Eggplant Pudding Cake Recipe

Name: Eggplant Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pkg. yellow cake mix (2-layer size); 1 pkg. vanilla flavor instant pudding and pie filling (4 serving size); 4 eggs; 1 c. (1/2 pt.) sour cream; 1/4 c. oil; 2 c. grated, peeled eggplant; 1/2 tsp. nutmeg; 1/4 tsp. cinnamon; 1/8 tsp. cloves; 1/8 tsp. salt

Servings: persons

1 pkg. yellow cake mix (2-layer size)
1 pkg. vanilla flavor instant pudding and pie filling (4 serving size)
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
2 c. grated, peeled eggplant
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt

1
Combine all ingredients in large mixing bowl and blend.
2
Then beat at medium speed for 4 minutes.
3
Pour into greased and floured fluted tube pan.
4
Bake at 350u00b0 for 1 hour and 10 minutes or until cake tests done.
5
Do not underbake.
6
Cool in pan.
7
Remove from pan and finish cooling on rack.
8
Sprinkle with powdered sugar, if desired.
9
For mellowing of flavors, cover and store overnight.
10
Do not use cake mix that has pudding added.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. yellow cake mix (2-layer size), 1 pkg. vanilla flavor instant pudding and pie filling (4 serving size), 4 eggs, 1 c. (1/2 pt.) sour cream, and more.

Yes, Eggplant 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.

Eggplant Pudding Cake

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