Zucchini Pudding Cake
A moist zucchini pudding cake with cherry topping and cinnamon-spiced flavor, perfect for dessert gatherings or family treats that combine fruit, nuts, and warm spices.
Ingredients
- 1 package yellow cake mix ⓘ
- 1 package vanilla instant pudding/pie filling mix
- 4 eggs ⓘ
- 3 cups grated zucchini
- 1/2 teaspoon salt ⓘ
- 1 1/2 teaspoon cinnamon ⓘ
- 1 cup chopped nuts ⓘ
- 1/4 cup oil ⓘ
- 1 cup sugar ⓘ
- 1/4 cup flour ⓘ
- 1/2 cup fruit juice ⓘ
- 3 1/2 cups tart drained cherries ⓘ
- 2 tablespoons butter ⓘ
Instructions
- Heat fruit juice, sugar, and flour, stirring constantly until mixture thickens.
- Pour the thickened mixture over drained cherries.
- Mix the cake mix, pudding mix, eggs, grated zucchini, salt, cinnamon, chopped nuts, oil, and sugar until well combined.
- Pour the batter into a pastry-lined pan.
- Cover with a top crust with slits cut in it.
- Bake at 425°F for 35 to 45 minutes until nicely browned.
Tips & Substitutions
For a lighter version, you can substitute unsweetened applesauce for the oil. If you prefer a nut-free option, simply omit the chopped nuts. Ensure your zucchini is well-drained to avoid excess moisture in the cake. You can also add a splash of vanilla extract for extra flavor. For added texture, consider mixing in raisins or shredded coconut.
Serving Suggestions
Serve the Zucchini Pudding Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with Sippy Soda for a refreshing drink option. Consider serving it alongside a light salad, like Windsor Salad, to balance the sweetness.
Storage & Reheating
Store any 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 for about 10 minutes. This cake tastes delicious warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pudding Cake contains roughly 597 calories, with 5g protein, 36g carbohydrates, and 50g fat. It is an excellent source of vitamin C (40% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 888mg per serving (39% 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 other types of fruit instead of cherries?
Yes, you can substitute the cherries with other fruits such as blueberries, raspberries, or even diced peaches. Just ensure they are well-drained to maintain the cake's texture.
What can I do if my cake is too dry?
If the cake turns out dry, you can serve it with a homemade syrup or sauce, like a simple fruit compote. Additionally, ensure you do not overbake the cake, as this can lead to dryness.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free cake mix and replace the all-purpose flour with a gluten-free flour blend. Just ensure all other ingredients are also gluten-free to maintain the integrity of the recipe.
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).