Name: Coconut-Pecan Pudding Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1-1/3 cups water; 4 eggs; 1/4 cup oil; 1-1/3 cups BAKER&#39;S ANGEL FLAKE Coconut; 1 cup chopped pecans

23 Review(s)

50 Min(s)

15 Min(s) Prep

35 Min(s) Cook

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!

What You Need

Select All

16 servings

Original recipe yields 16 servings

1 pkg. (2-layer size) white cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/3 cups water

4 eggs

1/4 cup oil

1-1/3 cups BAKER'S ANGEL FLAKE Coconut

1 cup chopped pecans

Let's Make It

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.)

Kitchen Tips

Tip 1

Size Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Tip 2

High Altitude Directions

Heat oven to 375°F. Prepare cake batter and bake as directed in recipe, adding 2/3 cup flour and increasing the water to 1-1/2 cups.

Tip 3

Alternate Baking Pans

If preparing in different pans, use the following suggested baking temperatures and times: for one 10-inch tube pan, bake at 325°F for 1 hour; for two 9-inch round cake pans, bake at 350°F for 35 to 40 min.; for one 11-cup ring mold, bake at 325°F for 1 hour; for 13x9-inch pan, bake at 350°F for 50 min. Always test for doneness with a toothpick. When inserted into center of cake, the toothpick should come out clean.

Tip 4

Special Extra

Frost cake with Coconut-Cream Cheese Frosting, then sprinkle with 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut as shown in photo.

Nutrition

Calories

260

Calories From Fat

% Daily Value*

Total Fat 14g

18%

Saturated Fat 4.5g

23%

Trans Fat 0g

Cholesterol 45mg

15%

Sodium 320mg

14%

Total Carbohydrates 32g

12%

Dietary Fiber 2g

Sugars 19g

38%

Protein 4g

Vitamin A

Vitamin C

Calcium

Iron

60%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.