Pudding Pound Cake
A moist, rich pound cake infused with vanilla pudding flavor, perfect for celebrations or tea time, combining tender crumb with a delightful vanilla aroma.
Ingredients
Instructions
- Put all ingredients in a large mixing bowl and beat for 10 minutes.
- Pour the batter into a 10-inch ungreased tube pan.
- Bake in a 350°F oven for 50 minutes.
- Let the cake cool for 1 hour before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. You can also substitute the vegetable oil with melted butter for a denser texture. If you want a chocolate twist, add half a cup of cocoa powder to the dry ingredients. Be sure to beat the batter thoroughly to incorporate air, which helps with the cake's rise. For variations, try adding sprinkles or nuts for extra texture.
Serving Suggestions
This Pudding Pound Cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a drizzle of chocolate sauce would also add a lovely touch. It pairs beautifully with a cup of coffee or tea. For a complete dessert experience, consider serving it alongside Alaskan Salad for a refreshing contrast.
Storage & Reheating
Store any leftover Pudding Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to a month. To reheat, simply thaw it in the refrigerator overnight and warm slices in the microwave for about 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pudding Pound Cake contains roughly 837 calories, with 9g protein, 119g carbohydrates, and 37g fat. It is an excellent source of calcium (31% of the Daily Value) and iron (25% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 708mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of pudding mix?
Yes, you can experiment with different flavors of instant pudding mix such as chocolate or butterscotch. Just keep in mind that the flavor of the cake will change accordingly, and you may want to adjust any additional flavors or toppings to complement the new pudding flavor.
What should I do if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan instead; just be sure to grease it well to prevent sticking. Alternatively, you can divide the batter between two loaf pans, adjusting the baking time as needed. Keep an eye on them and do the toothpick test to check for doneness.
How can I tell when the cake is done baking?
The cake is done when it's golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick comes out with wet batter, continue baking for a few more minutes, checking frequently to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).