Tuesday, December 28, 2010
This cake is really different from an ordinary Bundt recipe because it's so light in both taste and texture. You don't have to be a fan of spice cake, or eggnog, to enjoy this truly unique sponge cake. I'm substituting pumpkin spice pudding this year too. It's always fun to change things up a bit!
Finally, if you don't have a Bundt pan, no worries. This bakes equally well in a 13 x 9 glass dish, 2 - 9 inch layer pans or a large loaf pan. Just keep an eye on your baking time by testing for doneness with a toothpick.
Another quick and easy recipe.
1 (18 ounce) box spice cake mix
1 (4-serving size) box instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup eggnog
3 egg whites
1 1/3 cups toasted chopped pecans
Preheat oven to 350 degrees. Coat a non-stick Bundt pan with cooking spray (I sprinkle a little Wondra flour in the pan too).
Combine all ingredients except pecans and powered sugar, in a large bowl. Beat until creamy. Stir in pecans. Pour into prepared pan. Bake for 40 to 45 minutes, until a wooden toothpick inserted in the center comes out clean. Remove from pan, and cool on wire rack. When cool, dust with powdered sugar.