RECIPES USING STORE-BOUGHT POUND CAKE RECIPES

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PUDDING POUND CAKE DESSERT RECIPE: HOW TO MAKE IT



Pudding Pound Cake Dessert Recipe: How to Make It image

Field editor Tamara Logan shares her delightful Pudding Pound Cake Dessert, a layered confection that relies on convenient instant pudding and store-bought pound cake. It’s so irresistible that everyone will want seconds.

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 9 servings.

Number Of Ingredients 6

1 frozen pound cake (10-3/4 ounces), thawed
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
1/2 cup chopped walnuts
3/4 cup chopped Oreo cookies

Steps:

  • Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping. , Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies. Layer with remaining cake, pudding mixture and cookies (dish will be full). Refrigerate until serving.

Nutrition Facts : Calories 365 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 393mg sodium, CarbohydrateContent 43g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

CHEESECAKE-STUFFED POUND CAKE RECIPE - HOW TO MAKE ...



Cheesecake-Stuffed Pound Cake Recipe - How To Make ... image

This Cheesecake-Stuffed Pound Cake from Delish.com is a showstopping dessert that's actually quite easy to make.

Provided by Lena Abraham

Categories     Barbeque    birthday party    bridal shower    brunch    dinner party    picnic    brunch    dessert    fruit

Total Time 4 hours 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 9

1

(8-oz.) block cream cheese, softened

2 tbsp.

sour cream

1/2 c.

powdered sugar, sifted

1 tsp.

lemon zest

1/2 tsp.

vanilla extract

Pinch of kosher salt

3/4 c.

whipped topping

1 1/4 c.

raspberries

1

pound cake, store-bought or homemade 

Steps:

  • In a large bowl using a hand mixer, beat cream cheese and sour cream together until smooth. Add powdered sugar, lemon zest, vanilla, and salt and beat until combined. Fold in whipped topping, then gently fold in raspberries. Leaving a 1" border, hollow out the middle of the pound cake, being careful not to cut through the bottom. Reserve removed pound cake for topping. Spoon cream cheese mixture into center of pound cake and smooth into an even layer. Crumble about 1/4 of the reserved pound cake and use the crumbs to cover the cheesecake mixture. Refrigerate pound cake until cheesecake mixture is firm, 4 hours. Slice and serve.

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