Another childhood treat! Don't know where the name came from, but it's so moist and yummy! I spread mine with a cream cheese frosting, due to family request...it's also great without!
1 box (small) instant vanilla or coconut pudding mix
1 c water
1/2 c vegetable oil
4 eggs
1 tsp vanilla extract
1/2 tsp baking powder
NUT MIX
1 c chopped nuts - i use pecans
4 tsp brown sugar - can also use granulated
2 tsp cinnamon
Steps:
1. Preheat oven to 350 degree F. Spray or grease a bundt pan. In a large bowl, mix first six ingredients for 5 minutes. Mix nuts, sugar and cinnamon. Sprinkle 1/3 of nut mixture in the bottom of bundt pan. Next, spread half the cake batter evenly into pan. Sprinkle another 1/3 nut mix evenly over batter. Spread remaining batter over nuts and sprinkle remaining nuts on top.
2. Bake for 45 - 50 minutes or until pick comes out clean. Cool and remove from pan onto favorite serving plate. Can glaze if desired.
3. I glazed with a mixture of 1/2 stick butter, 4 oz cream cheese, 1/2 tsp vanilla and two cups confectioners' sugar. Add some milk or cream to thin out to desired consistence!
Mix together first 7 ingredients as cake mix says. Grease bottom of tube pan. Put 1/3 nut mixture on bottom, 1/2 batter, 1/3 nut mix, 1/2 batter, 1/3 nut mix. Bake 350 oven 50-60 minutes.
HOOTENANNY
Kinda like a pancake/French toast recipe all in one dish. My kids always loved it. And it is very easy!!!
Mix above in blender. Melt 1 stick margarine in a 9 x 13 oven proof dish while oven is heating. Pour mixture into HOT dish. Bake 25 minutes at 425 degrees or until knife comes out clean. The Hootenanny should rise up and out of the pan.
Sprinkle with powdered sugar. May add cinnamon if desired. Serve with maple syrup.
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