Ugly Duckling Pudding Cake
Discover the charm of the "Ugly Duckling Pudding Cake," a rustic dessert that proves looks can be deceiving! This old-fashioned favorite is bursting with nostalgic flavors, thanks to its unique combination of canned fruit cocktail, a topping of sweet coconut and crunchy pecans, and a luscious vanilla pudding glaze. Made in just 15 minutes of prep time, this moist and tender cake bakes to perfection in a single pan, making it a breeze for busy bakers. The crowning touch is the rich pudding glaze, poured over warm cake to soak into every bite, creating a melt-in-your-mouth texture that's impossible to resist. Perfect for potlucks, family gatherings, or simply indulging your sweet tooth, this pudding cake is a crowd-pleaser that proves beauty truly lies within!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking soda
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 15 ounces Canned fruit cocktail with juice
- 0.5 cup Brown sugar
- 1 cup Shredded coconut
- 0.5 cup Chopped pecans
- 0.5 cup Unsalted butter
- 0.5 cup Heavy cream
- 3.4 ounces Vanilla pudding mix (instant)
- 2 cups Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking soda.
Add the eggs, vanilla extract, and canned fruit cocktail (including its juice) to the dry ingredients. Stir until well combined.
Pour the batter into the prepared baking dish and spread it out evenly.
In a small bowl, mix together the brown sugar, shredded coconut, and chopped pecans. Sprinkle this mixture evenly over the top of the batter.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze: In a small saucepan, melt the unsalted butter over medium heat. Stir in the heavy cream and heat until warm, but do not boil.
Once warm, remove the saucepan from the heat and stir in the vanilla instant pudding mix until smooth and fully dissolved. Allow it to cool slightly.
In another mixing bowl, whisk together the prepared pudding glaze and milk to achieve a pourable consistency.
When the cake comes out of the oven, let it cool for about 10 minutes. Poke holes across the surface of the cake with a fork or skewer, then slowly pour the pudding glaze over the entire cake, allowing it to seep into the holes.
Let the cake cool to room temperature and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Slice, serve, and enjoy your moist and delicious Ugly Duckling Pudding Cake!
Nutrition Facts
Calories |
4629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 747.6 g | 272% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 520.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 818 mg | 63% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
