STRAWBERRY-BANANA PUDDING CAKE
This luscious pink pudding cake is so easy to put together. Top it with ice cream and fresh fruit, and you have one very happy family. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Desserts
Time 3h45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3-1/2 to 4 hours., Remove slow-cooker insert; sprinkle cake with baking chips. Let cake stand, uncovered, 10 minutes before serving. Serve with toppings as desired.
Nutrition Facts : Calories 373 calories, Fat 29g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 239mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
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
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.
STRAWBERRY PUDDING DESSERT
This is a chilled strawberry fruit dessert. Easy to make but hard to keep in the fridge for long.
Provided by Walt Drawl
Categories Strawberry Desserts
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
- Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
- Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
- Refrigerate to let dessert firm up before serving, 2 to 3 hours.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 59 g, Cholesterol 16.2 mg, Fat 14.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 330.2 mg, Sugar 35.1 g
COTTAGE PUDDING (CAKE FOR STRAWBERRY SHORTCAKE)
This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake. It is moist and sweet and can be eaten by itself too.
Provided by Kaylene
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
- Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 45.1 g, Cholesterol 22.8 mg, Fat 9 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 219.5 mg, Sugar 23.6 g
STICKY RHUBARB & STRAWBERRY SPONGE PUDDING
This steamed sponge basin pudding drizzled with fruit sauce and chunky rhubarb will feed a crowd in fine fashion
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 1h37m
Number Of Ingredients 9
Steps:
- Lightly butter a 1.2-litre pudding basin. Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1½ mins, until the rhubarb is just beginning to soften. (Alternatively, cook for 5 mins in a small saucepan, until the sugar has dissolved and the rhubarb softens slightly.) Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.
- Put all of the sponge ingredients in a large bowl, then beat with an electric whisk for 1 min until light and creamy. Spoon into the basin, taking care not to dislodge the rhubarb, then smooth the top.
- Lay a large sheet of greaseproof on top of a piece of foil the same size. Butter the paper, pleat in the middle and cover the pudding. Tie tightly with string under rim of basin, then trim, scrunching foil up around the paper to make it watertight. Place the pudding in a large saucepan on an upturned saucer. Pour justboiled water to halfway up the basin, cover, then steam for 1½ hrs. Check the water level every 30 mins or so and top up if you need to. To test when the pudding is ready, unwrap and insert a skewer into the sponge. It should come out clean with no trace of raw mixture.
- Just before serving, heat reserved rhubarb juices with the remaining conserve in a small saucepan or in the microwave until bubbling. Turn out the pud, drizzle the hot sauce over the top and enjoy with custard. To make ahead, leave the pud in its basin to cool, then recover and chill. Steam for 20 mins, or invert onto a heatproof plate and microwave on High for 5-10 mins to warm through.
- To make individual puddings: Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Divide the rhubarb topping between 6 lightly greased 200ml dariole moulds, then top with the sponge mixture. Smooth over the surface and loosely cover each pudding with some buttered foil, scrunching around the sides to give the sponge room to rise. Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds. Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean. Serve with the extra rhubarb and strawberry syrup.
Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.93 milligram of sodium
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