Pistachi-Oat Sherry Pudding Cake

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
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Try this simple delicious pudding cake
  • 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)
  1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Make a well in the center and pour into the dry. Blend together with whisk or wooden spoon. Pour batter into prepared pan.
  4. 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.
Thanks for stopping by today

Deb on combine


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