Butter Pecan Pudding Cake Recipe
Servings: 10
Ingredients
- 1 pkg. yellow cake mix (2 layer size)
- 1 pkg. Jello butter pecan instant pudding (4 serving size)
- 4 large eggs
- 1 c. water
- 1/4 c. oil
- 1/2 teaspoon imitation maple flavor
Directions
- Put together all ingredients in bowl; blend. Beat at medium speed for 4 min and pour into greased and lightly floured 9 x 13 inch pan. Bake at 350 degrees for 40 to 45 min or possibly till done. Cool in pan for 10 min, then remove. Frost with Fluffy nut frosting.
- Pour 1 1/2 cups cold lowfat milk into a deep, narrow bottomed bowl; add in one envelope Dream Whip whipped topping mix and one package (4 serving size) Jello butter pecan instant pudding. Blend, gradually increase speed to high and whip till soft peaks form (4 to 6 min). Spread on top and sides of cake and sprinkle with 1/3 cup minced pecans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 10 servings | |
| Calories 303 | |
| Calories from Fat 119 | 39% |
| Total Fat 13.49g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.14g | |
| Cholesterol 84mg | 28% |
| Sodium 373mg | 16% |
| Potassium 70mg | 2% |
| Total Carbs 41.21g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.28g | 0% |
| Protein 4.79g | 8% |
