Zutaten für Ugly Duckling Pudding Cake
- 1 (18.25 ounce) package yellow cake mix
- 1 (4 serving size) package instant lemon pudding mix
- 1 (15 ounce) can fruit cocktail in heavy syrup, undrained
- ½ cup flaked coconut
- 4 eggs
- ½ cup vegetable oil
- 1 ½ cups brown sugar
- ½ cup chopped nuts
- ½ cup butter
- ½ cup sugar
- ½ cup evaporated milk
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup packed light brown sugar
- ½ cup chopped walnuts or pecans
- ½ cup heavy cream
- ½ cup powdered sugar
- 2 tablespoons unsalted butter
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Zubereitung von Ugly Duckling Pudding Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine: 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¾ cup (1 ½ sticks) unsalted butter, softened, 1 ¾ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk. Beat with an electric mixer on medium speed for 4 minutes.
- Pour batter into the prepared pan.
- Sprinkle evenly with ½ cup packed light brown sugar and ½ cup chopped walnuts or pecans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before glazing.
- While the cake cools, prepare the glaze: In a small saucepan, combine ½ cup heavy cream, ½ cup powdered sugar, and 2 tablespoons unsalted butter. Bring to a simmer over medium heat, stirring constantly, until smooth and thickened (about 2 minutes).
- Pour the warm glaze over the cooled cake and let it set before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
161g
Fat
85g
Carbs
22g
