Mint Chip Pudding Cake – a delicious recipe with yellow cake, packagepistachio-flavor, eggs, water, oil, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cake mix, pudding mix, eggs, water, oil, peppermint extract, and food coloring in a large bowl.
2
Beat on low speed with electric mixer just until blended.
3
Beat on medium speed 4 minutes.
4
Stir in chocolate chunks.
5
Pour into a greased and floured 13x9-inch baking pan.
6
Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan.
7
Do not overbake.
8
Remove cake from oven.
9
Place candies in single layer on top of cake to cover completely.
10
Return to oven.
11
Bake an additional 3 minutes or until candies begin to melt.
12
Remove from oven.
13
Quickly spread melted candies evenly over cake.
14
Cool; cut into squares.
3333
kcal
Calories
199
g
Fat
337
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/4 ounce) package yellow cake mix, 1 (3 1/2 ounce) packagepistachio-flavor instant pudding & pie filling, 4 eggs, 1 cup water (if using pudding-included cake mix, reduce water to 3/4 cup), and more.
Yes, Mint Chip Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
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.
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