BUTTER PECAN-BANANA PUDDING CAKE
Make and share this Butter Pecan-Banana Pudding Cake recipe from Food.com.
Provided by Heather B 4371
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Blend all ingredients in larger mixer bowl. Beat 4 minutes at med speed.
- Pour into greased and floured 10 bundt pan. Bake at 350 for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan.
- Do not under bake. Cool in pan 15 minutes. Remove and cool on rack.
- Top with confectioners Glaze and additional banana slices.
Nutrition Facts : Calories 655.1, Fat 28.3, SaturatedFat 4.5, Cholesterol 143.1, Sodium 684.2, Carbohydrate 92.5, Fiber 2.3, Sugar 58.8, Protein 10.1
COCONUT-PECAN PUDDING CAKE
Make any event a special occasion by preparing this delicious Coconut-Pecan Pudding Cake. It's perfect for birthday parties, potlucks-or any time, really!
Provided by My Food and Family
Categories Home
Time 50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease and flour three 9-inch round pans. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended. Stir in coconut and nuts.
- Pour into prepared pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min. Remove from pans to wire racks; cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BUTTERSCOTCH PECAN PUDDING CAKE
Make and share this Butterscotch Pecan Pudding Cake recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine brown sugar and 1 tablespoon flour in a small bowl.
- Lightly spoon 1-1/4 cups flour into dry measuring cups; level with a knife.
- Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
- Combine milk, butter, and vanilla in a bowl; add to flour mixture.
- Stir just until moist.
- Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
- Pour boiling water over batter (do not stir).
- Bake at 350' for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
- Serve warm with whipped topping.
- Garnish with pecans, if desired.
Nutrition Facts : Calories 633.3, Fat 28.3, SaturatedFat 19.8, Cholesterol 13, Sodium 347.3, Carbohydrate 92.5, Fiber 1.3, Sugar 69.3, Protein 5
COCONUT-PECAN PUDDING CAKE
Make any event a special occasion by preparing this delicious Coconut-Pecan Pudding Cake. It's perfect for birthday parties, potlucks-or any time, really!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease and flour three 9-inch round pans. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended. Stir in coconut and nuts.
- Pour into prepared pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min. Remove from pans to wire racks; cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)
PECAN PUDDING CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 13 × 9 × 2-inch pan. In a bowl, combine the cake mix, milk, eggs, oil, and pecans, and blend just until moistened; then beat at medium speed for two minutes. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a wooden pick comes out clean.
- While the cake is baking, make the topping: Stir together the milk and the pudding, then beat in the cream cheese, a few small pieces at a time; set aside. Whip the cream with the sugar until stiff.
- When the cake is done, prick the top with a fork. Pour the pineapple and juice over the hot cake. Spread the cream cheese mixture over the pineapple, then cover the cake with the whipped cream. Garnish the cake with the pecans and coconut. Refrigerate for a while. The longer the cake is refrigerated the better it tastes. This cake freezes well.
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