Ugly Duckling Pudding Cake(First Prize Winner)
A moist, flavorful pudding cake with a caramelized brown sugar topping, nuts, and coconut, perfect for dessert lovers seeking a comforting and indulgent treat.
Ingredients
Instructions
- Blend all ingredients together, except brown sugar and nuts, in a large mixer bowl.
- Beat for 4 minutes at medium speed.
- Pour the batter into a greased and floured 13 x 9-inch pan.
- Sprinkle with brown sugar and nuts on top.
- Bake at 325°F (163°C) for 45 minutes, or until the cake springs back when lightly pressed.
- Do not underbake.
- Cool for 15 minutes in the pan.
- Spoon hot butter glaze over the warm cake and serve warm or cold.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of oil. You can substitute the lemon instant pudding with vanilla pudding for a different taste. If you prefer a nut-free version, simply omit the nuts or use seeds like sunflower or pumpkin. Ensure all ingredients are at room temperature for better mixing. This cake works great with a scoop of ice cream on the side, similar to serving the Cinnamon-Apple Coffee Cake.
Serving Suggestions
Serve Ugly Duckling Pudding Cake warm with a drizzle of hot butter glaze for a delightful treat. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside a fruit salad or a glass of Orange Cream Slush to balance the richness of the cake.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which will keep for about a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ugly Duckling Pudding Cake(First Prize Winner) contains roughly 44 calories, with 0g protein, 6g carbohydrates, and 2g fat.
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 type of pudding mix?
Yes, you can substitute the lemon instant pudding with chocolate or vanilla pudding for a different flavor profile. Each variation will give the cake a unique twist, allowing you to customize it to your taste preferences.
What can I use instead of brown sugar?
If you don't have brown sugar, you can substitute it with an equal amount of white granulated sugar mixed with a tablespoon of molasses. This will help replicate the moisture and flavor that brown sugar adds to the cake.
Is it necessary to cool the cake before serving?
Cooling the cake for at least 15 minutes in the pan allows it to set and makes it easier to slice. Serving it warm enhances the flavors and makes the butter glaze melt beautifully into the cake, creating a delicious experience.
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).