Strawberrypuddingcake Recipes

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BEST EVER STRAWBERRY PUDDING CAKE



Best Ever Strawberry Pudding Cake image

This Best Ever Strawberry Pudding Cake is the perfect summer cake recipe - it's ultra moist and tender with a sweet strawberry glaze!

Provided by Chrissie (thebusybaker.ca)

Categories     Dessert

Time 1h20m

Number Of Ingredients 14

3/4 cup unsalted butter, softened
1 1/2 cup white sugar
100 grams strawberry pudding powder (approximately a 4-serving packet)
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 3/4 cup all purpose flour
3 tablespoons cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
butter and flour for greasing the cake pan
2/3 cup powdered sugar, sifted twice
2-3 tablespoons strawberry syrup (or 1 1/2 - 2 tablespoons strawberry juice)

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.

Nutrition Facts : ServingSize 1 serving, Calories 425 kcal, Carbohydrate 60 g, Protein 5 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 188 mg, Fiber 1 g, Sugar 41 g

STRAWBERRY LOVE CAKE



Strawberry Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking pan
1 box strawberry cake mix (plus ingredients indicated on the box, such as eggs and vegetable oil)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box instant strawberry creme pudding
1 cup milk

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  • Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
  • Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
  • Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  • Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.

STRAWBERRY PUDDING CAKE



Strawberry Pudding Cake image

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

1 (15.25 ounce) package French vanilla cake mix (such as Duncan Hines®)
1 (3 ounce) package instant strawberry pudding mix
1 cup water
4 large eggs, lightly beaten
¼ cup canola oil
1 ¼ cups diced fresh strawberries
1 ½ cups powdered sugar
1 tablespoon unsalted butter, softened
½ teaspoon strawberry extract, or to taste
3 tablespoons milk, or as needed

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 SPOON CAKE



Strawberry Spoon Cake image

This spoon cake is sort of a mix of a spoonbread, a pudding cake, and a biscuit all in one. It's then topped with delicious strawberries for an easy, home-style dessert. It's better to err on the side of under-baking this cake rather than over-baking, as it's meant to have a soft center. Serve it warm, with some vanilla ice cream, if desired.

Provided by Kim

Time 1h

Yield 8

Number Of Ingredients 11

2 cups sliced fresh strawberries
2 tablespoons white sugar
1 tablespoon lemon juice
½ cup unsalted butter
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 ½ teaspoons vanilla extract

Steps:

  • Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
  • Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
  • Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
  • Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
  • Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 44.6 g, Cholesterol 31.7 mg, Fat 12.2 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 7.5 g, Sodium 319.8 mg, Sugar 19.3 g

STRAWBERRY SPOON CAKE



Strawberry Spoon Cake image

This unfussy cake with a top layer of jammy strawberries is so gooey it's best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries - frozen or fresh. If you're using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it's hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.

Provided by Jerrelle Guy

Categories     cakes, custards and puddings, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
2/3 cup/150 grams packed light brown sugar
1/2 cup/120 milliliters whole milk, at room temperature
1/2 teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving

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.

STRAWBERRY PUDDING CAKE



Strawberry Pudding Cake image

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

1/2 cup butter, softened
1 cup sugar
3 eggs, beaten
1 teaspoon baking soda
3 tablespoons buttermilk
1 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup strawberry jam

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

SLOW-COOKER STRAWBERRY PUDDING CAKE



Slow-Cooker Strawberry Pudding Cake image

This recipe was created because of my love for strawberry cheesecake. I had these ingredients in my pantry and thought I'd give it a whirl. Wow, the flavors are just like strawberry cheesecake-only in a warm, comforting cake version. It's a whole lot easier than making cheesecake, too! -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 4h20m

Yield 10 servings.

Number Of Ingredients 8

3 cups cold 2% milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package strawberry cake mix (regular size)
1 cup water
3 large eggs, room temperature
1/3 cup canola oil
2 cups toasted coconut marshmallows, quartered
Optional: Strawberry ice cream topping and sliced fresh strawberries

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.

Nutrition Facts : Calories 377 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 540mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

STRAWBERRY VANILLA PUDDING SHORTCAKE



Strawberry Vanilla Pudding Shortcake image

This is a simple,terrific dessert.It is fancy enough for family get togethers or picnics. You should try it! 8)

Provided by OceanIvy

Categories     Dessert

Time 10m

Yield 7 serving(s)

Number Of Ingredients 5

1 1/2 cups milk, cold
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
1 (12 ounce) poundcake (cut into 14 slices)
1 pint strawberry, sliced & sweetened

Steps:

  • In large bowl, combine the cool pudding and the milk.
  • With wire whisk, beat until well blended.
  • Slowly stir in 1 cup of Cool Whip.
  • Layer the pound cake, then strawberries, then pudding.
  • Layer again, with the cake, berries, and then Cool Whip.
  • Serve up and enjoy!

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From bbcgoodfood.com


STRAWBERRY BUNDT CAKE FROM BOX - THERESCIPES.INFO
Strawberry Bundt Cake • The Gold Lining Girl top thegoldlininggirl.com. For Strawberry Bundt Cake: In a large bowl, stir together cake mix, eggs, sour cream, oil, and pudding mix. Mixture will be thick. Spread mixture evenly into a lightly-greased bundt pan. Bake at 350 degrees for about 45 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
From therecipes.info


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