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Giant Ding Dong Cake

Rated as 4.71 out of 5 Stars

"If you are a true lover of the small snack cakes, you will LOVE this version!!"
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2 h 15 m servings 672
Original recipe yields 12 servings (1 - 10 inch round cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
  2. In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
  3. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
  4. Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
  5. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
  6. Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 672 calories; 42.7 72 6.5 84 577 Full nutrition

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Read all reviews 160
  1. 195 Ratings

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Most helpful positive review

This is a FUN recipe! I have made it as a cake and as cupcakes. For the cake version, I agree that you should make it in layers, rather than putting all the filling into the center. As cupcak...

Most helpful critical review

Guys, I feel I can follow a recipe and do a pretty good job... but I did not care for this recipe, the filling just did not cut it, it tasted so bad to me I could not even put it in. Just frost...

Most helpful
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Least positive

This is a FUN recipe! I have made it as a cake and as cupcakes. For the cake version, I agree that you should make it in layers, rather than putting all the filling into the center. As cupcak...

The flavor of this cake was very good, but I guess I'm not a bit "Ding Dong" fan....I thought there was too much cream filling in one place. I made this again but as a 3-layer torte with half t...

Loved it! Made it twice in one week! Just a few helpful hints that I feel were left out of the recipe. 1st, the recipe doesn't clarify which kind of choc. chips. Don't use milk chocolate, use se...

Well, I made this cake just yesterday. I just couldn't do the cutting and scooping out the cake. So I spooned the filling into a decorator's bag and pipped the filling into the cake. I made seve...

This cake was a delicious one in deed. However i have to agree that having all the cream in the centre is a little too much. As stated in some reviews that it was not as dry as the real ding d...

Holy Moly is this good! I made this 3 times in 10 days as everyone loved it!!! It's definitely the new favorite in our home. I used 2 9-inch pans instead of a 10 inch--that way I wouldn't have t...

This recipe was SO good!!! I tested it out on fiance and kids first, then took it to work after receiving their 5 star rating. The girls at work went crazy!! All are begging for the recipe!! ...

Wow, this was such a great idea! I made mine into cupcakes and used a pastry bag to fill them for a birthday party, and people were begging for the recipe. I would recommend that you not skip ...

Great recipe. Didn't change anything.....but I made mini cupcakes. Got 36 mini's out of this recipe. For those who plan to make this, cupcakes are best the day after. If you taste test right awa...