Pomegranate Pudding Cake

This post is sponsored by the Arizona Milk Producers.

With just a few days left till Thanksgiving, you might be searching for something a little different to serve for dessert. Something that will really WOW your guests, and leave your tastebuds begging for more.

Maybe even something that is on the skinny side, but so full of flavor that nobody will ever know they are actually consuming less calories??

Well, I’ve got you covered with this Pomegranate Pudding Cake.

Skinny Pomegranate Pudding Cake

First of all, it’s really easy to make.

Secondly, it’s a skinny recipe that is packed full of good-for-your-body dairy and antioxidant rich pomegranate.

Skinny Pomegranate Pudding Cake

Thirdly… it’s delicious!

The moist and rich pudding cake is a perfect base for the lightly tart and sweet pomegranate syrup that’s drizzled all over the cake.

I took my Lemon Pudding Cake recipe and adapted it to make this perfectly seasonal dessert.

Skinny Pomegranate Pudding Cake

Low fat milk and low fat sour cream along with 100% pure Pomegranate juice are mixed with a vanilla cake mix then spread into a cake pan.

Pour boiling water over top and then bake until the top of the cake is set.

What happens is that the water seeps down and creates a delicious pudding base with a cake top.

Skinny Pomegranate Pudding Cake

Make sure you buy 100% pure Pomegranate juice for this recipe. It’s a little on the expensive side, but when you use the pure juice there are no added sugars, which will help keep this dessert on the skinny side.

The syrup that is drizzled on the cake is probably my favorite part. It’s a reduced pomegranate juice that is lightly sweetened, but adds a powerful punch to this pudding cake.

Skinny Pomegranate Pudding Cake

If you love pomegranates and are looking for a dessert that’s waistline friendly, then you have to try this Pomegranate Pudding Cake.

{If you’re not familiar with how to Open A Pomegranate, then check out my step by step tutorial!}

Pomegranate Pudding Cake

Yield: Serves 10-12 people

Pomegranate Pudding Cake

Ingredients

    For the Pomegranate Syrup:
  • 2 cups 100% pure pomegranate juice
  • 1/3 cup sugar
  • 1 tbsp lemon juice
  • For the Cake:
  • 1 box Yellow Cake Mix
  • 1 cup low fat Milk
  • 1/2 cup low fat sour cream
  • 1/2 cup 100% pure pomegranate juice
  • 1 tsp lemon zest
  • 1 1/3 cups boiling water
  • For the Whip Cream Topping:
  • 1 1/2 cups whipping cream
  • 2-3 tbsp powdered sugar (to preferred sweetness)
  • 1 pomegranate, arils (seeds) removed

Instructions

  1. Zest your lemon first and set the zest aside.
  2. Start by making the syrup: Combine the 2 cups of pomegranate juice, 1/3 cup sugar and 1 tbsp lemon juice in a small saucepan. Bring to a boil then reduce heat to a simmer. Let simmer, stirring occasionally until the mixture has reduced to about 1 cup of liquid; about 35-40 minutes. Remove from heat and let cool slightly when done. While it's reducing, prepare the cake.
  3. For the Cake:
  4. Preheat oven to 350 degrees F.
  5. In a large bowl whisk together the cake mix, low fat milk, low fat sour cream, 1/2 cup pomegranate juice and lemon zest until smooth and combined. Pour into a lightly greased 9x13" cake pan.
  6. Gently pour the boiling water over the top of the cake, DO NOT STIR. Bake in the oven for 35-40 minutes. (The top should be set, the sides should start to come away from the sides of the pan slightly. The bottom of the cake will have a pudding texture.)
  7. Let the cake cool slightly before slicing.
  8. For the Whip Cream:
  9. Place the whip cream and powdered sugar in a medium bowl and beat with a hand mixer on hight speed until soft peaks form. Add more powdered sugar if you prefer a sweeter whip cream.
  10. Serve the cake with a drizzle of the pomegranate syrup, a dollop of whip cream and a sprinkle of pomegranate seeds. Enjoy!

Notes from Shawn

The pomegranate syrup can be stored in an airtight container in the fridge for up to two weeks. It's also great on ice cream, pancakes, etc.

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disclosure: This post is sponsored by the Arizona Milk Producers. As always, all thoughts and opinions are my own. 

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Comments

  1. This is beautiful! So perfect for the holidays!

  2. I am interested in making this for Christmas Eve and I have never made a pudding cake before. I will be traveling about five hours to my parents for the holiday dinner and was wondering could I make this before I leave and travel with it?? If so, how would you suggest traveling with it? Thanks

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