Praline Pudding Cake

Cooking Light
8 servings (serving size: 1 square and 1/4 cup whipped topping)


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3/4 cup packed dark brown sugar
1 1/4 cups plus 1 tablespoon all-purpose flour, divided
3/4 cup granulated sugar
1/3 cup chopped pecans
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 tablespoons stick margarine or butter, melted
1 1/2 teaspoons vanilla extract
1 3/4 cups boiling water
2 cups frozen fat-free whipped topping, thawed
Chopped pecans (optional)


Preheat oven to 350°.

Combine brown sugar and 1 tablespoon flour in a small bowl. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture. Combine milk, margarine, and vanilla in a bowl; add to flour mixture. Stir just until moist.

Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake at 350° for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Serve warm with whipped topping. Garnish with pecans, if desired.

Created date

April 1998

Nutritional Information

Calories 323
Caloriesfromfat 18 %
Fat 6.6 g
Satfat 1 g
Monofat 3.4 g
Polyfat 1.8 g
Protein 3 g
Carbohydrate 56.7 g
Fiber 0.9 g
Cholesterol 1 mg
Iron 1.7 mg
Sodium 133 mg
Calcium 144 mg