pudding cake – a delicious recipe with condensed milk, milk, eggs, instant cake, sugar, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
very easy and when we served looks like we spend hours to make it ...
2
I do the caramel directly in the cake pan ,place sugar inside add water and bring to boil until look caramel color ,take from heat and with the help of a spoon add caramel all over the pan ,set aside and start doing the pudding
3
beat the milk ,eggs and the condense milk ,place the pudding in the caramelized pan
4
do the instant cake following the package instructions ,place on top of the pudding (just like that don't fill scared magic will happen when you bake it )
5
place in preheat oven 350Fabout 40minutes
6
VERY iMPORTANTE :the cake can only be flip after 24hours ,let it cold in the pan and take to fridge
7
when you flip it you will see MAGIC trust me
423
kcal
Calories
14
g
Fat
61
g
Carbs
16
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 6 ingredients. The key ingredients include: 1 can sweetened condensed milk, 1 can milk ( use the same can to measure ), 3 eggs, 1 packages instant cake mix (your choice i use chocolate ), and more.
Yes, 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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