Microwave Pudding Cake

    48 minutes

    Microwaves can actually turn out pretty great cakes! This is a snap to prepare as it uses cake mix and instant pudding. You will need a microwave safe plastic cake tin.

    2 people made this

    Makes: 1 cake

    • 1 cup (115g) pecans, diced
    • 3/4 cup (165g) white sugar
    • 2 tablespoons ground cinnamon
    • 1 (500g) packet butter cake mix
    • 1 (85g) packet instant pudding mix, vanilla or chocolate
    • 4 eggs
    • 1 cup (250ml) sour cream
    • 3/4 cup (190ml) vegetable oil
    • 1 teaspoon vanilla essence

    Preparation:10min  ›  Cook:20min  ›  Extra time:18min cooling  ›  Ready in:48min 

    1. Butter a microwave-safe ring tin. Mix together pecans, 3/4 cup sugar and ground cinnamon. Sprinkle bottom and sides of the ring tin with 1/4 of the above mixture.
    2. In a mixing bowl combine cake mix, pudding mix, 4 eggs, sour cream, vegetable oil and vanilla. Alternate layers of batter and crumb mixture in the greased tin.
    3. Cook in microwave oven 5 minutes on low. Turn cake around if not on turntable. Bake 12 minutes on high, turning cake 1/4 turn every 4 minutes. Cool 18 minutes before turning out onto a cake plate. Baking time may vary depending on the wattage of the microwave. To test for doneness, press lightly on top of cake and if it springs back it is done. Sometimes the very top of the cake will remain moist, don't keep baking it until it is dry because the cake will be too done. Enjoy!

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    Reviews in English (2)


    This cake is absolutely delicious and I'm not even a huge pistachio lover. It resembles the texture of angel food cake...but with pistachio! Yum!  -  26 Apr 2011  (Review from Allrecipes USA and Canada)


    Have you thought about making a sugar-free version of this?  -  14 Sep 2017  (Review from Allrecipes USA and Canada)