Ugly Duckling Pudding Cake
Ugly Duckling Pudding Cake is a delightful dessert featuring a moist cake with fruity and nutty flavors, topped with a caramelized brown sugar crust. Its rich, sweet, and tangy profile makes it perfect for family gatherings or casual get-togethers, offering a comforting and nostalgic treat.
Ingredients
Instructions
- Blend all ingredients except brown sugar and nuts in a large mixing bowl.
- Beat for 4 minutes at medium speed of an electric mixer.
- Pour the batter into a greased and floured 13 x 9-inch pan.
- Sprinkle with brown sugar and chopped nuts on top.
- Bake at 325°F (163°C) for 45 minutes or until the cake springs back when touched and pulls away from the sides of the pan.
- Cool in the pan for 15 minutes.
- Spoon hot glaze over the warm cake.
Tips & Substitutions
For a lighter texture, ensure eggs are at room temperature before mixing. You can substitute the yellow cake mix with a vanilla cake mix for a different flavor. If you’re nut-free, consider omitting the chopped nuts or using seeds like sunflower seeds. Fresh fruit can also be added to the batter for a twist, similar to a Hawaiian Dessert.
Serving Suggestions
Serve the Ugly Duckling Pudding Cake warm with a scoop of vanilla ice cream or whipped cream on top for added richness. It pairs beautifully with fresh fruit or a fruit compote. This cake is perfect for gatherings and can be a delightful ending to a meal featuring American recipes.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, warm individual portions in the microwave for about 15-20 seconds or until just warmed through. If the cake seems dry, a drizzle of syrup or a scoop of ice cream can enhance moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Ugly Duckling Pudding Cake contains roughly 752 calories, with 4g protein, 117g carbohydrates, and 32g fat. It is a good source of iron (15% of the Daily Value), potassium (14% of the Daily Value), and calcium (10% 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 cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator until you're ready to bake. Just remember to bring it back to room temperature before pouring it into the pan and baking.
Is there a gluten-free option for this recipe?
To make a gluten-free version, use a gluten-free yellow cake mix. Check the pudding mix for gluten-free labeling as well, ensuring that all ingredients meet your dietary needs.
What can I use instead of fruit cocktail?
If you don't have fruit cocktail, you can substitute with an equal amount of diced fresh fruits like peaches, pears, or even a mix of berries. Just ensure to include some syrup or juice to maintain moisture in the cake.
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).