Pudding or "dump" cakes are simple and festive. Try this one to enjoy on St. Pat's Day as the Pistachio pudding gives it a lovely green glow
Author: Gluten-Free Prairie
Recipe type: Dessert
Cuisine: Dessert
Ingredients
1 pouch GFP Deep Dark Chocolate Brownie Mix
1 (3 oz) package Jello Chocolate Pudding Mix
1 TB baking powder
¼ tsp baking soda
1 tsp nutmeg
⅔ C pure cane sugar
¾ cup Irish liquor (like Baileys)
1 tsp vanilla
½ cup vegetable oil
4 eggs (beaten)
½ cup chopped pistachios or pecans
Instructions
Great a 10 inch Bundt pan. Preheat oven to 325 degrees
Put Gluten-Free Prairie All Purpose Flour Blend, pudding mix and the rest of the dry ingredients into mixing bowl. Mix on low until blended (approx.30 secs)
In a separate bowl beat eggs and add the rest of the wet ingredients. Whisk all together. With mixer on low add wet ingredients and mix on medium for 4 minutes. Stir in nuts
Pour batter into prepared bundt pan.
Bake in preheated oven for 50 min (or until toothpick comes out clean)
Let cool in pan for 15-20 min. Turn out onto wire rack and cool completely.
To serve, sprinkle with powdered sugar.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/leprechaun-pudding-cake/