Prep 15 mins
Cook 55 mins
A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT!
- 1 (18 1/4 ounce) box yellow cake mix
- 1 (3 ounce) box vanilla instant pudding mix (4 serving size)
- 4 eggs
- 1 cup sour cream
- 1⁄4 cup vegetable oil
- 2 cups grated peeled eggplants
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon salt
- Preheat oven to 350*.
- Combine all ingreients in a large mixer bowl.
- Beat at medium speed for 4 minutes.
- Pour into a greased and floured tube or bundt pan.
- Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
- Cool 15 minutes in pan and then remove and cool completely on wire rack.
- For mellowing of flavors, cover and store overnight.
- Sprinkle with confectioners' sugar before serving, if desired.
This cake was wonderful! I've made 5 of them this summer and everyone who has tried it (although reluctantly when they know it's "Eggplant Cake") has said it was GREAT. The texture is very smooth and silky and the mild taste of spice cake is very delicious. Instead of dusting with powdered sugar, I have to admit that I put a thin layer of maple frosting on this bundt cake. My one girlfriend said, "If you ever want to make me a cake someday, make me THAT one! I'll even buy the eggplant for you." Thanks, Karen, for sharing this recipe. We'll definitely be growing eggplant in our garden again next year so we can have more of this wonderful cake!
Yum! I took half of the cake into work and got nothing but raves, especially about how moist it was. I shredded the eggplant by hand, but next time I'll do it in my food processor because it's a kind of messy job.