Total Time
15mins
Prep 10 mins
Cook 5 mins

Prep time does not include waiting to cool down completely over night. :-)

Directions

  1. Prepare pudding according to package direction.
  2. Cover (so it will not get that icky skin) and let completely cool down over night.
  3. Do NOT put it in the fridge.
  4. Lay butter next to it, so butter and pudding will have the same temperature later.
  5. On the next day, mix butter with mixer on medium speed until it is fluffy.
  6. Add pudding- one spoon after the other.
  7. Mix constantly.
  8. If pudding is mixed completely with the butter, blend everything well some seconds, so that it is mixed up completely and is free of lumps.
  9. TIP: Please do not use fat reduced products or a cheap pudding- the taste will not as good as with rich ingredients.
Most Helpful

i am from germany and this is my favorit cake. i was happy to find an american version. It comes very close to my german recepe and it is very easy to bake.

angiefood November 15, 2007

I really liked this recipe! I used it to top off my german donauwelle kuchen, and it turned out great! Thank you for sharing this recipe!

what are we eating tonight? February 15, 2006

I really thought I was going to love this recipe, and it is good, but just not what I expected. I think it has too much of a buttery taste for me. I still think it is a good recipe and will probably try it again. It is easy to make.

Jellyqueen February 22, 2004