Garden Eggplant Pudding Cake


Serves: 5
Total Calories: 289

Ingredients

1 package yellow cake mix with pudding
1/2 cup sour cream
1/4 cup oil
2 cups peeled and grated eggplant
4 eggs
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt

Directions:

Combine all ingredients and beat 4 minutes. Pour into greased and floured 10-inch Bundt pan. Bake 50–55 minutes in 350° oven. Sprinkle powdered sugar on top.

Nutritional Facts:

Serves: 5
Total Calories: 289
Calories from Fat: 229

This Garden Eggplant Pudding Cake recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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