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

Guadalupe River Bottom Puddin' Cake

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"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.


27 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".

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!

Jun 21, 2004

A big hit for Father's Day, but I really could not taste the cream cheese layer. Next time I will double that layer only. Otherwise, very good.

Mar 09, 2011

cant go wrong with this recipe!

May 03, 2004

My Mom has made this recipe for years, and I just love it!!! I have to rate it 4 stars because it ALWAYS seems that it takes me three times as long to back the crust as directed. Who knows...could be my crazy oven. But other than that...fabulous and definitely a crowd pleaser!


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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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