This scoopable pumpkin patch dirt pudding cake is such a fun Halloween dessert! My take on the nostalgic childhood treat consists of a moist and fluffy chocolate cake, creamy chocolate pudding, and crushed Oreo cookie topping. Instead of decorating with gummy worms, add candy pumpkins and royal icing vines to create a cute pumpkin patch!
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Why you'll love this dirt pudding cake
- A nostalgic treat with a chocolate cake twist: Moist, fluffy chocolate cake meets creamy chocolate pudding and crushed Oreos for a scoopable dessert with layers of chocolate flavor.
- Easy pumpkin patch decoration: Candy pumpkins and royal icing vines transform the Oreo “dirt” into a cute pumpkin patch - no intricate decorating skills required!
- Great make-ahead dessert: This pudding cake needs to chill for at least two hours but you could also make it the day before and chill overnight!
- Perfect for Halloween parties: Skip slicing and frosting individual servings. Just grab a big spoon and scoop this festive dessert into bowls!
For more Halloween recipes, try my Black Velvet Cake, Monster Cookie Bars, and Chocolate Caramel Cupcakes with Meringue Ghosts.
Ingredient Notes
- Flour: Use a high-quality, unbleached flour for best results.
- Meringue Powder: If you think royal icing doesn't taste good, get this meringue powder! It tastes like marshmallows!
- Oreos: The best cookie for an easy "dirt" topping!
- Candy Pumpkins: For a cute pumpkin patch decoration, use candy pumpkins. Or stick with the classic gummy worms!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this dirt pudding cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the cake layer
In a medium bowl, whisk together the sugars, oil, egg, and vanilla. Add in the flour, cocoa powder, baking powder, and salt. Mix until fully combined. Lastly, add the milk, and whisk until fully combined. Pour the cake batter into the prepared baking dish. Bake the cake for about 25-28 minutes. We want it to be slightly underbaked.
Make the pudding & chill
In a small saucepan over medium heat, combine the sugar, cocoa powder, and cornstarch. Add the milk and whisk until fully combined. Bring to a boil. Once the mixture is bubbling in the center, continue cooking for one more minute. Remove from heat, then mix in the butter and vanilla. Allow the pudding to cool for about 10 minutes, then pour over the cooled cake nearly to the top. Gently press plastic wrap up against the pudding and chill for at least two hours or overnight.
Decorate
Make the royal icing and crushed Oreos as directed below. Sprinkle the crushed Oreo cookies on top of the pudding. Add candy pumpkins and pipe royal icing vines as desired.
Expert Baking Tips
- Underbake the cake slightly. Bake the cake until it's slightly underdone in the center, as it will continue cooking in the pan once it's removed from the oven.
- Be patient with the pudding. The pudding can take up to 20 minutes to come to a boil, but do not be tempted to turn the heat up!
- Press plastic wrap up against the pudding. This will prevent a skin from forming on the pudding!
Recipe FAQs
Store this dirt pudding cake covered with plastic wrap in the fridge for 2-3 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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📖 Recipe
Scoopable Pumpkin Patch Dirt Pudding Cake
Ingredients
For the chocolate cake:
- 50 g (¼ cup) granulated sugar
- 53 g (¼ cup) brown sugar
- 36 g (3 tablespoon) neutral oil
- 1 egg
- 1 teaspoon vanilla extract
- 45 g (⅓ cup) all-purpose flour
- 21 g (¼ cup) Dutch process cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 56 g (¼ cup) whole milk
For the chocolate pudding:
- 133 g (⅔ cup) granulated sugar
- 21 g (¼ cup) Dutch process cocoa powder
- 20 g (2.5 tablespoon) cornstarch
- 510 g (2 ¼ cups) whole milk
- 28 g (2 tablespoon) unsalted butter
- 1 teaspoon vanilla extract
For the royal icing:
- 14 g (1 tablespoon) water, plus 1-2 teaspoon as needed
- 28 g (2 tablespoon) meringue powder
- 40 g (⅓ cup) powdered sugar
- Green food gel
For topping:
- 12 oreos
- Candy pumpkins
Instructions
For the chocolate cake:
- Preheat the oven to 350 degrees F.
- Grease a 9" pie dish with butter. Set aside.
- In a medium bowl, whisk together the sugars, oil, egg, and vanilla.
- Add in the flour, cocoa powder, baking powder, and salt. Mix until fully combined.
- Lastly, add the milk, and whisk until fully combined.
- Pour the cake batter into the prepared baking dish.
- Bake the cake for about 25-28 minutes. We want it to be slightly underbaked.
- Allow the cake to cool completely.
For the chocolate pudding:
- In a small saucepan, combine the sugar, cocoa powder, and cornstarch.
- Place the pan over medium heat. Add the milk and whisk until fully combined.
- Swap the whisk for a rubber spatula and mix frequently until it comes to a boil. This can take up to 20 minutes but do not be tempted to turn up the heat.
- Once the mixture is bubbling in the center, continue cooking for one more minute. Remove from heat, then mix in the butter and vanilla extract.
- Allow the pudding to cool for about 10 minutes, but continue mixing every couple of minutes to prevent a skin from forming.
- Pour the cooled chocolate pudding over the cooled cake nearly to the top. You may have a small amount of pudding left, which you can pour into a small bowl to enjoy as a chef's snack!
- Gently press plastic wrap up against the pudding and place in the fridge to chill for at least two hours or overnight.
For the royal icing:
- In a small bowl, add the water and meringue powder. Use an electric hand mixer to beat until stiff peaks form.
- Add the powdered sugar, and mix on low speed until fully combined.
- To bring the icing to your desired piping consistency, mix in an additional 1-2 teaspoon water.
- Lastly, mix in a drop or two of green food gel.
- Transfer the royal icing to a piping bag or plastic bag.
For decorating:
- Place the Oreos in a plastic bag, and use a rolling pin to crush into crumbs. Alternatively, you can use a food processor or blender.
- Sprinkle the crushed Oreo cookies on top of the pudding. Add candy pumpkins and pipe royal icing vines as desired.
Notes
- Underbake the cake slightly. Bake the cake until it's slightly underdone in the center, as it will continue cooking in the pan once it's removed from the oven.
- Be patient with the pudding. The pudding can take up to 20 minutes to come to a boil, but do not be tempted to turn the heat up!
- Press plastic wrap up against the pudding. This will prevent a skin from forming on the pudding!
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