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!

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.

Cake Filling Heaven


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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!

    • CAMI!!! I die! That sounds soooo good!!!

    • CLAIRE WOOD says:

      I first encountered it when the Jello Pistachio pudding first hit the market. There was a dessert called Watergate cake which was all the rage and would make an appearance at nearly every pot luck or party for well over 2 years.

      I have used the formula in many variations; my favorites are vanilla and chocolate though. This makes a wonderful frosting for coconut cake!

      • Watergate cake! lol! I can hardly convince myself to make a buttercream filling since I’ve made this one. Soooo good!

      • Kathy Boynton says:

        You took the words right out of my mouth Clarie Wood. I’ve made this combo years ago with the Watergate cake also. It’s good no matter what combination you use it. I’ve also made the instant pudding mixed with the whole box of Dream Whip. I’m not even sure they make that anymore. It was just like instant pudding the way you would make it but it tasted like an imitation cool whip/whipped cream. I never tasted it by itself only mixed with the pudding mix. Thanks for the memories. I haven’t thought about this is a long time. I’m going to have to whip up a batch for old time sakes LOL.

  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).

  16. Is this solid at room temperature?

    • When the chilled pudding mix is mixed with Cool Whip it’s chilled because I’ve taken both from fridge. Once the cake is filled and topped, you can either serve immediately – or – I put, covered, in fridge until about 30-minutes prior to serving. Hope this helps.

  17. Lindsay says:

    Kraft “what’s cooking” uses it as their filling for mini shaft shells topped with berries and sprinkled with powdered sugar. Making it for Mother’s Day tea party this week. But love the idea for cake filler.

  18. Kathy W says:

    This sounds so delicious! Gonna try it as soon as I can. I already make something like this, but I make it with Dream Whip. The recipe is on most Dream Whip packages. It is heavenly! So trying this will be a real treat as well! And a whole lot easier to make.

  19. I am making champagne cupcakes with champagne frosting for my friends 50th Birthday this weekend so this will be a perfect addition to mix my champagne soaked strawberries into and fill each cupcake. I will let you know how it turns out. Honestly, not a champagne fan but bought the best so I hear and can not wait for them to be awesome! Thank you for sharing!!

  20. Wow, this sounds amazing and I must try! When you use heavy whipping cream, do you whip it then put it in with the pudding mix? I can’t wait to make this!

  21. Lizzy Smith says:

    I use this filling with lemon pudding for one of the trifle layers along with berries and it’s one of our family’s favorite desserts. Now I’ll have to try the filling the other ways mentioned. Yum!

  22. I have made this 2x now. The first time was for a bridal shower and it went so well that I was asked to do another one for the Elks lodge! Yummmmm!!!

  23. Katherine says:

    A good icing or fruit dip is 1 large jar of marshmallow crime, 1 block or small tub of cream cheese, 1 tub of whip cream, mix all together and ice or dip. Can add a little jam for color and flavor. Or grated pecans.

  24. You had me running to grab my old recipe book to look up the very similar recipe I copied from magazine ads that appeared in the early 1980s (I think! It was quite a while ago). It was either sponsored by Cool Whip or Jello and called Smooth ‘n Creamy Frosting.
    1 pkg (4 serving size) instant pudding, any flavour
    1/4 cup confectioners sugar
    1 cup cold milk
    1 8 oz container Cool Whip
    Combine pudding mix, sugar & milk in small bowl. Beat on low speed about 1 minute. Fold in Cool Whip and spread on cake immediately. Refrigerate.

  25. Would this work to fill clothespin cookies or is it to “soft”?

  26. Layne Madsen says:

    This is basically the recipe I use for a multitude of spring/summer desserts! With so many different flavors of puddings you are only limited by your imagination! Our “go to” favorites are fruit salad usually made with vanilla pudding & a mixed berry trifle made with cut up pound cake and cheesecake flavored pudding. These are so delicious that I rarely, if ever, have any leftovers…no matter how much I make! People just keep eating until it’s all gone, LOL! I’m going to have to give it a try as a simple frosting/filling for cake. It would be a nice, light, change from heavier frosting for the warm weather! Thanks for the idea!

  27. Carol Ann Brubaker says:

    I have made this filling and frosting for over 50 yrs. I made mine with chocolate pudding and at the time Lucky Whip. On a chocolate cake it was luscious.

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