#puddingcake

A Sugar free lemon blueberry pudding cake from scratch, featuring a luscious pudding layer and bright lemon flavor.

When baking sugar-free, I recommend a monk fruit or erythritol blend to avoid the bitter aftertaste of older sweeteners. Blueberries are the perfect fruit for this because they are low-glycemic and packed with anthocyanins, which support brain health. By using fresh lemon zest and juice, you're also adding a natural brightness that masks any 'cooling effect' of sugar alternatives, making this a dessert that even non-keto friends will devour! See Recipe & Get the full instructions here!

Savor the rich and luscious flavors of this poke cake with chocolate marshmallow pudding. This is a delicious dessert that tastes amazing when you combine moist chocolate cake, creamy chocolate pudding, marshmallows, and chocolate chips.

Ingredients: 1 box chocolate cake mix. 1 1/4 cups water. 1/2 cup vegetable oil. 3 large eggs. 1 3.9 oz package instant chocolate pudding mix. 2 cups milk. 1 cup mini marshmallows. 1 cup chocolate chips. 1 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking pan. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Pour the cake batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the cake is still warm, use the end of a wooden spoon to poke holes all over the cake at 1-inch intervals. In a separate bowl, whisk together the instant chocolate pudding mix and milk until it thickens. Pour the pudding over the warm cake, making sure it fills the holes. Sprinkle mini marshmallows and chocolate chips evenly over the pudding layer. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the powdered sugar and vanilla extract until smooth. Pour the cream mixture over the marshmallows and chocolate chips, ensuring they are well covered. Allow the cake to cool completely in the refrigerator for at least 2 hours before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Savor the rich and luscious flavors of this poke cake with chocolate marshmallow pudding. This is a delicious dessert that tastes amazing when you combine moist chocolate cake, creamy chocolate pudding, marshmallows, and chocolate chips.

Ingredients: 1 box chocolate cake mix. 1 1/4 cups water. 1/2 cup vegetable oil. 3 large eggs. 1 3.9 oz package instant chocolate pudding mix. 2 cups milk. 1 cup mini marshmallows. 1 cup chocolate chips. 1 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking pan. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Pour the cake batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the cake is still warm, use the end of a wooden spoon to poke holes all over the cake at 1-inch intervals. In a separate bowl, whisk together the instant chocolate pudding mix and milk until it thickens. Pour the pudding over the warm cake, making sure it fills the holes. Sprinkle mini marshmallows and chocolate chips evenly over the pudding layer. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the powdered sugar and vanilla extract until smooth. Pour the cream mixture over the marshmallows and chocolate chips, ensuring they are well covered. Allow the cake to cool completely in the refrigerator for at least 2 hours before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Savor the rich and luscious flavors of this poke cake with chocolate marshmallow pudding. This is a delicious dessert that tastes amazing when you combine moist chocolate cake, creamy chocolate pudding, marshmallows, and chocolate chips.

Ingredients: 1 box chocolate cake mix. 1 1/4 cups water. 1/2 cup vegetable oil. 3 large eggs. 1 3.9 oz package instant chocolate pudding mix. 2 cups milk. 1 cup mini marshmallows. 1 cup chocolate chips. 1 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking pan. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Pour the cake batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the cake is still warm, use the end of a wooden spoon to poke holes all over the cake at 1-inch intervals. In a separate bowl, whisk together the instant chocolate pudding mix and milk until it thickens. Pour the pudding over the warm cake, making sure it fills the holes. Sprinkle mini marshmallows and chocolate chips evenly over the pudding layer. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the powdered sugar and vanilla extract until smooth. Pour the cream mixture over the marshmallows and chocolate chips, ensuring they are well covered. Allow the cake to cool completely in the refrigerator for at least 2 hours before serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes