This deviled egg pudding cake was my boyfriend’s dream. Sometimes he comes up with these visions in his head, and he’s determined to see if he can make it happen. I had planned on making deviled eggs for Easter, so that’s probably what kicked off his crazy notion of a cake that looks like a deviled egg.
Well, I gotta hand it to him. He nailed it. Or darn close.
And his finished deviled egg cake is made of cake, pudding and frosting. Easy.
Deviled Egg Pudding Cake
As mentioned, his number one goal was to make a cake that looks like a deviled egg. He didn’t care if it looked like a dessert, or appetizing, or anything else. (Good thing he’s not a food blogger.)
So you know how deviled egg filling is sometimes a bit chunky… yeah, that’s what he was going for. It’s a combination of cake and pudding, but you could fill it with just pudding if you wanted it to be smooth.
Tastes good either way, y’all. I mean, it’s cake. And pudding. And frosting.
So here’s the 411 on how to make this deviled egg pudding cake.
Let it cool completely, then using a cake leveler, remove the curved top so you have a flat cake. If using a football pan, you’ll want to slightly round the edges to make it perfectly egg-shaped. Then scoop out some of the cake, so it resembles the shape of a hard-boiled egg with yolk removed.
Now you frost the sides and flat top of the “egg” with white icing.
Then mix those scooped out cake crumbs (waste not, want not) into some lemon pudding, and fill the deviled egg cake with it.
Sprinkle on some cinnamon to look like paprika.
Deviled Egg Pudding Cake
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup oil
- 3 eggs
- 1 3.4- ounce box lemon pudding
- 1 1/2 cups milk
- 1 tub white frosting
Spray cake mold, and preheat oven to 350 degrees. Prepare cake batter according to package directions, and pour into mold. Bake about 35 minutes or until springs back and toothpick inserted in center comes out clean. Let cool completely.
Prepare pudding mix using 1 1/2 cups milk. Refrigerate.
When cake has cooled, carefully remove from mold to a tray. Use a cake leveler to flatten out the cake top. and then scoop out some of the cake insides to resemble a hard-boiled egg with yolk removed. Reserve cake crumbs.
Add cake crumbs to refrigerated pudding; mix together well. Spoon into hollowed out cake middle.
Sprinkle cinnamon on top to resemble paprika.
Store in refrigerator.
And there you have it – the most ridiculous thing I’ve ever put on my blog, but it’s delicious. And my boyfriend is happy.