How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Flower Pot Cupcakes?

You need 5 ingredients. The key ingredients include: 1 pkg. (2-layer size) chocolate cake mix, 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, 2-1/2 cups thawed Cool Whip Whipped Topping, 1/4 cup assorted coloured sprinkles, and more.

Is Flower Pot Cupcakes suitable as baking & desserts?

Yes, Flower Pot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Flower Pot Cupcakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flower Pot Cupcakes Recipe

Name: Flower Pot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding; 2-1/2 cups thawed Cool Whip Whipped Topping; 1/4 cup assorted coloured sprinkles; 24 gumdrop spearmint leaves, cut lengthwise in half

Bake this irresistible Flower Pot Cupcakes at home. Made with chocolate cake mix, Topping, sprinkles and spearmint leaves. Easy step-by-step instruction…

This Flower Pot Cupcakes relies on simple, everyday ingredients such as assorted coloured sprinkles. It comes together quickly and makes 4 servings, at about 546 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Flower Pot Cupcakes delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
2-1/2 cups thawed Cool Whip Whipped Topping
1/4 cup assorted coloured sprinkles
24 gumdrop spearmint leaves, cut lengthwise in half

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
546 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Flower Pot Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions