk together the instant vanilla pudding mix and 2 cups of chilled whole milk until smooth and thickened, about 2 minutes. Let stand for 5 minutes to set.
4. In a chilled bowl, whip 1 cup of heavy cream with 2 tbsp granulated sugar and 1 tsp pure vanilla extract until stiff peaks form, about 3 minutes.
5. Gently fold the whipped cream into the pudding mixture until fully incorporated, creating a light and airy texture.
6. Spread the pudding mixture evenly over the set gelatin layer. Refrigerate for an additional 2 hours, or until firm.

Artfully layered, this cake offers a delightful contrast between the firm, tangy gelatin and the creamy, sweet pudding topping. Serve chilled, garnished with fresh raspberries or a drizzle of raspberry coulis for an extra touch of elegance.

Blueberry Jello Instant Pudding Cake

Amidst the warmth of summer, a dessert that marries the lush, tangy sweetness of blueberries with the creamy, velvety texture of pudding emerges as a showstopper. This Blueberry Jello Instant Pudding Cake is a testament to the joy of simple ingredients transforming into something extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 package (3 oz) blueberry Jello
• 1 cup fresh blueberries, rinsed and dried
• 1/2 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake texture.
3. Gradually add the lightly beaten eggs to the butter mixture, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
4. Alternately add the sifted flour and whole milk to the mixture, beginning and ending with flour, to achieve a smooth, homogenous batter.
5. In a separate bowl, dissolve the blueberry Jello in boiling water, then gently fold into the batter along with the fresh blueberries, distributing evenly without overmixing to maintain berry integrity.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring the structure sets properly for slicing.
8. Once cooled, sprinkle the instant vanilla pudding mix over the top of the cake, allowing it to absorb slightly for a creamy finish that contrasts beautifully with the moist cake beneath.

Gracefully balanced between the richness of pudding and the freshness of blueberries, this cake offers a delightful contrast in textures. Serve it chilled, garnished with a handful of fresh blueberries and a dusting of powdered sugar, for a dessert that’s as visually appealing as it is delicious.

Peach Jello Instant Pudding Cake

Whispering the essence of summer into every bite, this Peach Jello Instant Pudding Cake marries the lush, velvety texture of pudding with the light, airy crumb of cake, creating a dessert that’s as visually stunning as it is delicious. Perfect for those warm evenings when only something sweet and refreshing will do, this cake is a testament to the joy of simple ingredients coming together in perfect harmony.

Ingredients

• 1 package (3.4 oz) peach-flavored gelatin
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 cup granulated sugar
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 2 large pasture-raised eggs, lightly beaten
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, whisk together the peach gelatin, instant vanilla pudding mix, granulated sugar, sifted flour, baking powder, baking soda, and fine sea salt until well combined.
3. Add the softened unsalted butter, lightly beaten eggs, buttermilk, and pure vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes, or until the batter is smooth and homogenous.
4. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
5. Carefully pour the boiling water over the batter. Do not stir; the water will create a luscious pudding layer as the cake bakes.
6. Bake for 45 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean.
7. Allow the cake to cool for at least 20 minutes before serving to let the pudding layer set properly.

Zesty yet delicate, the Peach Jello Instant Pudding Cake offers a delightful contrast between the moist cake and the silky pudding layer beneath. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate this dessert into a show-stopping finale for any meal.

Cherry Jello Instant Pudding Cake

This season, the Cherry Jello Instant Pudding Cake emerges as a delightful fusion of simplicity and sophistication, offering a vibrant burst of flavor that’s as visually appealing as it is delicious. Perfect for gatherings or a quiet evening in, this dessert combines the nostalgic charm of cherry jello with the creamy richness of instant pudding, all atop a light, airy cake base.

Ingredients

• 1 package (3 oz) cherry-flavored gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups whole milk
• 1 pre-made angel food cake, torn into bite-sized pieces
• 1 cup heavy cream, whipped to stiff peaks
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, dissolve the cherry-flavored gelatin in boiling water, stirring continuously for 2 minutes until fully dissolved.
2. Add cold water to the gelatin mixture, stirring gently to combine. Allow the mixture to cool to room temperature, about 15 minutes, ensuring it doesn’t begin to set.
3. In a separate bowl, whisk together the instant vanilla pudding mix and whole milk until smooth and slightly thickened, about 2 minutes. Let stand for 5 minutes to set.
4. Layer the bottom of a 9×13-inch glass dish with half of the angel food cake pieces, pressing lightly to form an even base.
5. Pour half of the cooled cherry gelatin over the cake layer, ensuring even coverage. Chill in the refrigerator for 20 minutes until the gelatin is slightly firm.
6. Spread the vanilla pudding mixture over the set gelatin layer, smoothing the top with a spatula.
7. Top with the remaining angel food cake pieces, followed by the rest of the cherry gelatin. Chill for an additional 30 minutes.
8. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3 minutes. Spread over the top of the chilled cake.
9. Refrigerate the assembled cake for at least 4 hours, or overnight, to allow the layers to fully set and flavors to meld.

Velvety layers of cherry gelatin and vanilla pudding meld beautifully with the light, spongy texture of angel food cake, creating a dessert that’s as refreshing as it is indulgent. Serve chilled, garnished with fresh cherries or a drizzle of chocolate sauce for an extra touch of elegance.

Pineapple Jello Instant Pudding Cake

Harmoniously blending the tropical zest of pineapple with the creamy indulgence of instant pudding, this Pineapple Jello Instant Pudding Cake is a delightful fusion of flavors and textures that promises to elevate any occasion. Its light, airy structure paired with the vibrant, fruity notes makes it an irresistible dessert that’s as visually appealing as it is delicious.

Ingredients

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 package (3 oz) pineapple-flavored gelatin
• 2 cups boiling water
• 1 cup cold water
• 1 cup crushed pineapple, drained
• 1 cup heavy cream, whipped to soft peaks
• 1/2 cup granulated sugar

Instructions

1. In a large mixing bowl, combine the instant vanilla pudding mix and pineapple-flavored gelatin.
2. Gradually add 2 cups of boiling water to the dry ingredients, whisking continuously until fully dissolved.
3. Stir in 1 cup of cold water to the mixture, ensuring a smooth consistency.
4. Fold in the drained crushed pineapple gently to distribute evenly without deflating the mixture.
5. In a separate bowl, whip the heavy cream with granulated sugar until soft peaks form.
6. Carefully fold the whipped cream into the gelatin mixture until no streaks remain, maintaining the mixture’s lightness.
7. Pour the combined mixture into a 9-inch springform pan, smoothing the top with a spatula.
8. Refrigerate for at least 4 hours, or until set and firm to the touch.
9. Once set, gently run a knife around the edge of the pan before releasing the springform to unmold the cake.

Silky and smooth with a refreshing pineapple tang, this cake is a testament to the beauty of simple ingredients coming together in perfect harmony. Serve it chilled, garnished with fresh pineapple slices or a sprinkle of toasted coconut, for an extra touch of tropical elegance.

Mango Jello Instant Pudding Cake

Perfectly blending the tropical sweetness of mango with the delicate texture of jello, this Mango Jello Instant Pudding Cake is a sublime dessert that promises to dazzle the palate and elevate any dining occasion. Its layers of flavor and ease of preparation make it a standout choice for both novice bakers and seasoned chefs alike.

Ingredients

• 1 cup mango puree, preferably from ripe Alphonso mangoes
• 1 package (3 oz) instant vanilla pudding mix
• 2 cups cold whole milk
• 1 package (3 oz) mango-flavored gelatin
• 1 cup boiling water
• 1 cup ice cubes
• 1 cup heavy cream, whipped to soft peaks
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk until smooth and slightly thickened, about 2 minutes. Set aside to allow the pudding to set, approximately 5 minutes.
2. In a separate bowl, dissolve the mango-flavored gelatin in boiling water, stirring continuously until completely dissolved, about 1 minute. Add ice cubes to the gelatin mixture and stir until the ice has melted and the mixture begins to thicken.
3. Gently fold the mango puree into the set pudding until fully incorporated, ensuring not to deflate the mixture.
4. Layer the pudding mixture and slightly thickened gelatin in a 9-inch springform pan, starting and ending with the pudding mixture. Chill in the refrigerator for at least 4 hours, or until fully set.
5. Before serving, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form. Spread over the top of the chilled cake for a luxurious finish.

Now, this Mango Jello Instant Pudding Cake offers a delightful contrast of textures, from the creamy pudding layers to the light, airy whipped cream topping. Serve it garnished with fresh mango slices or a sprinkle of lime zest for an extra burst of flavor and color.

Coconut Jello Instant Pudding Cake

Magically light and refreshing, this Coconut Jello Instant Pudding Cake is a tropical escape in every bite, blending the creamy richness of coconut with the delicate bounce of jello for a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup full-fat coconut milk, well shaken
• 1/2 cup granulated sugar
• 1 packet (3 oz) instant coconut cream pudding mix
• 1 packet (0.25 oz) unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Instructions

1. In a small bowl, sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes, until it becomes spongy.
2. Meanwhile, in a medium saucepan over low heat, warm the coconut milk and sugar, stirring constantly until the sugar dissolves completely, about 3 minutes.
3. Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved, ensuring no lumps remain for a smooth texture.
4. Stir in the instant coconut cream pudding mix, vanilla extract, and a pinch of fine sea salt, blending thoroughly to combine.
5. In a separate bowl, whip the chilled heavy cream to soft peaks, then gently fold it into the coconut mixture to incorporate air and lightness.
6. Pour the mixture into a 9-inch springform pan, lightly greased, and refrigerate for at least 4 hours, or until set and firm to the touch.
7. Once set, carefully run a knife around the edge of the pan before releasing the springform to unmold the cake.

Unveiling a dessert that’s as ethereal as a cloud, this cake boasts a velvety texture with layers of coconut flavor that deepen with each bite. Serve it garnished with toasted coconut flakes or alongside a drizzle of mango puree for an extra touch of tropical elegance.

Peppermint Jello Instant Pudding Cake

Brimming with festive flair and a refreshing twist, this Peppermint Jello Instant Pudding Cake is a delightful dessert that marries the cool essence of peppermint with the creamy richness of pudding, all atop a tender cake base. Perfect for holiday gatherings or a sweet summer treat, its layers of flavor and texture promise to enchant the palate.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups heavy cream, chilled
• 1/2 tsp peppermint extract
• 1/2 cup crushed peppermint candies
• 1 package (3 oz) red gelatin dessert mix

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, followed by the vanilla extract, ensuring each addition is fully incorporated before proceeding.
4. Alternately add the sifted flour and whole milk to the mixture, starting and ending with the flour, to create a smooth batter.
5. Stir in the baking powder and fine sea salt until just combined, being careful not to overmix.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely on a wire rack before proceeding.
8. In a chilled bowl, whip the heavy cream until soft peaks form, then gently fold in the instant vanilla pudding mix and peppermint extract.
9. Spread the whipped cream mixture evenly over the cooled cake.
10. Sprinkle the crushed peppermint candies over the top of the whipped cream layer.
11. Prepare the red gelatin dessert mix according to package instructions, then carefully pour it over the peppermint layer.
12. Refrigerate the cake for at least 4 hours, or until the gelatin is fully set.

Zesty and invigorating, the Peppermint Jello Instant Pudding Cake offers a symphony of textures, from the fluffy cake base to the creamy pudding layer and the crisp peppermint crunch. Serve chilled, garnished with fresh mint leaves for an extra touch of elegance.

Caramel Jello Instant Pudding Cake

Nothing captivates the palate quite like the harmonious blend of creamy pudding and the rich, buttery notes of caramel, elegantly layered into a dessert that promises both simplicity and sophistication. This Caramel Jello Instant Pudding Cake is a testament to the magic that happens when classic flavors meet innovative preparation.

Ingredients

• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups whole milk, chilled
• 1 cup caramel sauce, divided
• 1 package (0.3 oz) unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy cream, whipped to stiff peaks
• 1/2 cup graham cracker crumbs, for garnish

Instructions

1. In a large mixing bowl, whisk together the instant vanilla pudding mix and chilled whole milk until smooth and slightly thickened, about 2 minutes. Set aside to firm up for 5 minutes.
2. Meanwhile, sprinkle the unflavored gelatin over cold water in a small bowl. Let stand for 1 minute to bloom, then microwave for 15 seconds or until fully dissolved.
3. Gently fold 1/2 cup of caramel sauce into the pudding mixture until well incorporated, creating a marbled effect.
4. Stir the dissolved gelatin into the pudding mixture, ensuring it’s evenly distributed to set the cake properly.
5. Fold in the whipped heavy cream with a spatula, using broad, gentle strokes to maintain the mixture’s airy texture.
6. Pour the mixture into a 9-inch springform pan, smoothing the top with an offset spatula. Drizzle the remaining 1/2 cup of caramel sauce over the top.
7. Refrigerate for at least 4 hours, or until set. The cake should be firm to the touch but still yield slightly under pressure.
8. Before serving, sprinkle graham cracker crumbs around the edge of the cake for a delightful crunch and visual appeal.

Kaleidoscopic in its layers, this dessert offers a velvety texture that melts seamlessly with the gooey caramel, while the graham cracker crumbs add a contrasting crunch. Serve chilled, with a drizzle of extra caramel sauce for those who dare to indulge further.

Pumpkin Spice Jello Instant Pudding Cake

Delightfully blending the warmth of autumn spices with the creamy texture of instant pudding, this Pumpkin Spice Jello Instant Pudding Cake is a testament to the joy of seasonal baking. Its layers of flavor and ease of preparation make it a standout dessert for any gathering.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 pasture-raised eggs, lightly beaten
• 1 package (3.4 oz) pumpkin spice instant pudding mix
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the pure vanilla extract, followed by the sifted all-purpose flour, mixing just until combined to avoid overworking the batter.
5. In a separate bowl, whisk together the pumpkin spice instant pudding mix, whole milk, ground cinnamon, nutmeg, cloves, and ginger until smooth.
6. Gently fold the pudding mixture into the cake batter until evenly distributed, being careful not to deflate the mixture.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Once cooled, dust the top with powdered sugar for a decorative finish.

Perfectly moist with a tender crumb, this cake offers a harmonious blend of spices that evoke the essence of fall. Serve it alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent treat.

Conclusion

Just like that, you’ve got 16 scrumptious Jello instant pudding cake recipes at your fingertips! Whether you’re craving something fruity, chocolatey, or downright decadent, there’s a treat here for every occasion. We’d love to hear which recipe stole your heart—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love (and the cakes) by pinning this article on Pinterest. Happy baking!