Mystery Lady’s Persimmon Pudding
Cook Time: 55 minutes
Prep Time: 7 minutes
Total Time: 1 hour 2 minutes
Recipe Category: Dessert
Serving Size: 12 servings
This charming dessert might have “pudding” in its name, but don’t be fooled by the label—it has the rich, moist texture of a cake, which makes it an irresistible treat for the holiday season. Growing up, this was a staple at Thanksgiving and Christmas, lovingly prepared by my grandmother. Though she once made it the old-fashioned way, a chance encounter in the grocery store changed everything. A fellow shopper shared her secret: use a spice cake mix, and the pudding would practically make itself. Ever since that serendipitous moment, my grandmother has been making this cake-style “pudding” every year, and it never fails to impress. The surprising twist? Many who turn their noses up at “persimmon pudding” end up begging for seconds! This sweet, comforting dessert pairs wonderfully with a dollop of Cool Whip or whipped cream, and will quickly become a holiday favorite in your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spice cake mix | 1 box |
| Eggs | 3 large |
| Vegetable oil | 1/4 cup |
| Water | 1 1/2 cups |
| Persimmon pulp | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 251.9 kcal |
| Total Fat | 11.8 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 46.5 mg |
| Sodium | 310.2 mg |
| Total Carbohydrates | 33.2 g |
| Dietary Fiber | 0.8 g |
| Sugars | 20.7 g |
| Protein | 3.5 g |
Instructions
| Step | Instruction |
|---|---|
| 1 | Preheat your oven to 350°F (175°C) and lightly grease a 9″x13″ cake pan. |
| 2 | In a large mixing bowl, combine the spice cake mix, eggs, vegetable oil, and water. Stir until the ingredients are well incorporated. |
| 3 | Add the persimmon pulp to the batter and mix thoroughly until the pulp is evenly distributed throughout the batter. The consistency should be thick and moist, but not runny. |
| 4 | Pour the batter into the prepared cake pan, spreading it evenly with a spatula. |
| 5 | Place the pan in the oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake won’t rise much, so don’t be concerned about the lack of volume—its texture will be dense and moist. |
| 6 | Allow the persimmon pudding to cool in the pan for about 15 minutes. Then, cut into squares or rectangles for serving. |
| 7 | Serve at room temperature or chilled. Top with Cool Whip or whipped cream for an extra indulgent treat. |
Tips and Variations
- Eggs & Oil Adjustments: Depending on the brand of cake mix you use, the amount of oil and eggs might slightly vary. Always check the box for guidance and adjust accordingly.
- Storage: This persimmon pudding can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits.
- Toppings: While Cool Whip or whipped cream is a classic topping, you can also serve this dessert with a scoop of vanilla ice cream or a dusting of cinnamon for extra warmth.
This “pudding” is more like a cake than a traditional custard-style pudding, yet its moist, dense texture will win you over just the same. Whether served at a holiday dinner or as a cozy fall treat, Mystery Lady’s Persimmon Pudding is sure to become a cherished recipe in your collection. Perfect for Thanksgiving, Christmas, or any family gathering, this dessert brings warmth, nostalgia, and a little bit of holiday magic to the table.
