Mother’s Day is right around the corner. This quick and simple pudding cake that is sure to please Mom and all of her friends too. Add an orange glaze for a delicious dessert. Or enjoy it just as prepared with coffee or tea. No one will believe it’s Gluten-Free.
Pistachi-Oat Sherry Pudding Cake
Author: Gluten-Free Prairie
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Try this simple delicious pudding cake
Ingredients
- 11 ounces (2⅓ cups) GFP Flour Blend
- 1 (3 oz) package instant Jello Pistachio Pudding Mix
- 1 TB baking powder
- ¼ tsp baking soda
- 1 tsp nutmeg
- ⅔ C pure cane sugar
- ¾ cup chopped pistachios, pecans or a combination
- ¾ cup sherry
- 1 tsp lemon extract
- ½ cup vegetable oil
- 4 eggs (beaten)
Instructions
- Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together the Gluten-Free Prairie Flour Blend, and pudding mix and the rest of the dry ingredients. Stir in nuts. In a separate bowl mix wet ingredients together.
- Make a well in the center and pour into the dry. Blend together with whisk or wooden spoon. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 20-30 min, then turn out onto a wire rack and cool completely.
