Pudding Cake


  • 1 cup whole milk
  • 1/2 cup salted butter, melted
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 (15-ounce) box vanilla cake mix
  • 1 (4.6-ounce) box vanilla pudding mix not instant pudding mix
  • 1 cup water
  • Frosting
  • You can serve this cake with whipped cream and fresh strawberries, your favorite glaze, or use store-bought frosting. For a store-bought frosting drizzle, simply transfer frosting into a microwave-safe bowl and microwave 15 seconds and stir. The frosting will be pourable and drizzle easily from a spoon when it’s ready. You can then pour over the top of the cake, allowing it to flow down the sides. If it isn’t pourable after 15 seconds, microwave in 5-second intervals, being careful not to overheat it.
  • Spray a 7-cup Bundt cake pan with nonstick cooking spray. In a large bowl, whisk together milk, butter, eggs, vanilla, cake mix, and pudding mix until smooth. Pour batter in prepared pan.
  • Cover pan tightly with aluminum foil. Pour water into an Instant Pot® and place the trivet in the pot, then place pan on trivet. Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 40 Minutes. When the timer beeps, let the pressure release naturally for 10 Minutes then quick release any remaining pressure until float valve drops. Unlock lid.
  • When done, cake should be firm to the touch and a toothpick inserted into the center should come out clean. Allow cake to cool 30 Minutes before removing from pan and serving
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