I’ve never tried. Cool Whip isn’t available in Germany so, I’m not quite sure. And we don’t have a product that resembles whipped toppings.

That said in American recipes we often mix Cool Whip and instant pudding, so you could try a tub of thawed cool whip and mix it with a 3.4 ounce instant vanilla pudding, just keep in mind that it will be a different cake. And you’ll also want to store it in the fridge.

So, in essence, you’ll have to be ok with experimentation, but it might also create something new and delicious. If you try, please let us know if it works out for you. Have fun! 🙂

Hi Hirlande. I’m so glad you found the recipe and I hope making it brings you joy. Just keep in mind that it’s an easier, faster (and less messy) version of a traditional Bee Sting Cake. That said, I think it’s a lovely recipe and the one my husband requests for each special occasion. 🙂

How many layers did you end up cutting the cut into with your Zenter pan?

Yes, you can make the Bee Sting Cake the day before. The best method is to bake the cake and prepare the filling separately, then assemble it the next day. This keeps the texture of the cake light and the filling fresh. Just store the cake covered at room temperature and the filling in the fridge until you’re ready to put it together.

Can this be made the day before? Or make the cake but don’t put it together with the filling until the next day?

I’ve used both a 9 and a 10-inch springform. While the cake won’t have the same height in the 10-inch springform, but you still get enough rise that you can easily slice the cake. Hope that helps, happy baking. 🙂

I drizzled a little honey on top too. Perfect addition!

I am so very impressed with this recipe. I found it easier to make than a boxes mix. The taste was not too sweet and super light and fluffy. I had not issues cutting it with a large serrated knife. I find the cake to have endless possibilities. I can envision adding orange zest to the batter and Mandrin oranges to the vanilla pudding filling. I also thought adding banana pudding and sliced bananas would be good with walnuts instead of almonds. Do you think you would be able to add chocolate to the batter…by way of maybe cocoa powder, without making the batter too stiff? Again..just really,really loved this recipe. Went so lovely with a cup of hot black coffee.

Hi JoAnn. Great question. I use a standard 3-ounce package (Jello brand) instant pudding mix. I just updated the recipe card. You can also find most products linked in the recipe cards. Sometimes the brands may vary though. I hope that helps. Happy baking. 🙂

Are you talking about ‘traditional’ pudding mix (like Dr. Oetker)? I’ve never tried it, but I think you’d need a stronger stabilizer than whipped cream (Sahne). I say that because growing up, we had pudding a lot for dessert and would make it as directed by the package instructions, then let it cool and fold in some freshly whipped cream (and top with fresh strawberries). So, the consistency would be very similar, and I don’t think it’ll be strong enough. But if you add a stabilizer like “Whip It” (Sahnesteiff), you might probably achieve the right consistency.
The more I think about it, it should be possible. You could also add cornstarch and even a couple of eggs to thicken the pudding and turn it into a cake filling. Good luck, let me know how it works out. 🙂