This pudding cake recipe is easy to make and perfect for any spring and summer picnics. A real crowd-pleaser!


  • 1 angel-food cake (loaf type is better)
  • 1 8- oz. carton of whipped topping
  • 2 (6oz.) pkgs. Chocolate pudding mix (not instant)
  • 5 c. milk
  • ½ c. chopped nuts
  • Maraschino cherries (opt.)


  1. Slice the angel-food cake and use slices to cover the bottom of 9 x 13- inch pan.
  2. Make pudding with the 5 cups of milk and pour while hot over the cake. Cool.
  3. Spread whipped topping on the cooled pudding layer.
  4. Garnish with nuts and/or Maraschino cherries. Refrigerate.
  5. Cut into squares to serve.


  • This recipe can be varied in many ways: lemon pudding with coconut topping, butterscotch pudding with nuts or cookie crumb topping, vanilla pudding with bananas.