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Aunt Maria's Pudding Cake

SUBMITTED BY: Aunt Maria

"This is a family favorite. It is a moist, delicious cake with just a hint of sherry. This cake does not need frosting. Try out the varied combinations too."
SERVINGS & SCALING
Original recipe yield: 1 - 10 inch tube or bundt pan
    
About  scaling  and  conversions

INGREDIENTS

  • 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
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon poppy seeds

DIRECTIONS

  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!)
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by TKFEATHER1
My family has been making this cake for years. We love it! The only difference is that we don't add the seeds. We also make the chocolate version, although the sherry flavor doesn't come through as much. Be sure and use decent sweet sherry and not cooking sherry. Delicious subtle nutty flavor from the sherry!

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by Tanya Miller
This is delicious, simple, & fast - what more could we ask for? Make it in a decorative bundt pan (I use Williams-Sonoma's cathedral pan) with a dusting of confectioner's sugar, and you have a dessert which will stand up in any company. Note: my variation of this recipe uses two boxes of instant pudding, and also includes 1/2 teaspoon nutmeg.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by REQUINE
This is the most flavorful and EASY cake to make! I omit the poppy seeds, and add a ribbon of 1/4 c chopped walnuts, 1/2 c sugar and 2 T brown sugar and 2 T cinnamon to the middle. I just pour 1/2 the batter in the pan, sprinkle the mixture over the batter, and pour the rest on top. Same baking. Adds a nice touch, especially if you like a hint of cinnamon!!

10 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 383

  • Total Fat: 20.8g
  • Cholesterol: 72mg
  • Sodium: 512mg
  • Total Carbs: 44g
  •     Dietary Fiber: 0.6g
  • Protein: 4.1g

VIEW DETAILED NUTRITION

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