Pecan Swirl Pudding Cake(From The Files Of Dessie Bell Hayes)
A rich pecan swirl pudding cake featuring moist yellow cake, buttery pecan flavor, and a delightful swirl of nuts and cinnamon, perfect for gatherings and special occasions.
Ingredients
Instructions
- Combine sugar, finely chopped pecans, and ground cinnamon; set aside.
- In a large bowl, combine yellow cake mix, Jell-O butter pecan pudding, eggs, oil, and sour cream.
- Blend the mixture, then beat at medium speed for 4 minutes.
- Pour 2/3 of the batter into a greased and floured 10-inch Bundt pan.
- Sprinkle the sugar and nut mixture over the batter, keeping it away from the sides of the pan.
- Top with the remaining batter.
- Bake at 350°F (175°C) for about 1 hour or until a tester comes out clean.
- Allow to cool in the pan for 15 minutes before removing.
Tips & Substitutions
For a richer flavor, consider toasting the pecans before adding them to the sugar mixture. If you want a lighter version, substitute Greek yogurt for sour cream. You can also use a gluten-free cake mix for a gluten-free option. Adding a dash of vanilla extract to the batter can enhance the overall taste.
Serving Suggestions
This cake is delightful served warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream complements it well. It pairs beautifully with Honey-Parmesan Dressing drizzled over a simple salad for a complete meal. For a breakfast treat, serve alongside Nikki's French Toast.
Storage & Reheating
Allow the Pecan Swirl Pudding Cake to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Swirl Pudding Cake(From The Files Of Dessie Bell Hayes) contains roughly 462 calories, with 7g protein, 74g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (67% of the Daily Value), calcium (35% of the Daily Value), and iron (30% of the Daily Value), and a good source of vitamin A and protein. It also contributes 19g of dietary fiber toward your daily target.
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 a different flavor of pudding mix?
Yes, you can substitute with other flavors of instant pudding mix, such as vanilla or chocolate, depending on your preference. Keep in mind that this will change the flavor profile of your cake, but it can still yield delicious results.
How can I make this cake more moist?
To enhance moisture, ensure you do not overmix the batter and bake it just until a tester comes out clean. You can also add an extra egg or a splash of milk to the batter for added moisture without sacrificing texture.
Is it possible to make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just ensure it’s cooled completely before wrapping it tightly with plastic wrap. Store it in the refrigerator, and it will taste great the next day. Just reheat as needed.
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).