Sundae Pudding Cake

Cooking Light
9 servings


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1 1/4 cups all-purpose flour
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fat-free milk
2 tablespoons fat-free fruit purée (such as Sunsweet Lighter Bake)
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Cooking spray
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa
1 1/2 cups boiling water
1 1/2 teaspoons instant coffee granules


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl. Add milk, fruit puree, and vanilla; stir well. Stir in nuts.

Spoon the batter into an 8-inch square baking pan coated with cooking spray. Combine the brown sugar, 2 tablespoons granulated sugar, and 2 tablespoons cocoa; sprinkle over batter. Combine boiling water and coffee, stirring to dissolve. Pour coffee mixture over batter. (Do not stir.) Bake at 350° for 50 minutes or until cake springs back when touched lightly in center. Serve warm.

Created date

October 2003

Nutritional Information

Calories 194
Caloriesfromfat 12 %
Fat 2.6 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 1.4 g
Protein 4.1 g
Carbohydrate 39.1 g
Fiber 0.7 g
Cholesterol 1 mg
Iron 1.6 mg
Sodium 147 mg
Calcium 81 mg