Best 3 Guadalupe River Bottom Pudding Cake Recipes

In the heart of Texan cuisine lies a delectable dessert that harmonizes flavors and textures like a symphony - Guadalupe River Bottom Pudding Cake. This extraordinary treat, passed down through generations, boasts a moist and tender crumb cake base, a velvety smooth pudding filling, and a luscious caramel sauce that intertwines each bite with a sweet, buttery embrace. Indulge in the original Guadalupe River Bottom Pudding Cake recipe, a classic that stays true to its roots. For a touch of innovation, explore the decadent Chocolate River Bottom Pudding Cake, where rich cocoa amplifies the chocolate lover's delight. For those seeking a gluten-free option, the Gluten-Free River Bottom Pudding Cake provides an equally delightful experience, ensuring everyone can savor this Texan treasure.

Check out the recipes below so you can choose the best recipe for yourself!

GUADALUPE RIVER BOTTOM PUDDING CAKE

Guadalupe River Bottom Pudding Cake image

Make and share this Guadalupe River Bottom Pudding Cake recipe from Food.com.

Provided by Recipe Junkie

Categories Gelatin

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter or 1/2 cup margarine
1 cup flour
1 cup pecans, chopped fine
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (8 ounce) carton Cool Whip
1 (4 ounce) package instant vanilla pudding
1 (4 ounce) package instant chocolate pudding mix

Steps:

Mix first three ingredients together and pat into 9x13" pan.
Bake at 350 for 20 minutes.
Cool.
While bottom layer cools, blend cream cheese, sugar and 1 cup of the cool whip.
Spread over cool crust.
Prepare puddings separately according to package directions.
Spread vanilla pudding over cool whip mixture.
Spread chocolate pudding over vanilla pudding.
Top with remaining cool whip and garnish with shaved chocolate.
Chill several hours or overnight.

GUADALUPE RIVER BOTTOM PUDDIN' CAKE

Guadalupe River Bottom Puddin' Cake image

A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings.

Provided by LKENNON

Categories Cake Recipes

Time 2h50m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
½ cup butter, softened
1 cup finely chopped walnuts
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed, divided
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups milk
1 teaspoon vanilla extract
1 (1.5 ounce) bar chocolate candy bar, grated

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 44.7 g, Cholesterol 45 mg, Fat 27.8 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 15 g, Sodium 393.8 mg, Sugar 31.2 g

GUADALUPE RIVER PUDDING

Guadalupe River Pudding image

When I was little my aunt used to make this when I came to visit. It is so easy to make and delicious. It makes a lot so you can separate it out into tow 8x8 pans and freeze one for later.

Provided by 911spatcher

Categories Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1/2 cup butter
1 cup chopped pecans or 1 cup walnuts
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
1 (3 1/2 ounce) package instant vanilla pudding
1 (3 1/2 ounce) package chocolate instant pudding
2 cups milk
Cool Whip
chocolate curls (to garnish)

Steps:

For the crust:.
Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
Refrigerate to set. Cut and serve. Can freeze for several months.

This recipe combines the simple, comforting flavors of cake and pudding.

Tips:

To ensure the smoothest batter, let your butter come to room temperature before creaming it with the sugar.
Don't overmix the batter once the dry ingredients have been added. Overmixing can lead to a tough, dense cake.
Use a 9x13 inch baking pan for this recipe. A smaller pan will make the cake too thick and dense, while a larger pan will make it too thin and spread out.
The cake is done when a toothpick inserted into the center comes out clean. Be careful not to overbake, as this will dry out the cake.
Allow the cake to cool completely before serving. This will help the pudding to set and the cake to firm up.

Conclusion:

Guadalupe River Bottom Pudding Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and rich, chocolatey pudding filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to serve, give this recipe a try. You won't be disappointed!