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No Bake Egg Cake

No Bake Egg Cake recipe image
This delightful No Bake Egg Cake is the perfect solution for those days when you crave a rich, sweet treat but don't want to turn on the oven. By combining a box of cake mix with instant pudding, eggs, and oil, you create a moist, tender crumb that sets up beautifully in the refrigerator. The addition of chopped nuts adds a satisfying crunch, while fresh fruit provides a bright, juicy contrast. It&# 226;ÂÂs an incredibly easy recipe that comes together in minutes, making it ideal for potlucks, summer gatherings, or a spontaneous afternoon snack. With its nostalgic flavor and effortless preparation, this dessert is a crowd-pleaser that requires minimal effort for maximum reward.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 772.3
Dietary: Gluten-free, Vegetarian
Description
This delightful No Bake Egg Cake is the perfect solution for those days when you crave a rich, sweet treat but don't want to turn on the oven. By combining a box of cake mix with instant pudding, eggs, and oil, you create a moist, tender crumb that sets up beautifully in the refrigerator. The addition of chopped nuts adds a satisfying crunch, while fresh fruit provides a bright, juicy contrast. It&# 226;ÂÂs an incredibly easy recipe that comes together in minutes, making it ideal for potlucks, summer gatherings, or a spontaneous afternoon snack. With its nostalgic flavor and effortless preparation, this dessert is a crowd-pleaser that requires minimal effort for maximum reward.
Ingredients
  • 1 (18.25 oz.) box cake mix (flavor desired)
  • 1 Small box instant pudding (flavor to compliment cake mix)
  • 3/8 C. vegetable oil
  • 4 Eggs
  • 1 C. chopped nuts
  • 1 C. portion fruit (sliced strawberries, peaches, or cherries)
Directions
  1. 1
    In a large mixing bowl, beat the eggs until slightly frothy.
  2. 2
    Add the vegetable oil to the eggs and mix well until combined.
  3. 3
    Pour in the cake mix and instant pudding mix.
  4. 4
    Stir vigorously until a thick, smooth batter forms and no dry pockets remain.
  5. 5
    Fold in the chopped nuts until evenly distributed throughout the batter.
  6. 6
    Press half of the batter into the bottom of a 9x13 inch baking dish or loaf pan to form an even layer.
  7. 7
    Arrange the sliced fruit evenly over the first layer of batter.
  8. 8
    Spread the remaining batter over the fruit, smoothing the top with a spatula.
  9. 9
    Cover the dish tightly with plastic wrap.
  10. 10
    Refrigerate for at least 2 hours, or until the cake is firm and set.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 772.3kcal
% Daily Value *
Total Fat 67.3g104%
Saturated Fat 8.7g44%
Cholesterol 186.5mg63%
Sodium 63.5mg3%
Total Carbohydrate 31.8g11%
Dietary Fiber 4.5g18%
Sugars 3.9g
Protein 17.8g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: no-bake, cake mix, pudding, dessert, easy, quick, eggs, nuts, layer cake, refrigerator, summer, potluck, snack, simple, creamy, fruit, chocolate, vanilla
Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-cake-4/