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Sherry Cake and Custard Sauce

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Pillsbury Kitchens
Updated Dec 6, 2010
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Looking for a lavish dessert? Then bake this sherry cake topped with custard sauce and garnished with raspberries – a delightful treat for a crowd.

Sherry Cake and Custard Sauce

  • Prep Time 30 min
  • Total 2 hr 0 min
  • Ingredients 12
  • Servings 16
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Ingredients

Cake

  • 1 pkg.yellow cake mix
  • 1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
  • 3/4 cup dry sherry or orange juice
  • 1/2 cup oil
  • 4 eggs

Custard Sauce

  • 1 1/4 cups dairy eggnog (not canned)
  • 1 1/4 cups milk
  • 1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
  • 1/4 cup dry sherry or orange juice

Topping and Garnish

  • 1 tablespoon powdered sugar
  • 1 pint (2 cups) fresh raspberries
  • 2 sprigs fresh mint leaves

Instructions

  • Step 
    1
    Heat oven to 350°F. Generously grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  • Step 
    2
    Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
  • Step 
    3
    Meanwhile, in medium saucepan, combine eggnog, milk and regular pudding mix; with wire whisk, mix until smooth. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; stir in 1/4 cup sherry. Place plastic wrap directly on surface of pudding; refrigerate 1 1/2 hours or until cool.
  • Step 
    4
    Place cake on serving plate. Sift powdered sugar over top of cake. Fill center with raspberries; garnish with mint leaves.
  • Step 
    5
    To serve, cut cake into thin slices; place on individual serving plates. Spoon sauce over cake; top with raspberries. Refrigerate any leftover custard sauce.

Nutrition

310 Calories
13g Total Fat
4g Protein
44g Total Carbohydrate
30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Sodium
490mg
20%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
8%
Sugars
30g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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