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A tender, ultra-moist sheet cake enriched with instant pudding, sour cream, and your favorite mix-ins, finished with a smooth cream cheese frosting.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box cake mix (any flavor, 15.25 oz)
  • as directed eggs, oil, and water for cake mix
  • 1 box instant vanilla or cheesecake pudding mix (3.4 oz)
  • 1 cup full-fat sour cream
  • 1 cup mix-ins such as chocolate chips, toffee bits, crushed cookies, or cinnamon chips
  • 1 tub cream cheese frosting (16 oz)
  • optional garnish: toffee bits, sprinkles, or cinnamon

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • hand mixer or stand mixer
  • Spatula
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F. Butter a 9×13-inch pan and line with parchment overhang.
  2. Prepare cake mix with eggs, oil, and water as directed. Add instant pudding and sour cream; beat until smooth.
  3. Fold in mix-ins gently. Pour batter into pan and smooth the top.
  4. Bake 30–35 minutes or until edges pull from pan and a toothpick near the side comes out clean.
  5. Cool in pan 1 hour, lift out, and chill 30 minutes.
  6. Frost evenly with cream cheese frosting and chill 15 minutes before slicing.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 6gSodium: 380mgFiber: 1gSugar: 30g

Notes

Chill the cake before frosting for clean slices and the best texture.

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