Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1998


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

323 calories; calories from fat 18%; fat 6.6g; saturated fat 1g; mono fat 3.4g; poly fat 1.8g; protein 3g; carbohydrates 56.7g; fiber 0.9g; cholesterol 1mg; iron 1.7mg; sodium 133mg; calcium 144mg.