EGGPLANT PUDDING BUNDT CAKE...really!!!
Nancy J. Patrykus
and I have a file of delicious and unusual ones.
You don't have to like eggplant to enjoy this cake--
you really can' tell there is eggplant in it.
It just tastes so good!
I was served this delicious cake at a party.
Was I surprised when I was given the recipe print-out!!
I personally am not fond of eggplant....
But.. the cake is a delight, and a wonderful surprise.
One of my favorites now!
Featured Pinch Tips Video
- 1 box
- box ( 2 layer size-18.25 oz) yellow cake mix. do not use a cake mix with pudding in it!
- 1 box
- (4 serving size) vanilla flavor instant pudding and pie filling
- 2 c
- peeled and grated eggplant ( about 1 pound)
- 1 c
- sour cream
- 1/2 c
- vegetable oil
- 1/2 tsp
- 1/4 tsp
- 1/8 tsp
1Pre-heat oven to 350F.
Grease and lightly flour a Bundt pan.
Ina large mixing bowl, combine all ingredients.
Blend, then beat at a medium speed with an electric mixer...for about 4 minutes.
Pour into the prepared Bundt pan.
Bake for 1 hour and 10 minutes, or until the cake tests done.
Do not underbake!
Remove from oven and cool in pan for 15 minutes.
Remove from pan and finishing cooling on a rack.
Dust with powdered sugar,... if you like.
This cake freezes great...if there is any left!
NOTE: For fun ...serve it with GRAPE JUICE!....LOL!