A good cake recipe is predictable and turns out perfect every time. Pudding Pound Cake totally fits the mold (pun intended) and can offer a little variety that goes a long way for spring and summer treats. One of my favorite ways to have Pudding Pound Cake is the green variety for St. Patricks Day. Mix and match the recipe by changing up the cake mix and pudding to find the perfect combination to bring color to your table or fruit to your party.
This post was originally created for Arkansas Influencers and the Arkansas Soybean Promotion Board, but all rights were released in 2021 to us as the author and original content creator. We love supporting Arkansas Farmer’s and were so excited to share this family favorite recipe from our Aunt Becky!
This is by far my favorite food to make to celebrate St. Patty’s Day. We love to do anything to celebrate a fun food holiday and St. Patty’s Day always falls into that category. For the “Green” variety, I like to make it in two loaf pans instead of a bundt cake. It just offers variety and it’s easier to eat without icing on top.
Another fun combination is Lemon Pudding Pound Cake – it’s the best thing for Easter Dinner dessert. Again, it’s great in a loaf pan, but for a family dessert, a bundt pan works great. The best thing about this dessert is the possibilities are endless; with flavor combinations and muffin tins, loaf pans, round cakes, or bundt pans – anything works!
Pudding Pound Cake
Ingredients
- 1 cake mix any flavor
- 1 box instant pudding any flavor
- 4 eggs
- 1 cup water
- ½ cup vegetable oil
- 1 teaspoon flavoring usually vanilla,but optional
Instructions
- Preheat oven to 350.
- Mix together all ingredients into stand mixer.
- Beat batter until all ingredients are fully incorporated and lumps are gone.
- Turn to medium speed for about 5-10 turns. The batter will be a lighter color once its all been mixed together properly.
- Spray a bundt pan (or two loaf pans) with cooking spray.
- Pour batter into pan.
- Bake for 30-40 minutes or until the top starts to brown and a toothpick inserted comes out clean.
- Let cool for 10 minutes before inverting onto a serving plate
- **if desired you can top with a simple, thin powdered sugar and water icing mixture or dust with powdered sugar alone.**
- If you are transporting or serving later, wait until the cake cools to room temperature before covering with a lid or foil.
Notes
• Lemon cake – use a lemon/yellow cake mix and lemon pudding. Zest a lemon and put some of the zest in with the batter and the rest in icing. Squeeze the juice from the lemon and replace water with as much lemon juice as you extract. If you get less than a cup, add water to equal a cup before adding to the batter. Mix together powdered sugar and water to desired consistency and add in lemon zest. Spoon over the warm cake so it will absorb.
• Pistachio (green) cake – use a yellow/butter cake mix and pistachio pudding.
• Coconut/Hawaiian cake – use a pineapple supreme cake mix and coconut crème/vanilla pudding. Replace water with a 8 ounce can of crushed pineapple. Or, just use water and keep the pineapple for the icing. Stir in ½ cup of shredded/flaked coconut into the batter. Mix together a simple powdered sugar and water icing and sprinkle the top with coconut before it dries.
• Chocolate chip cake – use a devil’s food or German chocolate cake mix and chocolate pudding. Stir in 1 cup chocolate chips to the batter before pouring into the pan.
• Red velvet cake – us a red velvet cake mix and vanilla or chocolate pudding.
• Firecracker cake – use a white cake mix and vanilla or cheesecake pudding. Separate the batter into 3rds. Put 1 part in 2 separate bowls and pour the third part in the bottom of a greased Bundt pan. In one of the bowls of batter, drop 3-4 drops of red food coloring and 3-4 drops of blue food coloring in the other. Stir up each color separately making sure it is the desired color. Drop by alternating spoonfuls on top of the white batter. Using a toothpick or wooden skewer, drag the utensil through the colors to make a swirl design with the red, blue and white batters. Carefully drag the colors together so they don’t over blend and make a purple cake.
So many flavor combinations exist. Let us know if you dream up your own flavor. What do you think would make a creamsicle flavor like a push-up?
This cake recipe includes vegetable oil. Did you know the first, and main ingredient in vegetable oil is soybean oil? This same oil is the base for margarine and shortening. That’s right you have been supporting and using soybean oil in so many ways and didn’t even know. Check out themiraclebean.com for more recipes and ways you can use and incorporate soybean oil and other products into your everyday routines.
Other St. Patty’s Day recipes you might love:
great recipe…can’t wait to use pistachio pudding mix and have a green cake!