Hands Down The Best Cake-Filling You’ll Ever Eat

I have amnesia. I have where-I-found-this-recipe amnesia. For that I am truly sorry, because whoever created this deserves a stinkin’ cake-filling medal.

Ain’t even kidding!

Look at this lovely bowl full of fluffy cake-filling nirvana:

Hands Down The Best Cake-Filling You'll Ever Eat

We’ll just cut the chit-chat and get right to it, shall we?



1 large box vanilla instant pudding mix.

1 1/2 – 2 cups Cool Whip or heavy cream


* Mix pudding mix as directed, except use only half the milk called for (1 1/2 cups).

* Place in fridge for about 5 minutes to set.

* Fold in Cool Whip or whipped heavy cream (I used 1 1/2 cups Cool Whip)

* Makes enough to fill and top a two-layer cake.

As soon as I made the filling and knew it was gold, my brain immediately started to play around with it for modifications:

* Cut up fruit and add to filling.

* Add mini chocolate chips.

* Flavors, so many flavors of pudding available to try!

* One flavor filling to fill the cake – another to top the cake.

* Use on cupcakes!

* Pancake, waffles and French Toast filling!

* Make and hide in the back of your fridge – for your spoon only!

Hands Down The Best Cake-Filling You'll Ever Eat

Here’s how thangs went down:

* Years ago, I found a filling that spoke to me on paper, but I never got around to making it. I copied it and tucked it away, until now.

* I had a new cake recipe that I wanted to try.

* I thought I’d try the filling too.

* Turned out the filling was so good that I didn’t frost the cake, I simply used the filling to fill and top the cake.

* We almost fainted from the sheer joy and deliciousness.

Full Disclosure: We didn’t come near to fainting, but if I could have, I would have.

* After I filled and topped the cake, we licked the container clean that held the filling. Like kids. I had it on my fingers and face and shirt. I ain’t ashamed.

* We ate a piece of cake each and fell in love. With the cake-filling. Cause we’re already in love with each other. Just thought I should clarify. But, totally feed this to someone whose affection you seek. It should do the job.

People. Try this filling. DO IT!

I soooo want to link where I found this bit of cake-filling nirvana, but I don’t know to whom the credit belongs.


If y’all will excuse me, I need to go make filling.

No cake.

Just filling.

Please Share on Your Favorite Social Media! ~ OMT thanks you! ~
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  1. Michele (Finch Rest) says:

    Oh what a fun post – I am sooooooooooooooo going to make this, how can I not, right????

    Thanks for the inspiration! Bet it’d be good with cinnamon and nutmeg for a bit of fall flavor.

  2. This sounds like I would eat it right from the bowl! Did you refrigerate the cake? If there were leftovers.

  3. Cami Ricks says:

    It may have come from a recipe that I found and use all the time except, you add sliced strawberries, and use it as a filling for cinnamon/sugar and buttered baked tortillas. You just roll the filling up in them. I found them kind of messy for my kids to eat, due to the yummyness squishing out both ends, so I cut the tortillas into strips with my pizza cutter. I then, fry them in a thin layer of oil, in the frying pan until just starting to turn golden. I have a gallon zip lock bag with cinnamon and sugar ready. I just put them in the bag after I let some of the oil drip off, and shake. I then place them in a bowl and have my yummy strawberry cream dip ready and we can eat them like they are chips and dip. Sooooo good!!☺ Great for Get-togethers too!

  4. Patti Menow says:

    I have been making a coolwhip icing that came from the coolwhip container many years ago. The only difference is the recipe adds 1/4 cup of confectioners sugar tot he pudding mix and uses 1 cup of milk and the whole cool whip container. The chocolate pudding icing is amazing. My family likes it on chocolate cake. I agree it is amazing.

  5. Will the cake have to be refrigerated? Because of the milk/whipped topping that’s in this filling?

  6. I used this filling last night for a cake for hubby’s birthday. I just got a phone call from my 5 year old daughter to ask if she could lick some of the cream (cake filling) in the bowl in the fridge … ” it’s sooo yummy”.

  7. Sounds wonderful as a cake filling! Will have to try. I have previously made a very simple slice. Beat together a packet of vanilla pudding mix with a carton of thickened cream and put it between two layers of Lattice biscuits in a slice tin to set! Divine!! Lattice biscuits in Australia are a flaky pastry cookie with a sweet glaze on the top. Yum!

  8. If anyone has ever made dirt, you use vanilla pudding n cool whip for that recipe. You don’t half the pudding though. To make you crush Oreos. The crushed Oreos resemble dirt. You put a layer of the pudding/cool whip mixture, then a layer of the crushed Oreos. They repeat the layers again ending w the crushed cookies. Yumminess!!! You can place in 13×9 cake pan n decorate w gummy worms coming out for kids, or for a bridal shower, place in a new pretty decorative planter (you can line with plastic first if u want) then place artificial flowers in the top. It will look like a plant. Everyone will b surprised when u then grab a new spade, I guess you call it, tool u use to dig out the dirt to plant a flower. You actually use the spade as a serving spoon. Very cute. Then the bride gets to keep the planter n spade to either use again for dirt or as a real planter. Very cute n very yummy. Oh and I’ve seen it used for Halloween w cookies made to look like gravestones. I also made in 13×9 for my sister baby shower. She was expecting a boy. I placed a boy doll sitting in the dirt n placed matchbox size cars around… bulldozer etc. very cute. Have fun w it! : )

  9. I agree with you that this is excellent AND it also makes a VERY good fruit salad base. Just make it the way you suggested and throw in what ever canned (drained) fruit and/or fresh fruit and adjust amounts for the amount of fruit you’re using. I make this as a treat at holidays 🙂

  10. Irene Kuhr says:

    I use this filling to fill my mini Cream Puffs. Yum!!

  11. I have always made this as a fruit dip. But I add 1-2 tablespoons of orange juice concentrate, an 8 oz. block of cream cheese and a 7 oz tub of of marshmallow. The cream cheese and marshmallow make it a sturdy filling.

  12. Is this filling sturdy enough to hold the layers in a 3-4 layer cake?

  13. I use half the cream and add vanilla ice cream. Whip the ice cream till s mouth, add whipping cream and pudding. Chill until ready to serve.

  14. Can I use this filling for cakes covered with fondant? And will it hold when I stack cakes? It sounds delicious and I’m eager to try it.

    • I’ve never tried that, Marcha. This filling is light and fluffy, so it might be a problem with a heavier fondant. I say try it experimentally and see, then let us know.

  15. LInda Shirley says:

    This is the filling in a simple dessert I have been making for over 40 years. Did not invent. Chocollate Éclair. Some call it “icebox”. Layer graham crackers, filling, g crackers again and filling and crackers. Let set up in fridge and top with a chocolate ganache. Refrigerate for at least 8 hours. I use it for fillings for other things.

    If you need a very last minute simple cake frosting that I thought of in a pinch, use cool whip, amount needed to cover cake, and add DRY pudding mix (any flavor) gradually until it thickens and stabilizes. Makes a nice trim for pudding pies also. Have also used this as a fruit dip (lemon pudding).

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