Guadalupe River Bottom Puddin' Cake Recipe -
Guadalupe River Bottom Puddin' Cake Recipe
  • READY IN ABOUT 3 hrs

Guadalupe River Bottom Puddin' Cake

Recipe by  

"A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    2 hrs 50 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool.
  3. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2006

My parents made this when I was little and now I make this for my family. We also have made it with graham cracker crust and banana pudding for banana cream dessert and have made oreo dessert out of it by making an oreo crust with 1 lb of oreos, crushed and 1/4 c margarine, melted.Press into bottom of pan and let sit until cool before you add other layers. They make good no bake options. It also helps to cool all layers completely before adding next layer. We sometimes stick it in the freezer to speed it along.

Most Helpful Critical Review
Jun 17, 2004

There was just nothing special about this. It was more like just eating chocolate pudding with whipped cream, not like a cake at all.


28 Ratings

Oct 09, 2003

my grandma has been making this for years and it is our family favorite. it is soooo good, you'll want to eat the whole pan. we've always topped it with chopped nuts, but i like the idea of chocolate shavings on top! i just made two pans yesterday and topped them with fall leaves sprinkles for the thanksgiving holiday.this is the best dessert in the whole world!!! oh and just a tip - don't use skim milk, it's too watery and will make your crust soggy - speaking from experience. use at least 2% - thats what i usually use.

Oct 09, 2003

I have been making this excellent, tasty dessert recipe for years. On occasion I will make two slight changes. When mixing the instant pudding and milk together, I add two teaspoons of instant coffee granuals to give it a mocha flavor and use pecans instead of walnuts. Either way you prefer, it is always a winner in our family, especially for the "chocoholics".

Mar 09, 2011

cant go wrong with this recipe!

Oct 09, 2003

Oh My! I have been looking for this recipe. We call it something different but whatever the name, it is one guaranteed to please a crowd! Thanks!

Jan 14, 2004

I actually got this recipe from a coworker while living in Tennessee and it has been a big hit everytime I make it. When I moved back to CA, I lost the recipe and upon searching through All Recipes, I stumbled across this one. Cool! I've made this throughout the last several months and is a big hit with everyone that has tried it. I'm asked to make it for our gatherings and just to have when relaxing and doing nothing. I have also passed this onto a couple of friends and now they can't stop making it for their families and associates. The changes I've tried are a thicker crust by adding more flour, butter, and nuts. I've also increased the size of the pan. I have found that the pudding should be at a consistency where it's creamy so that it makes it easier to spread onto the cream cheese layer. For a larger pan than the recipe calls for, I use the large boxes of pudding with a small box and increase the amount of milk dependant on consistency. All in all, this will continue to be a big hit and your family and friends will love once you make it.

May 16, 2011

Tasted great... not exactly the taste i remember from my friends pudding cake, but it will do for now until i find her recipe!


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  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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