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.
BANANA POUND CAKE
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.
STRAWBERRY POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. 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 completely and serve.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
STRAWBERRY BANANA POUND CAKE
we went to a supper at church one night and this lady bought this cake and she gave me the recipe it's a good cake
Provided by Patsy Fowler
Categories Cakes
Time 1h25m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350.
- 2. In a large mixing bowl combine the cake mix, jello, eggs, oil, sprite, vanilla and lemon extracts.
- 3. Toss one cup of the nuts with 3 tablespoons flour. Fold the nuts, strawberries and bananas into the cake mixture until well combined.
- 4. Pour mixture into a 12 cup bundt pan that has been sprayed liberally with nonstick baking spray or greased and floured.
- 5. Shake the pan around on a level surface to be sure the batter is evenly distributed.
- 6. Place in the oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- 7. Do not overbake. Remove from oven and allow to sit for about 20 minutes before turning it onto a cake plate.
- 8. While it cools prepare the cream cheese glaze. Beat the cream cheese and butter with an electric mixer until fluffy.
- 9. Add the vanilla and the powdered sugar. Add the milk or cream and beat until smooth.
- 10. When it has cooled completely pour the cream cheese glaze over all and sprinkle with the other 1/2 cup of chopped pecans
STRAWBERRY BANANA SPLIT CAKE
This scrumptious is so easy to make but so impressive to serve. I've used the recipe for potlucks, showers and birthdays.-Joan Pacey, Ennismore, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
Nutrition Facts : Calories 481 calories, Fat 33g fat (16g saturated fat), Cholesterol 76mg cholesterol, Sodium 205mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY POUND CAKE
This beautiful cake is my husband's favorite. I add chopped pecans and strawberries to the batter and brush the cake right out of the oven with a sweet strawberry glaze. If there's any extra glaze, just serve it on the side.&emdash;Sue Wesson, Springhill, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack., In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.
Nutrition Facts : Calories 419 calories, Fat 16g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 5g protein.
POUNDCAKE AND STRAWBERRIES
A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him. They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream. This formed a bond between them all. In the crowd in which I run, poundcake and strawberries has since become a spring and summer standard, the cake home-made and, when we're lucky, the strawberries gathered from fields nearby. But not always. A supermarket version is a worthy substitute.
Provided by Sam Sifton
Categories dessert
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
- Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
- Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 1 gram
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STRAWBERRY BANANA CAKE - THE SOUTHERN LADY COOKS
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5/5 (2)Category CakeCuisine American, SouthernTotal Time 1 hr
- Blend cake mix, milk, pudding, oil and eggs in a large bowl until moistened. Beat with a mixer for approximately 2 minutes. Fold in bananas and strawberries. Pour into a sprayed bundt pan or cake pan of your choice. Cook in preheated 350 degree oven 45 to 50 minutes or until toothpick inserted into cake come out clean. Let cool for 10 to 12 minutes. Turn onto a plate. Add frosting.
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