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Panama Canal Cake

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Creamy, nutty and chocolaty cake, everyone loves it!

. Prep
10 min.
15 min.
Ready In
1 hrs
16 servings
Trans-fat Free, Low Sodium
Metric measurements


1cup flour, all-purpose
1/2cup butterVideo melted
1/2cup nuts your choice, chopped
16ounces whipped topping, prepared
1cup powdered sugarVideo
8ounces cream cheese
3cups milkVideo cold, divided
4ounces instant pudding mix, chocolate packaged
4ounces instant pudding mix, vanilla packaged
1teaspoon vanilla extractVideo
1x nuts chopped*
* not incl. in nutrient facts


Mix flour, butter and nuts.

Press into a 9x13 inch baking dish. Bake in a 400 degree F. oven for 10 to 15 minutes until browned.


Combine one container of whipped topping with the powdered sugar and cream cheese.

Spread over cooled crust. Mix 1 1/2 cup cold milk with chocolate pudding and spread over the cream cheese layer.

Mix 1 1/2 cups cold milk with vanilla pudding and spread over the cream cheese layer.

Top with one container of whipped topping and sprinkle nuts over the top.

First published: last updated: 2014-12-16

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 23359% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 131mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 0%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?