Leprechaun Pudding Cake

Leprechaun Pudding Cake
Recipe type: Dessert
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
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
  • 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
  1. Great a 10 inch Bundt pan. Preheat oven to 325 degrees
  2. 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)
  3. 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
  4. Pour batter into prepared bundt pan.
  5. Bake in preheated oven for 50 min (or until toothpick comes out clean)
  6. Let cool in pan for 15-20 min. Turn out onto wire rack and cool completely.
  7. To serve, sprinkle with powdered sugar.

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