BROWNIE MIX PUDDING RECIPES

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BROWNIE REFRIGERATOR CAKE | JUST A PINCH RECIPES



Brownie Refrigerator Cake | Just A Pinch Recipes image

This dessert is SUPER easy, and SUPER SUPER yummy! Very chocolatey..if you let it sit overnight, the flavors meld together and it almost tastes like a brownie sundae :)

Provided by Stephanie Fish @skittles1825

Categories     Cakes

Yield 6

Number Of Ingredients 9

1 - brownie mixes (9 x 13 pan size) plus ingredients per package
1 - additional extra large egg
1 package(s) cream cheese, softened (8 oz)
1 cup(s) powdered sugar
2 - containers whipped topping (8 oz)
1 package(s) chocolate instant pudding (3 oz)
1 package(s) vanilla instant pudding (3 oz)
3 1/2 cup(s) milk
1 - hershey bar or chocolate syrup

Steps:

  • Mix brownie mixes according to directions.
  • Add egg.
  • Bake (according to directions) in 9×13 inch greased and floured cake pan.
  • Mix cream cheese, powdered sugar and 1 container whipped topping.
  • Put this mix on top of the cooled brownies.
  • Blend puddings and milk together and put on top of the cream cheese mixture.
  • Spread 2nd container of whipped topping on top of pudding mixture.
  • Put chocolate shavings or chocolate syrup on top.
  • Refrigerate until ready to serve.

LEMON PUDDING CAKE RECIPE - BETTYCROCKER.COM



Lemon Pudding Cake Recipe - BettyCrocker.com image

Lemon cake and pudding bake magically together in this delicious old-fashioned dessert made in a most convenient way.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
3 cups milk
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
  • In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
  • Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
  • Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 240 , CarbohydrateContent 39 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 25 g, TransFatContent 0 g

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