Fruit Pudding Cake
A delightful fruit pudding cake that combines tender cake with a sweet fruit topping and crunchy nut streusel. Perfect for family gatherings or casual desserts, it offers a harmonious blend of fruity flavors, moist texture, and a satisfying nutty topping that appeals to all ages.
Ingredients
Instructions
- Drain the fruit cocktail from the number 2 can.
- Fold the drained fruit into the batter mixture.
- Pour the mixture into an ungreased 6 x 10 or 9 x 9-inch Pyrex pan.
- Mix together 1/2 cup brown sugar and 1/2 cup chopped nuts.
- Sprinkle the brown sugar and nut mixture on top of the batter.
- Bake in a preheated oven at 325°F (163°C) for 1 hour.
Tips & Substitutions
To enhance the flavor of your Fruit Pudding Cake, consider adding a splash of vanilla extract or a pinch of cinnamon to the batter. If you don’t have brown sugar, white sugar can be used, but it may alter the taste slightly. You can also substitute the fruit cocktail with fresh fruits like berries or peaches for a seasonal twist. This cake pairs beautifully with Fruit-Yogurt Delight.
Serving Suggestions
Serve the Fruit Pudding Cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream. It makes a delightful dessert after a meal or can be enjoyed as a sweet snack. Pair it with a cup of tea or coffee for a comforting afternoon treat. This cake also complements well with a light salad for a balanced brunch.
Storage & Reheating
Store any leftover Fruit Pudding Cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual slices in the microwave for about 20-30 seconds, or warm the whole cake in the oven at 300°F (150°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Pudding Cake contains roughly 155 calories, with 3g protein, 33g carbohydrates, and 2g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 962mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of canned fruit cocktail?
Yes, you can use frozen fruit in this recipe. Just make sure to thaw and drain it thoroughly to prevent excess moisture in the batter. This can add freshness and a different texture to your cake, creating a delightful variation.
Is it necessary to sift the flour for this recipe?
Sifting the flour is recommended as it helps to aerate the flour, resulting in a lighter texture. If you skip this step, be sure to spoon the flour into the measuring cup and level it off to avoid packing it down, which can lead to a denser cake.
How can I make this cake gluten-free?
To make a gluten-free version of the Fruit Pudding Cake, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum, or add a teaspoon to help with the cake's structure. The texture may vary slightly, but the flavor will remain delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).