"Proposal" Cake
A creamy, nut-topped layered cake featuring a buttery crust, rich cream cheese filling, and luscious pudding layers, perfect for special occasions and dessert lovers alike.
Ingredients
Instructions
- Mix oleo, chopped nuts, and flour; pat into a cake pan. Bake at 350°F for 20 minutes and allow to cool.
- Mix cream cheese and powdered sugar; spread over cooled crust.
- Beat the pudding with milk until thick; spread over the cream cheese layer.
- Repeat the pudding with milk and spread over the first pudding layer.
- Top with Cool Whip and sprinkle with chopped nuts.
Tips & Substitutions
For a richer flavor, consider using unsalted butter in place of oleo. If you prefer a different nut, walnuts or pecans can work well instead of chopped nuts. For a twist, try adding a layer of fresh fruit, like sliced bananas or strawberries, between the pudding layers. Ensure your cream cheese is softened for easy mixing.
Serving Suggestions
This cake is delightful as a dessert for gatherings or special occasions. It pairs beautifully with a cup of coffee or tea. For a complete meal, consider serving it alongside a light salad, like Cranberry Chunk Salad - Frozen, to balance the sweetness. Garnish with additional nuts for a crunchy finish.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, you can freeze individual slices. To reheat, let thaw in the refrigerator overnight and enjoy chilled, or allow it to come to room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Proposal" Cake contains roughly 1098 calories, with 17g protein, 164g carbohydrates, and 44g fat. It is an excellent source of vitamin A (36% of the Daily Value), protein (34% of the Daily Value), and iron (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 652mg per serving (28% 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 low-fat cream cheese?
Yes, you can substitute low-fat cream cheese for a lighter version of this cake. However, be aware that the texture might be slightly different, and it may not be as creamy. Ensure it's at room temperature for easier mixing.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, like the pudding mix and Cool Whip, are also gluten-free to maintain the recipe's integrity.
What can I use instead of Cool Whip?
If you prefer not to use Cool Whip, you can make your own whipped topping by whipping heavy cream with a bit of powdered sugar until soft peaks form. This will give a fresh taste and can be customized with flavors like vanilla or almond extract.
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).