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!
Prep: 15 min | 16 servings
High Altitude Directions: Heat oven to 375 degrees F. Prepare cake batter and bake as directed in recipe, adding 2/3 cup flour and increasing the water to 1 1/2 cups.
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!
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 degrees F for 1 hour; for two 9 inch round cake pans, bake at 350 degrees F for 35 to 40 minutes; for one 11 cup ring mold, bake at 325 degrees F for 1 hour; for 13 x 9 inch pan, bake at 350 degrees F for 50 minutes. Always test for doneness with a wooden pick. When inserted into center of cake, the wooden pick should come out clean.
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.
Per serving size for unfrosted cake: Calories 270 Total fat 14g Saturated fat 5g Cholesterol 45mg Sodium 330mg Carbohydrate 34g Dietary fiber 2g Sugars 21g Protein 4g
% Daily Value: Vitamin A 0% DV Vitamin C 0% DV Calcium 8% DV Iron 6% DV
* 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.
Recipe and photo used with permission from: Kraft Heinz Company