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Coconut-Pecan Pudding Cake

Coconut-Pecan Pudding Cake recipe
photo by:kraft
Love this cake. This the third time I made it. 1st Time - try it out. My family loves it. 2nd- Made it for our birthday (My husband and me). 3rd - Made it for work (My birt...read more
posted by
 a cook
on 8/22/2011
time
prep:
15 min
total:
50 min
servings
total:
16 servings, one piece each
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what you need

1
pkg.  (2-layer size) white cake mix
1
pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1-1/3
cups  water
4
 eggs
1/4
cup  oil
1-1/3
cups  BAKER'S ANGEL FLAKE Coconut
1
cup  PLANTERS Chopped Pecans

Make It

PREHEAT oven to 350°F. Grease and flour three 9-inch round baking pans; set aside. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on medium speed 4 min. Stir in coconut and pecans.

POUR into prepared pans.

BAKE 35 min. or until wooden toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min.; remove to wire racks. Cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)

Kraft Kitchens Tips

Size-Wise
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
High Altitude Directions
Preheat oven to 375°F. Prepare cake batter as directed, adding 2/3 cup flour and increasing water to 1-1/2 cups. Bake as directed.
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°F for 1 hour; for two 9-inch round cake pans, bake at 350°F for 35 to 40 min.; for one 11-cup ring mold, bake at 325°F for 1 hour; for 13x9-inch baking pan, bake at 350°F for 50 min. Always test for doneness with a wooden toothpick. When inserted into center of cake, the wooden toothpick should come out clean.
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