Strawberry Pudding Cake Recipes

BEST EVER STRAWBERRY PUDDING CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Prepare a 9-inch bundt pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
• Add the pudding powder and whip on high speed until incorporated.
• Add the eggs one at a time, mixing well after each addition.
• Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
• Add the milk mixture to the butter mixture slowly, mixing well until combined.
• Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
• Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
• Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
• Cool in the pan for about 15 minutes and then invert onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool inverted on a cooling rack for another 10 minutes before trying again to remove the pan. Greasing and flouring the pan well before baking will ensure the cake is easy to remove, and using a non-stick bundt pan is a great choice.
• Let the cake cool completely on a cooling rack before adding the glaze.
• Prepare the glaze by sifting the powdered sugar into a bowl and adding the strawberry syrup about one teaspoon at a time until a thick glaze forms. The ideal glaze is thick, and just barely pourable.
• Pour the glaze over the top of the cake and let it drip down the sides slowly.
• Cut the cake into slices and serve with fresh strawberries, if desired.

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.

RHUBARB STRAWBERRY PUDDING CAKE

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-BANANA PUDDING CAKE

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.

STRAWBERRY PUDDING CAKE

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.

STRAWBERRY PUDDING CAKE

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.

SLOW-COOKER STRAWBERRY PUDDING CAKE

Steps:

• In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Prepare cake mix batter according to package directions with water, eggs and oil; pour over pudding layer., Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours., Remove slow-cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving. If desired, serve with ice cream topping and strawberries.

RHUBARB STRAWBERRY PUDDING CAKE

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.

COTTAGE PUDDING (CAKE FOR STRAWBERRY SHORTCAKE)

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.

STRAWBERRY SPOON CAKE

Steps:

• Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
• Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
• In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
• Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.