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“Light” Ding Dong Cake: A Nostalgic Treat, Reimagined

I still remember the thrill of opening my lunchbox as a child and finding a Ding Dong nestled amongst the usual suspects. That perfectly symmetrical, chocolate-covered dome filled with creamy deliciousness was pure joy. While those iconic treats were a sometimes indulgence, this “light” Ding Dong Cake offers a way to recapture that joyful flavor without the guilt. It’s a whimsical dessert that brings back childhood memories, perfect for sharing with family and friends!

Recipe Overview

Prep Time: 15 minutes
Cook Time: 0 minutes (Refrigeration Time Required)
Total Time: 15 minutes + Refrigeration
Servings: 16
Yield: 1 9×13 inch cake
Dietary Type: Reduced Fat

Ingredients

8-9 Ding Dong Chocolate Snack Cakes
1 (8 ounce) package low-fat cream cheese
1/2 cup sugar (can substitute with Splenda)
1 teaspoon vanilla
16 ounces Cool Whip Lite (divided)
2 (1 ounce) boxes sugar-free instant chocolate pudding mix
1 (1 ounce) box sugar-free instant vanilla pudding mix
3 cups low-fat milk
1/4 cup mini chocolate chips, if desired

Equipment Needed

9×13 inch pan
Mixing bowls
Electric mixer or whisk
Spatula

Instructions

Begin by preparing the base. Slice the Ding Dongs in half lengthwise. Arrange the sliced Ding Dongs in a single layer in the bottom of a 9×13 inch pan, ensuring the cream side is facing upwards. You may need to trim a Ding Dong or two to fit them snugly in the pan.
Next, prepare the cream cheese layer. In a mixing bowl, soften the low-fat cream cheese. This can be done by leaving it at room temperature for about 30 minutes or microwaving it briefly (about 15-20 seconds).
Add the sugar (or Splenda), vanilla, and half of the Cool Whip Lite (8 ounces) to the softened cream cheese. Mix until the mixture is smooth and well combined. An electric mixer is helpful for this, but a whisk and some elbow grease will also do the trick. Be careful not to overmix, as this can cause the cream cheese to become thin.
Spread the cream cheese mixture evenly over the sliced Ding Dongs, creating a smooth and consistent layer.
Now, prepare the pudding layer. In a separate mixing bowl, combine the sugar-free instant chocolate pudding mix, the sugar-free instant vanilla pudding mix, and the low-fat milk.
Whisk the pudding mixture vigorously until it begins to thicken. This should happen relatively quickly, thanks to the instant pudding mix. Continue whisking until the pudding reaches a thick, spreadable consistency.
Carefully spread the thickened pudding mixture evenly over the cream cheese layer. Take your time to ensure the entire surface is covered smoothly.
Finally, spread the remaining Cool Whip Lite (the other 8 ounces) on top of the pudding layer, creating a light and fluffy topping.
If desired, sprinkle the mini chocolate chips evenly over the Cool Whip topping.
Refrigerate the cake for at least 2 hours, or preferably longer, to allow the flavors to meld together and the cake to set completely. This is crucial for achieving the right texture and preventing a soggy cake.

Expert Tips & Tricks

Cream Cheese Tip: Ensure your cream cheese is properly softened. This prevents lumps in your filling and allows for a smoother, more even spread. If you forget to take it out in advance, you can soften it in the microwave, but do so in short bursts (5-10 seconds) to avoid melting.
Pudding Consistency: The pudding layer should be thick enough to hold its shape but still spreadable. If it becomes too thick, add a tablespoon or two of milk to thin it out. If it’s too thin, let it sit for a few minutes to thicken further.
Sweetness Level: Adjust the amount of sugar or Splenda to your liking. If you prefer a less sweet dessert, start with 1/4 cup and taste as you go. Remember, the Ding Dongs and pudding mixes already contribute to the overall sweetness.
Make Ahead: This cake is perfect for making ahead of time! Prepare it up to 24 hours in advance and store it in the refrigerator until ready to serve.
Neat Slices: For clean, neat slices, use a warm, wet knife. Wipe the knife clean between each cut.

Serving & Storage Suggestions

Serve the “Light” Ding Dong Cake chilled directly from the refrigerator. Cut into squares and serve individually. It’s a perfect dessert for potlucks, parties, or a simple family treat.

Store any leftovers in the refrigerator, covered tightly, for up to 3 days. The cake may become slightly softer over time, but the flavor will remain delicious. Freezing is not recommended, as the Cool Whip can change texture upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173.2 kcal	N/A
Calories from Fat	75 g	44%
Total Fat	8.4 g	12%
Saturated Fat	6.1 g	30%
Cholesterol	13.6 mg	4%
Sodium	273.4 mg	11%
Total Carbohydrate	21.4 g	7%
Dietary Fiber	0.5 g	1%
Sugars	16.9 g	67%
Protein	4.1 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Gluten-Free: While the original Ding Dongs contain gluten, you could attempt this recipe using gluten-free chocolate cupcakes or brownies as a base, although the texture may differ.
Dairy-Free: Substitute the low-fat cream cheese with a dairy-free cream cheese alternative, the Cool Whip Lite with a dairy-free whipped topping, and the low-fat milk with almond or soy milk. Ensure the pudding mixes are also dairy-free.
Flavor Variations: Experiment with different pudding flavors! Peanut butter, butterscotch, or even pistachio pudding could create interesting flavor combinations.
Fruit Addition: Add a layer of sliced bananas or strawberries between the cream cheese and pudding layers for a fruity twist.
Extracts: Enhance the flavor by adding a few drops of almond extract or peppermint extract to the cream cheese mixture.

FAQs (Frequently Asked Questions)

Q: Can I use regular cream cheese instead of low-fat?
A: Yes, you can use regular cream cheese, but it will increase the fat content of the dessert.

Q: Can I use a different type of sweetener?
A: Absolutely! Honey, maple syrup, or agave nectar can be used in place of sugar or Splenda, but keep in mind they may slightly alter the flavor and texture.

Q: How long does the cake need to refrigerate?
A: Ideally, refrigerate for at least 2 hours to allow the flavors to meld and the cake to set. Overnight refrigeration is even better.

Q: Can I use a different size pan?
A: A 9×13 inch pan works best, but you could use a slightly smaller pan for a thicker cake or a larger pan for a thinner cake. Adjust the number of Ding Dongs accordingly.

Q: The pudding layer is too runny. What can I do?
A: Allow the pudding mixture to sit for a few more minutes to thicken. If it remains too runny, add a tablespoon of cornstarch to the mixture and whisk until combined.

Final Thoughts

This “Light” Ding Dong Cake is a delightful way to enjoy a nostalgic treat with a modern twist. It’s simple to make, customizable to your preferences, and sure to be a hit with everyone who tries it. Gather your ingredients, preheat (figuratively speaking!), and get ready to create a dessert that’s both fun and delicious. Don’t hesitate to experiment with different flavors and toppings to make it your own! I hope you enjoy every bite!

“light” Ding Dong Cake Recipe