Head Over Heels Pudding Cake
Head Over Heels Pudding Cake combines rich chocolate and nutty Grape-Nuts with a moist, tender cake, perfect for dessert lovers seeking comfort and unique flavor combinations.
Ingredients
Instructions
- Mix the margarine, 3/4 cup sugar, milk, 2 2/3 tablespoons of cocoa, salt, flour, baking powder, Grape-Nuts cereal, and vanilla into a batter.
- In a separate bowl, combine 1/2 cup sugar, honey, and 1/4 cup cocoa with a few ounces of water to make a sauce.
- Spoon the cocoa-honey mixture over the batter in the casserole dish.
- Bake in a 350°F oven for 45 minutes.
- Serve from the casserole dish, turning each serving into an individual dessert bowl.
Tips & Substitutions
For a richer flavor, consider using unsweetened almond milk instead of skim milk. You can also replace Grape-Nuts with crushed graham crackers for a different texture. If you want to reduce sugar, opt for a sugar substitute that measures cup-for-cup like Stevia. Mixing the batter thoroughly ensures even baking, while lightly greasing the casserole dish can help with serving.
Serving Suggestions
Serve the pudding cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Blueberry Fruit Salad for a refreshing side. For added texture, sprinkle some crushed nuts or chocolate shavings on top before serving.
Storage & Reheating
Allow the pudding cake to cool completely before storing leftovers in an airtight container in the refrigerator, where it will keep for up to three days. To reheat, warm individual portions in the microwave for 20-30 seconds or until heated through, being careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Head Over Heels Pudding Cake contains roughly 256 calories, with 3g protein, 45g carbohydrates, and 4g fat. It is an excellent source of iron (20% of the Daily Value) and calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 1083mg per serving (47% 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 make this pudding cake ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just remember to let it sit at room temperature for about 15 minutes before baking to ensure even cooking.
What can I use instead of Grape-Nuts cereal?
If Grape-Nuts are not available, you can substitute with crushed graham crackers or even oats for a similar crunch. This will alter the flavor slightly, but it will still provide a nice texture to the pudding cake.
Is this pudding cake suitable for a vegan diet?
To make this pudding cake vegan, replace the margarine with a plant-based butter substitute and use a non-dairy milk like almond or soy milk. Ensure that your sugar is vegan-friendly, and you can also substitute honey with maple syrup or agave nectar.
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).