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Nutrition Facts
Serving Size 1 (73g) Recipe makes 16 servings
Calories 255
Calories from Fat 107		(42%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 364mg		15%
Potassium 64mg		1%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 0.5g	2%
	Sugars 20.6g
Protein 3.3g		6%
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Guatemalan Corn Cake

Recipe #26052 | 1¼ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Donna M.
Apr 22, 2002

Moist and delicious, with a fun ingredient. Similar to a pound cake.

SERVES 16 (change servings and units)

Ingredients

1 yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1 (8 1/2 ounce) can cream-style corn, mashed and strained,then add milk to corn to make one cup
1 teaspoon vanilla

Directions

1
Mix all ingredients on medium speed for 2 minutes.
2
Pour into greased and floured bundt or tube pan.
3
Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean.
4
Cool 15 minutes, then turn out of pan.
5
Cool; dust with powdered sugar if desired.

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Featured Reviews for This Recipe

From: Brooki

On Jun 1, 2009

Wonderful cake! My daughter made it for a Spanish project at school and the kids just loved it. She put the corn in the blender instead of mashing it. She used a 15 oz. can of corn instead of a 8.5 oz. She added .25 cup milk. We didn't have a yellow cake mix, so we used white. We got 22 servings out of it! Great recipe!

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From: Chef #209139

On May 5, 2005

i love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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From: qtpie star

On May 23, 2002

I think that this is a great cake it tastes just like a pound cake!!!

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From: Mayflower1

On Jun 13, 2008

This recipe is a winner! I only changed the canned corn for 3 fresh corns (in the husk from the store) and grated them. Also, I mixed the dry ingredients first, then I added the rest. My husband and co-workers love it.

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