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Grape Hull Cake (With Scuppernongs!)

The grape hull cake is made with scuppernongs right off the grape vine fresh from our family vines. This sweet dessert is a crowd-pleaser.
3 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: cool whip, dump cake, pecans
Prep Time: 50 minutes
Cook Time: 35 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 623kcal
Author: Nancy Currie


  • Food Processor or blender


  • 6 lbs Scuppernongs purple and bronze
  • 1/2 tsp cinnamon ground
  • 2 tsps sugar (or more as desired)
  • 1 box Butter Yellow Cake Mix Dry, 15.25 oz
  • 1 stick butter unsalted, melted
  • 1 cup pecans roasted and chopped
  • Ice cream Vanilla (if desired)
  • Cool Whip (if desired)


  • Preheat oven to 350 degrees.
  • Wash grapes and pop out grape pulp/seeds and save in another bowl for juicing. Check to make sure no seeds in the hulls.
  • Put grape hulls in pot with enough water to almost cover grapes. Amount will depend on size of pot. You can always add more water if needed.
  • Bring to a boil and cook on high for 20 minutes stirring often. Foam will start to form at the top. Just keep folding it back into the hulls. Then for another 5 minutes turn to medium heat to finish cooking.
  • Once grape hulls are soft, strain to remove any juice and keep for later. Check carefully to make sure no seeds slipped through.
  • Put hulls in food processer/blender then chop and process until hulls have a more pudding-like texture.
  • Spray 9 x 9 x 2 pan with cooking spray.
  • Add pureed grape hulls to pan and spread evenly.
  • Sprinkle ½ tsp cinnamon and 2 tsp of white sugar over the grape hulls-distributing evenly. This would be a good time to test for sweetness. If this isn't enough sugar, add until your desired sweetness level is achieved.
  • Cover with ½ box of dry yellow cake mix. Make sure all of grape mixture is covered.
  • Melt 1 stick of unsalted butter and pour over the cake mix evenly.
  • Cook in oven for approximately 30-35 minutes or until the top is golden brown.
  • Top with 1 cup roasted pecans and serve hot with vanilla ice cream or Cool Whip.


Note: Quick pecan toasting tip. Put desired pecans in microwave safe dish. Spray with Extra Virgin olive oil (or dot with butter), add kosher salt, and microwave for 1 minute 30 seconds. Let cool. Then chop and use as topping. I like the larger salt granules of kosher salt but you could use regular table salt or coarser sea salt.  
Juice: The pulp and seeds you popped out of the hulls when preparing the grapes for cooking can be put back into the pot and simmered to get more juice. It will have an applesauce like texture but great when combined with juice from cooked hulls. 
Note:  Taste test the mixture before adding the cake mix to make sure it is sweet enough for your particular type of grapes. If not, up the amount of sugar desired. 


Serving: 8g | Calories: 623kcal | Carbohydrates: 104g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 575mg | Potassium: 772mg | Fiber: 15g | Sugar: 29g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 3mg