STRAWBERRY PUDDING CAKE
Steps:
- Bake the cake in a 9x13 baking pan according to the box instructions. Allow the cake to cool.
- In a saucepan, combine the sugar, cornstarch and water. Bring to a boil and allow to boil until the water is clear.
- Mix in the Jello powder.
- Allow the Jello mix to cool and add the sliced strawberries.
- Mix the instant pudding with the 2 cups of milk. Use a whisk and stir until smooth.
- Spread the pudding on top of the cooled cake.
- Spoon the cooled (but not set) strawberry jello mix on top of the pudding layer.
- Top with whipped cream.
- Allow this cake to set in the refrigerator for at least 2 hours before serving. Store this cake in the refrigerator.
Nutrition Facts : Calories 319 kcal, Carbohydrate 65 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 350 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
STRAWBERRY PUDDING CAKE
FLAVOR GALORE! This pudding cake is flavored with strawberry jam, buttermilk and spices. A wonderful dessert to serve with vanilla ice cream. Featured in an old magazine as a good coffee dessert. Quick and Easy!
Provided by Seasoned Cook
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy; add eggs and beat well.
- Dissolve baking soda in buttermilk. Combine dry ingredients. Add buttermilk mixture and dry ingredients to cream mixture; stir well.
- Stir in jam. Spoon mixture into a greased 8x8 inch square baking pan. Bake in a 350 degree oven for 35 to 40 minutes or until done. Serve with vanilla ice cream. May add an additional teaspoon of jam on top just before serving.
Nutrition Facts : Calories 439.2, Fat 13.7, SaturatedFat 8, Cholesterol 110, Sodium 289.2, Carbohydrate 75.5, Fiber 1.2, Sugar 52.1, Protein 4.5
STRAWBERRY PUDDING CAKE
This is a moist and delicious cake. So easy to make. Just open a packet of strawberry pudding mix and dice up some strawberries.
Provided by shazzieau
Categories Strawberry Cake
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
- Pour icing over the cooled cake.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 53.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 359.8 mg, Sugar 38.7 g
RHUBARB STRAWBERRY PUDDING CAKE
This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.
Provided by Annacia
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 400°F
- Butter an 8-inch square glass or ceramic baking dish.
- Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb.
- Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
- Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.
- Drizzle reserved 1/2 cup fruit mixture over batter.
- Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
- Cool in pan on a rack 5 minutes before serving.
STRAWBERRY PUDDING CAKE
This quick, cool summer dessert is from the N.C. Department of Agriculture and Consumer Services. Directions are for individual dessert dishes, but if you wish, a 7 x 9 inch dish may be used instead.
Provided by Fauve
Categories Dessert
Time 10m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Tear cake into small pieces and cover bottoms of 5 dessert dishes.
- Mix pudding according to directions on box; pour over cake.
- Spread fresh strawberries over pudding mixture.
- Top with Cool Whip.
- Refrigerate if not served immediately.
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