You are here

Eggplant Pudding Cake

Global.Platter's picture
Ingredients
  Yellow cake mix package 15 Ounce (2 Layer Slice)
  Vanilla instant pudding and pie filling 3 1⁄2 Ounce (1 Package)
  Eggs 4
  Sour cream 1 Cup (16 tbs) (0.5 Pint)
  Oil 1⁄4 Cup (4 tbs)
  Grated egg plant 2 Cup (32 tbs), peeled
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Cloves 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
Directions

Combine all ingredients in a large mixing bowl.
Blend, then beat at medium speed of electric mixer for 4 minutes.
Pour into a greased and floured fluted tube pan.
Bake at 350 degrees for 1 hour 10 minutes, or until cake tests done.
Do not underbake.
Cool in pan 15 min.
Remove from pan & finish cooling on rack.
Sprinkle with sifted powdered sugar, if desired.
Note:For mellowing of flavors, cover & store overnight.
Do not use cake mix which has pudding added.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

Rate It

Your rating: None
4.13889
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3492 Calories from Fat 1444

% Daily Value*

Total Fat 164 g252%

Saturated Fat 55.7 g278.6%

Trans Fat 0 g

Cholesterol 965.5 mg321.8%

Sodium 4905.7 mg204.4%

Total Carbohydrates 466 g155.5%

Dietary Fiber 27.4 g109.6%

Sugars 273.3 g

Protein 55 g109.4%

Vitamin A 48.7% Vitamin C 21.4%

Calcium 50.7% Iron 30%

*Based on a 2000 Calorie diet

0 Comments

Eggplant Pudding Cake Recipe