Mystery Lady's Persimmon Pudding
photo by Soup Fly
- Ready In:
- 1hr 2mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
directions
- Mix cake mix, eggs, oil and water together in large bowl.
- Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
- Add persimmon pulp to batter and mix well.
- Pour batter into a lightly greased 9"x13" cake pan.
- Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
- Allow to cool.
- Serve cold or at room temperature.
- Cool Whip or whipped cream is an excellent topping!
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Reviews
-
I would definitely call this a cake, a nice and moist one. I used carrot cake mix instead of spice and I frosted it with Fudge Frosting. My BIL pronounced it the best cake he had ever tasted and my DH loved it too. So it was a big hit. I will remake this but for my taste, I am going with just a golden cake mix next time. I thought the persimmon taste sort of got lost in all that spice flavor.
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Her grandma is my mom, and I absolutely agree that this is the best, easient persimmon pudding ever. I make it any time I can get my hands on persimmon pulp. If you process your own persimmons, a Foley food mill, or a cone-shaped tomato sieve is the easiest thing I have found to use, although buying the pulp already sieved is the best way to go, since doing your own requires a lot of effort. You can search online for pulp to purchase in the fall of the year. Persimmon pulp freezes well and will last in the freezer for a year or so. If you don't know what persimmons taste like, you should make the effort to try this recipe - you'll probably like it as much as we do!
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This recipe makes a very nice dessert, and I do agree it is more cake than pudding. The first time around was a time bit complicated as I had never even tasted persimmons before, much less used them in a recipe. I did have to special order the fruit but all the extra pulp went into the freezer to be used later. I served it at work with whipped cream, they all loved it but thought it was a pumpkin cake, probably due to the spice cake mix used in this recipe. I think that I will try making it with chocolate cake mix just for the fun of it. I don't think that I will go the frosting route though, I'll just stick with the whipped cream or go with powdered sugar.
Tweaks
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I would definitely call this a cake, a nice and moist one. I used carrot cake mix instead of spice and I frosted it with Fudge Frosting. My BIL pronounced it the best cake he had ever tasted and my DH loved it too. So it was a big hit. I will remake this but for my taste, I am going with just a golden cake mix next time. I thought the persimmon taste sort of got lost in all that spice flavor.
RECIPE SUBMITTED BY
Soup Fly
Christiansburg, VA