18 Easy Jello Instant Pudding Cake Recipes Delicious

Craving a dessert that’s quick, easy, and downright delicious? Look no further than these 18 irresistible Jello Instant Pudding Cake recipes! Whether you need a last-minute party treat, a cozy weeknight indulgence, or a nostalgic bite of childhood, these fuss-free cakes deliver big flavor with minimal effort. Grab your mixing bowl—your next favorite dessert is just a box of pudding away!

Lemon Jello Instant Pudding Cake

This sunny, no-bake dessert is like a fluffy cloud of citrusy joy—perfect for potlucks or when you need a quick sweet fix!

Ingredients:

• 1 (3.4 oz) box instant lemon pudding mix
• 1 cup cold whole milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 1 (11 oz) box lemon-flavored gelatin mix
• 1 ½ cups boiling water
• 1 ½ cups ice cubes
• 1 cup crushed graham crackers (about 8 sheets)

Instructions:

1. In a large bowl, whisk together the instant lemon pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping until smooth; set aside.
2. In another bowl, dissolve the lemon gelatin mix in boiling water, stirring 2 minutes. Add ice cubes and stir until melted and mixture is slightly thickened (about 5 minutes). Discard any unmelted ice.
3. Layer half the crushed graham crackers in an 8×8-inch dish. Spread the pudding mixture evenly over the crust, then slowly pour gelatin on top. Refrigerate 3 hours or until fully set.
4. Just before serving, sprinkle remaining graham crackers over the top.

The magic here? The gelatin sets around the creamy pudding layer, creating a dreamy contrast of textures—silky meets slightly jiggly!

Tip: For a fun twist, swap graham crackers for vanilla wafer crumbs or sprinkle with toasted coconut.

Chocolate Jello Instant Pudding Cake

This dreamy dessert combines the nostalgia of Jell-O pudding with the rich comfort of chocolate cake—no fancy ingredients required!

Ingredients:

• 1 box (3.9 oz) instant chocolate pudding mix
• 1 cup whole milk
• 1 box (15.25 oz) chocolate cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup mini chocolate chips (optional, for extra gooeyness)

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 1 box instant chocolate pudding mix and 1 cup whole milk until smooth. Let thicken for 2 minutes.
3. Add chocolate cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water to the pudding mixture. Beat on medium speed for 2 minutes until combined (batter will be thick). Fold in 1/2 cup mini chocolate chips if using.
4. Spread batter evenly in the prepared pan. Bake for 30–35 minutes until a toothpick inserted comes out with moist crumbs (not wet batter).
5. Cool for 15 minutes before slicing—the pudding keeps it ultra-moist while warm!

Tip: Serve with a scoop of vanilla ice cream to lean into the pudding’s creamy texture.

Vanilla Jello Instant Pudding Cake

This dreamy, no-bake cake is like a cross between fluffy vanilla mousse and a creamy pudding pie—perfect for when you need a fuss-free dessert that still feels special.

Ingredients:

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 1 (14.4 oz) package graham crackers (about 24 full sheets)
• 1/4 cup rainbow sprinkles (optional)

Instructions:

1. In a large bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes until thickened. Fold in the whipped topping and sprinkles (if using) until just combined.
2. Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers (break some to fit gaps). Spread half the pudding mixture evenly over the crackers.
3. Repeat with another layer of graham crackers and the remaining pudding. Top with a final layer of crackers, pressing gently to adhere.
4. Cover and refrigerate for at least 4 hours (or overnight) until the crackers soften slightly and the pudding sets.

The magic? The graham crackers transform into a soft, cake-like texture while the pudding stays luxuriously light. It’s nostalgia in every bite!

Tip: For a fun twist, swap the vanilla pudding for cheesecake-flavored and add a handful of crushed strawberries between layers.

Strawberry Jello Instant Pudding Cake

This dreamy no-bake dessert combines the nostalgic flavors of Jell-O and pudding into a light, fluffy cake that’s perfect for potlucks or weeknight treats.

Ingredients:

• 1 (3 oz) box strawberry Jell-O
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 ½ cups cold whole milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 1 (10.5 oz) prepared angel food cake, torn into 1-inch pieces
• 1 cup fresh strawberries, sliced

Instructions:

1. In a large bowl, whisk together the strawberry Jell-O, vanilla pudding mix, and cold milk for 2 minutes until thickened.
2. Gently fold in the whipped topping until fully combined.
3. Layer half the angel food cake pieces in a 9×13-inch dish, then spread half the pudding mixture over the top. Repeat with remaining cake and pudding.
4. Chill for at least 4 hours (or overnight) until set. Top with fresh strawberries just before serving.

The magic here? The Jell-O-infused pudding firms up just enough to hold its shape while staying cloud-soft—like a cross between a trifle and a mousse.

Tip: For extra texture, sprinkle crushed graham crackers between layers!

Banana Jello Instant Pudding Cake

This playful no-bake dessert combines the creamy comfort of banana pudding with the bouncy fun of Jello—perfect for potlucks or a quick sweet fix!

Ingredients:

• 1 (3.4 oz) box banana cream instant pudding mix
• 2 cups cold whole milk
• 1 (3 oz) box strawberry Jello
• 1 cup boiling water
• 1 cup cold water
• 1 (11 oz) box vanilla wafer cookies
• 1 ripe banana, thinly sliced
• 1 cup whipped topping (like Cool Whip), thawed

Instructions:

1. In a bowl, whisk together the banana cream pudding mix and 2 cups cold milk for 2 minutes until thickened. Refrigerate for 5 minutes to set.
2. In another bowl, dissolve the strawberry Jello in 1 cup boiling water, then stir in 1 cup cold water. Pour into a 9×13-inch dish and chill for 1 hour until slightly firm (like sticky syrup).
3. Layer vanilla wafers and banana slices over the set Jello. Spread the chilled pudding evenly on top.
4. Dollop whipped topping over the pudding and swirl gently. Chill for 2 hours before slicing.

The magic? The Jello layer stays soft but sliceable, while the pudding adds a luscious creaminess—no oven required!

Tip: For a tropical twist, swap strawberry Jello for pineapple and add toasted coconut to the topping.

Orange Jello Instant Pudding Cake

This dreamy, no-bake cake combines the zesty brightness of orange with creamy pudding for a dessert that feels like sunshine on a plate.

Ingredients:

• 1 box (3 oz) orange Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups cold whole milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 1 (11 oz) box vanilla wafer cookies

Instructions:

1. In a large bowl, dissolve the orange Jell-O in 1 cup boiling water, stirring 2 minutes. Stir in 1 cup cold water, then refrigerate 1 hour until slightly thickened (like runny syrup).
2. Meanwhile, whisk the instant pudding mix with 1 1/2 cups cold milk for 2 minutes until thick. Fold in half the whipped topping (about 4 oz).
3. Line the bottom of a 9×13″ dish with vanilla wafers. Spread pudding mixture over cookies, then gently pour the semi-set Jell-O on top.
4. Chill 4 hours or overnight until fully set. Top with remaining whipped topping before serving.

The magic here? The Jell-O seeps into the cookies, creating a soft cake-like layer beneath the creamy pudding—no oven required!

Tip: For a citrusy twist, swap orange Jell-O for lemon and add a teaspoon of zest to the pudding.

Pineapple Jello Instant Pudding Cake

This retro-inspired dessert is a breeze to whip up, combining the tropical tang of pineapple with the creamy comfort of pudding—all in one fluffy, no-fuss cake!

Ingredients:

• 1 box (3.4 oz) instant vanilla pudding mix
• 1 box (15.25 oz) yellow cake mix
• 1 can (20 oz) crushed pineapple, undrained
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup water
• 1/2 cup shredded coconut (optional, for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the yellow cake mix, instant vanilla pudding mix, crushed pineapple (with juice), vegetable oil, eggs, and water until smooth (about 2 minutes).
3. Pour batter into the prepared dish and sprinkle with shredded coconut (if using).
4. Bake for 35–40 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean.
5. Let cool for 15 minutes before slicing. Serve warm or at room temperature.

The magic here? The pineapple keeps the cake irresistibly moist while the pudding mix adds a velvety richness—no frosting needed!

Tip: For extra flair, toast the coconut before sprinkling for a nutty crunch.

Cherry Jello Instant Pudding Cake

This nostalgic dessert is a breeze to whip up—just a few pantry staples and you’ve got a fluffy, fruity cake that tastes like childhood in every bite.

Ingredients:

• 1 box (15.25 oz) white cake mix
• 1 box (3 oz) cherry Jell-O
• 1 cup boiling water
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tub (8 oz) whipped topping, thawed (for serving)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, beat the white cake mix, vegetable oil, eggs, and 1/2 cup cold water with an electric mixer on medium speed for 2 minutes until smooth. Pour into the prepared dish.
3. Bake for 25–28 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
4. Meanwhile, dissolve the cherry Jell-O in 1 cup boiling water, stirring for 2 minutes until fully dissolved. Poke holes all over the warm cake with a fork, then slowly pour the Jell-O mixture evenly over the top.
5. Chill for at least 2 hours (or overnight) until set. Slice and serve with a dollop of whipped topping.

The magic here? The Jell-O seeps into the cake, creating a moist, jewel-toned layer that’s bursting with cherry flavor—no frosting required!

Tip: For a fun twist, swap the cherry Jell-O for strawberry or raspberry.

Peach Jello Instant Pudding Cake

This Peach Jello Instant Pudding Cake is a nostalgic, no-bake treat that comes together in minutes—perfect for potlucks or lazy summer afternoons.

• 1 (3 oz) box peach-flavored Jello
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup boiling water
• 1 cup cold water
• 1 (8 oz) tub frozen whipped topping, thawed
• 1 (15 oz) can sliced peaches in syrup, drained and chopped
• 1 (12 oz) package vanilla wafers

1. In a large bowl, whisk together the peach Jello and 1 cup boiling water until fully dissolved. Stir in 1 cup cold water.
2. Add the instant vanilla pudding mix and whisk vigorously for 2 minutes until smooth. Let stand for 5 minutes to thicken slightly.
3. Gently fold in the whipped topping and chopped peaches until evenly combined.
4. Line the bottom of a 9×13-inch dish with vanilla wafers. Pour the pudding mixture over the wafers, spreading evenly. Cover and refrigerate for at least 4 hours (or overnight) until set.

The magic here? The vanilla wafers soften into a cake-like layer while the peach pudding stays light and creamy—no oven required!

Tip: For extra peach flavor, swap the cold water with the syrup from the canned peaches (chilled first).

Raspberry Jello Instant Pudding Cake

This dreamy dessert combines the tangy sweetness of raspberry Jell-O with the creamy comfort of instant pudding—all in one irresistible cake!

Ingredients:

• 1 box (3 oz) raspberry Jell-O
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 ½ cups boiling water
• 1 cup cold water
• 1 ½ cups thawed whipped topping (like Cool Whip)
• 1 cup fresh raspberries (for topping)

Instructions:

1. In a large bowl, whisk together the raspberry Jell-O and boiling water until fully dissolved, about 2 minutes. Stir in the cold water.
2. Pour the mixture into a 9×9-inch baking dish and refrigerate for 1 hour, or until set but still slightly sticky.
3. Sprinkle the instant vanilla pudding mix evenly over the set Jell-O layer. Gently spread the whipped topping over the pudding layer.
4. Top with fresh raspberries and chill for at least 2 hours (or overnight) until firm.

The magic here? The pudding mix magically soaks into the Jell-O layer, creating a creamy middle without any extra work. No baking, no fuss—just layers of bright flavor and cloud-like texture.

Tip: For a fun twist, swap the raspberries for crushed graham crackers and mini marshmallows to mimic a s’mores version!

Blueberry Jello Instant Pudding Cake

This dreamy no-bake dessert combines juicy blueberries with creamy pudding and a buttery graham cracker crust—perfect for potlucks or lazy summer days.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 cups cold whole milk
• 1 (3 oz) box blueberry Jell-O
• 1 cup boiling water
• 1 cup fresh or frozen blueberries (thawed if frozen)
• 1 cup whipped topping (like Cool Whip), plus extra for garnish

Instructions:

1. Make the crust: Stir together 1 1/2 cups graham cracker crumbs and 1/3 cup melted butter until moistened. Press firmly into a 9×9-inch pan. Chill for 15 minutes.
2. Prepare pudding: Whisk 1 box instant vanilla pudding mix with 1 1/2 cups cold milk for 2 minutes until thick. Spread over chilled crust.
3. Add Jell-O layer: Dissolve 1 box blueberry Jell-O in 1 cup boiling water. Stir in blueberries, then let cool 10 minutes (it should still be liquid). Gently pour over pudding layer.
4. Chill: Refrigerate for 3 hours or until fully set. Top with 1 cup whipped topping and extra blueberries before serving.

The magic here? The Jell-O seeps slightly into the pudding layer, creating a marbled effect that’s as pretty as it is tasty.

Tip: For a quicker set, use frozen blueberries—they’ll chill the Jell-O faster!

Coconut Jello Instant Pudding Cake

This dreamy no-bake dessert combines the tropical flavor of coconut with the creamy ease of instant pudding—perfect for a last-minute treat!

Ingredients:

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 (13.5 oz) can coconut milk (full-fat for best texture)
• 1 cup sweetened shredded coconut
• 1 (0.25 oz) packet unflavored gelatin
• 1/4 cup cold water
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• Whipped cream and toasted coconut flakes for topping (optional)

Instructions:

1. Bloom the gelatin: Sprinkle the unflavored gelatin over 1/4 cup cold water in a small bowl. Let sit 5 minutes until spongy.
2. Heat and dissolve: Microwave the gelatin mixture for 15 seconds, then stir until completely dissolved. Set aside.
3. Mix pudding: In a large bowl, whisk together the instant pudding mix, coconut milk, 1/4 cup sugar, and 1 tsp vanilla extract until smooth.
4. Combine: Gently stir the dissolved gelatin into the pudding mixture, then fold in 1 cup shredded coconut.
5. Chill: Pour into a 9×9-inch dish and refrigerate for at least 3 hours (or overnight) until fully set.
6. Serve: Slice into squares and top with whipped cream and toasted coconut flakes if desired.

The magic here? The gelatin gives this pudding cake a delightfully light, jiggly texture—like a cross between custard and panna cotta.

Tip: For extra coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes before mixing it in.

Caramel Jello Instant Pudding Cake

This Caramel Jello Instant Pudding Cake is a nostalgic no-bake dessert that’s impossibly creamy, with layers of caramel and vanilla that melt in your mouth.

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) tub whipped topping, thawed
• 1 (11 oz) bag soft caramel candies, unwrapped
• 1/4 cup heavy cream
• 1 cup graham cracker crumbs
• 1/4 cup melted unsalted butter

1. Prep the crust: Mix graham cracker crumbs and melted butter in a bowl. Press firmly into a 9×9-inch pan and chill for 10 minutes.
2. Make the pudding: Whisk vanilla pudding mix and cold milk for 2 minutes until thick. Fold in sweetened condensed milk and half the whipped topping.
3. Layer the cake: Spread pudding mixture over the crust. Dollop remaining whipped topping on top and smooth gently.
4. Caramel drizzle: Melt caramel candies with heavy cream in a microwave-safe bowl in 30-second bursts, stirring until smooth. Cool slightly, then drizzle over the cake.
5. Chill: Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The caramel seeps into the pudding layer just enough to create a ripple effect—every bite is silky, sweet, and packed with texture.

Tip: For clean slices, dip your knife in hot water before cutting.

Peanut Butter Jello Instant Pudding Cake

This no-bake dessert is a nostalgic crowd-pleaser—creamy peanut butter pudding meets fluffy whipped topping for a treat that’s impossibly easy and irresistibly rich.

Ingredients:

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 1/2 cups cold whole milk
• 1/2 cup creamy peanut butter
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 (14 oz) package graham crackers
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened. Add the peanut butter and stir until smooth.
2. Gently fold in half of the whipped topping until fully combined.
3. Line the bottom of an 8×8-inch dish with a single layer of graham crackers, breaking them to fit as needed.
4. Spread half of the peanut butter pudding mixture over the crackers. Repeat with another layer of crackers and the remaining pudding.
5. Top with the remaining whipped topping and sprinkle with mini chocolate chips (if using). Chill for at least 4 hours or overnight.

The magic? The graham crackers soften into a cake-like texture while the peanut butter pudding stays luxuriously creamy—no oven required!

Tip: For a fun twist, swap vanilla pudding for chocolate or butterscotch.

Mocha Jello Instant Pudding Cake

This dreamy dessert combines the rich flavors of coffee and chocolate in a fuss-free, no-bake treat that’s ready in minutes.

Ingredients:

• 1 (3.4 oz) box instant chocolate pudding mix
• 1 (3 oz) box mocha-flavored Jell-O
• 2 cups cold whole milk
• 1 cup thawed whipped topping (like Cool Whip)
• 1/4 cup chocolate shavings or mini chocolate chips

Instructions:

1. In a large bowl, whisk together the instant chocolate pudding mix, mocha Jell-O, and cold milk for 2 minutes until thickened.
2. Gently fold in the whipped topping until fully combined but still fluffy.
3. Divide the mixture among 4 serving glasses or bowls and refrigerate for at least 30 minutes to set.
4. Top with chocolate shavings just before serving.

The magic? The mocha Jell-O adds a subtle coffee kick that balances the pudding’s sweetness—perfect for a quick dessert with grown-up flair.

Tip: For extra decadence, drizzle with caramel sauce or sprinkle instant espresso powder on top.

Lime Jello Instant Pudding Cake

This retro-inspired dessert is a breeze to whip up, combining the zesty tang of lime with the creamy comfort of pudding—perfect for potlucks or a fun weeknight treat!

Ingredients:

• 1 box (3 oz) lime Jell-O
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup boiling water
• 1 cup cold water
• 1 cup crushed graham crackers (about 8 sheets)
• 1/4 cup melted butter
• 1 cup thawed whipped topping (like Cool Whip), plus extra for garnish

Instructions:

1. Prep the crust: In a medium bowl, mix the crushed graham crackers and melted butter until combined. Press firmly into the bottom of an 8×8-inch baking dish. Chill for 10 minutes to set.
2. Make the filling: In a large bowl, whisk together the lime Jell-O and boiling water until fully dissolved. Stir in the cold water, then add the instant pudding mix and whisk vigorously for 2 minutes until thickened.
3. Fold & layer: Gently fold the whipped topping into the pudding mixture until smooth. Pour over the chilled crust and spread evenly.
4. Chill: Refrigerate for at least 3 hours (or overnight) until fully set. Slice into squares and serve with a dollop of extra whipped topping.

The magic here? The pudding-Jell-O combo creates a silky, mousse-like texture that’s light yet indulgent—no baking required!

Tip: For a tropical twist, swap lime Jell-O for pineapple and add a handful of toasted coconut to the crust.

Butterscotch Jello Instant Pudding Cake

This dreamy dessert combines the nostalgic flavors of butterscotch pudding with a fluffy, melt-in-your-mouth cake—no fancy techniques required!

Ingredients:

• 1 box (3.4 oz) instant butterscotch pudding mix
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup boiling water
• Whipped cream or ice cream (for serving)

Instructions:

1. Preheat oven to 350°F and grease an 8-inch square baking dish.
2. In a bowl, whisk together 1 box instant butterscotch pudding mix, 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. Stir in 1/2 cup whole milk, 1/4 cup melted butter, and 1 tsp vanilla extract until just combined (batter will be thick). Spread evenly in the dish.
4. Slowly pour 1 cup boiling water over the batter (do not stir!). Bake for 30–35 minutes until the top is crackly and a toothpick inserted near the center comes out clean.
5. Let cool 10 minutes. Serve warm with whipped cream or ice cream—the cake will have a gooey pudding layer underneath!

Tip: For extra caramel flavor, drizzle the baked cake with warmed store-bought caramel sauce before serving.

Pistachio Jello Instant Pudding Cake

This dreamy pistachio cake is a retro-inspired dessert with a fluffy texture and vibrant flavor—no fancy ingredients required!

Ingredients:

• 1 box (3.4 oz) instant pistachio pudding mix
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 cup milk (whole or 2%)
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Whipped cream and chopped pistachios (for garnish, optional)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan.
2. In a bowl, whisk together 1 box pistachio pudding mix, 1 cup flour, 1/2 cup sugar, and 1 tsp baking powder.
3. Add 1/4 cup oil, 1 cup milk, 2 eggs, and 1/2 tsp vanilla. Beat until smooth (about 2 minutes).
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.
5. Cool completely, then top with whipped cream and pistachios if desired.

The pudding mix gives this cake an ultra-moist crumb and that iconic pastel-green hue—perfect for potlucks or St. Patrick’s Day!

Tip: For extra nutty flavor, swap 2 tbsp of flour with finely ground pistachios.

Conclusion

With 18 fuss-free Jello instant pudding cake recipes, there’s something here for every sweet tooth! Whether you’re craving a classic or something new, these desserts are sure to delight. Give them a try, then let us know which one’s your favorite in the comments. Loved this roundup? Share the sweetness—pin it on Pinterest for later!