Juliet's Super Easy Pantry Snack Cake

Guest blogging today: my friend Juliet, who is acclaimed as one of the best bakers in my circle of friends. Here's her recipe, in her words. Enjoy!


In a desperate search for sweets a couple of weeks ago, I came up with this snack cake recipe. It was partly based on "dump cakes," which I believe are a tradition in Southern cooking. A dump cake, despite it's unappetizing name, usually tastes pretty darn good. The moniker comes from the fact that one just "dumps" whatever one has into the mixture-- a practical and inventive use of ingredients already on hand. This is what I had on hand, and I and everyone else who ate it really enjoyed the cake. I hope you will, too.

Super Easy Pantry Snack Cake

· 3 eggs
· 1/2 c oil
· 1 c water
· 1 box white cake mix
· 1 box vanilla pudding mix
· 2 c chocolate chips
· 2 c generous handfuls chopped toasted pecans (optional)
· 2 generous handfuls sweetened coconut

Wintertime Pantry Cake Variation:
· 2c dried cranberries instead of the chocolate chips, plus 2 t cinnamon if you are so inclined

Preheat oven to 350 F, 325 F if you are using a nonstick cake pan. Butter a 13X9X2 baking pan. Whisk the pudding and cake mixes together. Add the eggs, oil, and water, and continue mixing until the cake batter is smooth. Stir in chocolate chips and pour the batter into the pan. Sprinkle the coconut on top of the batter first, then the pecans. Using a knife (any sort is fine), swirl the batter and the coconut and pecans, taking care to only penetrate the top half of the batter. Bake cake for 27-37 minutes or per the cake box directions. (Please note the cake may take a little longer than the box directions indicate due to the additions.) Let cake cool, cut a few pieces, and chow down.