Aunt Maria'S Pudding Cake – a delicious recipe with yellow cake, vanilla pudding, vegetable oil, cream sherry, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees (175 degrees C). Lightly grease and flour one 10 inch tube or bundt pan.
2
Mix together the yellow cake mix, vanilla pudding, vegetable oil, cream sherry, eggs, vanilla extract, almond extract, and poppy seeds, beat at medium speed with an electric mixer for approximately 7 minutes. Pour batter into prepared pan.
3
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.
4
Variations: Poppy seeds may not work with these variations: 1) chocolate cake mix with chocolate pudding, 2) white cake mix with pistachio pudding and a dash of green food coloring (nice for St. Patrick's Day or Christmas), 3) yellow cake mix with lemon pudding, and 4) 3/4 cup oil and 3/4 cup beer (not everyone's first choice!)
774
kcal
Calories
71
g
Fat
6
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18.25 ounce) package yellow cake mix, 1 (3.5 ounce) package instant vanilla pudding mix, 3/4 cup vegetable oil, 3/4 cup cream sherry, and more.
Yes, Aunt Maria'S Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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