Serves: 5
Total Calories: 289
Combine all ingredients and beat 4 minutes. Pour into greased and floured 10-inch Bundt pan. Bake 50–55 minutes in 350° oven. Sprinkle powdered sugar on top.
This Garden Eggplant Pudding Cake recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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