Faux Chicken Nuggets

Total Time

Prep/Total Time: 30 min.


2 dozen (1 cup sauce)

Updated: Oct. 13, 2022
Here's a recipe for "chicken nuggets" that's poultry-free. It calls for pound cake in place of chicken, rolled in a "batter" of chopped peanuts. Kids will think they're having dinner for dessert. —Taste of Home Test Kitchen


  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons water
  • 4-1/2 teaspoons light corn syrup
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla extract
  • 2 cups finely chopped salted peanuts
  • 2 snack-size cups (3-1/2 ounces each) vanilla pudding
  • 2 teaspoons dark corn syrup
  • 2 drops yellow food coloring, optional


  1. Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside.
  2. In a small bowl, combine the confectioners' sugar, water, corn syrup, butter and vanilla; beat on low speed until sugar is moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Let stand until set.
  3. In a small bowl, combine the sauce ingredients. Serve with nuggets.

Nutrition Facts

2 each: 342 calories, 18g fat (5g saturated fat), 39mg cholesterol, 231mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 8g protein.