Everyone knows that I have a major love for Dr Pepper. Probably a little too much, but I’m perfectly happy with that! Other than drinking it, I really enjoy using it in recipes to create bold, new flavors, like with this super moist and delish Dr Pepper Chocolate Pudding Cake!

I know, Dr Pepper AND chocolate is like the best of all worlds, right?! You’re welcome 😉

I’m not a huge fan of cake, though, unless it’s really flavorful and gooey tasty. This pudding cake is just that! It’s almost like a cobbler type cake, in that there’s so much chocolaty, pudding-y (yes, I’m making that a word) goodness to it in every bite.

Ingredients

• 1/2 cup & 2/3 cup Unsweetened Cocoa Powder
• 1/2 cup & 2 cups Sugar
• 1/2 cup Brown Sugar, packed
• 1 1/2 cans (about 20 oz.) Dr Pepper
• 1 1/2 cups All-purpose Flour
• 1 1/2 tsp. Baking Powder
• 1 1/2 tsp. Baking Soda
• 1 tsp. Salt
• 2 Eggs
• 1 cup Milk
• 1/2 cup Coconut Oil, melted
• 2 tsp. Vanilla

Directions

1. Heat oven to 350 Degrees F. Spray or line a 9×13 baking dish, set aside.
2. In a saucepan, heat 1/2 cup cocoa powder, 1/2 cup sugar, 1/2 cup brown sugar and Dr Pepper (I used 20 oz. so about 1 1/2 cans) over medium heat until creamy.
3. Mix the remaining ingredients until well-combined, pour into cake pan. Pour the still-hot pudding mixture from the saucepan evenly over top.
4. Bake for 25-30 minutes. Serve with whipped topping, ice cream, strawberries, whatever you’d like!

If you want even more pudding-to-cake ratio, simply double the amount of ingredients you do for the saucepan step! Simple and quick for a fabulous dessert!

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