Delectable Raspberry Amaretto Pound Cake Pudding Recipe
Welcome to my kitchen! Today, I’m sharing a recipe that will tickle your taste buds and impress your guests: Raspberry Amaretto Pound Cake Pudding. This recipe combines the delicious flavors of raspberry, Amaretto liqueur, pound cake and pudding mix into one delightful dessert. The tangy raspberries perfectly complement the nutty and sweet notes of the Amaretto liqueur. Moreover, the rich pound cake adds a dense texture to the dish, while the vanilla instant pudding mix perfectly rounds out its flavor.
This dish is perfect for any occasion, whether it’s a special event or just a family dinner. It’s easy to make and requires only a few ingredients that you may already have in your pantry. With this recipe, you can create a mouthwatering dessert that’s sure to dazzle everyone at your next gathering.
So grab your apron and get ready to make something truly special. Follow my detailed instructions, tips and recommendations and you’ll have a delectable Raspberry Amaretto Pound Cake Pudding ready in no time!
Why You’ll Love This Recipe
Are you ready to take your taste buds on a journey to the delicious and indulgent world of British cuisine? Then look no further than this Raspberry Amaretto Pound Cake Pudding Recipe!
From the rich, buttery pound cake to the tart and sweet raspberries, every bite is bursting with flavor that will leave you craving more. And let’s not forget about the Amaretto, a key ingredient that infuses the dish with a warm, nutty flavor that pairs perfectly with the tangy raspberries.
But what truly sets this recipe apart is the unexpected twist of adding vanilla instant pudding mix. Not only does it give the dessert an irresistibly creamy texture, but it amplifies the flavors of the cake and raspberries for a truly indulgent experience.
Plus, this recipe is versatile enough to be made ahead of time and serves as an impressive dessert for any occasion. So why settle for a basic dessert when you can have something as decadent and flavorful as our Raspberry Amaretto Pound Cake Pudding? Trust me, once you try it, you’ll be hooked!
Ingredient List
Here’s what you’ll need to make this Raspberry Amaretto Pound Cake Pudding Recipe:
For the cake:
- 1 (18.25 ounce) box white cake mix
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1/2 cup water
- 1/2 cup Amaretto liqueur
- 1/2 cup vegetable oil
- 4 large eggs, at room temperature
- 1/2 cup sour cream
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup frozen sweetened raspberries, thawed and pureed
- 1 tablespoon lemon zest
For the filling:
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 cup cold milk
- 1/4 cup Amaretto liqueur
For the topping:
- 1 cup heavy cream
- 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 6 tablespoons Amaretto liqueur
Optional toppings:
- Fresh raspberries
- Chopped walnuts or white chocolate chips
Note that the ingredient list is fairly long, but don’t let that deter you! This recipe is worth the effort and perfect for special occasions. Plus, most of the ingredients are pantry staples or can be found easily at your local grocery store.
The Recipe How-To
Step 1: Preheat and Grease
Preheat the oven to 350°F (175°C). Grease a bundt pan with unsalted butter at room temperature. Coat it lightly with flour, tapping out any excess.
Step 2: Mix Cake Ingredients
Using an electric mixer, beat 2 sticks of butter, both granulated and light brown sugar for about 3 – 4 minutes until light and fluffy. Add in 4 eggs, one at a time until incorporated.
Step 3: Mix Dry Ingredients
In another large bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Step 4: Combine Dry & Wet ingredients
Mixing at medium speed, add flour-dry ingredient mixture to the wet ingredient mixture by using the electric mixer alternately with 1 cup of sour cream, starting and ending with the flour mixture. Add in 1 tablespoon of vanilla extract.
Step 5: Pour into Pan and Bake
Pour the batter into the prepared greased Bundt pan. Level it evenly using a spatula. Bake for around 60 – 65 minutes or until the cake is golden brown on top and a toothpick comes out clean from the center.
Step 6: Make Raspberry Amaretto Filling
While waiting for your cake to bake, prepare your Raspberry Amaretto filling by mixing a box of instant Vanilla pudding mix and 2 cups of milk. Stir in 3 tablespoons of amaretto liqueur.
Add 3/4 cup of raspberry sauce and fold in thawed frozen sweetened raspberries (set aside extra for garnish) along with freshly chopped walnuts or white chocolate chips (optional).
Note: If you want a more subtle Amaretto flavor or cooking for minors who do not consume alcohol, you can replace the amaretto with almond extract.
Step 7: Assemble and Serve
Once the cake is out of the oven, let it cool completely in the pan for around 10 – 15 minutes before inverting onto a serving platter.
Using a wooden spoon, poke holes all over the top of the cake. Pour over raspberry-amaretto filling and let it cool before covering with cling wrap and refrigerating for at least 4 hours or overnight.
Garnish with fresh raspberries, additional raspberry sauce, almonds, walnuts or white chocolate chips.
Substitutions and Variations
Are you looking to switch things up a bit with the Raspberry Amaretto Pound Cake Pudding? While the recipe is already delicious on its own, here are a few variations and substitutions that can enhance the flavor even more:
– Swap out the frozen sweetened raspberries for fresh raspberries or other berries like blackberries or blueberries.
– For a nuttier flavor, try using chopped walnuts in place of the white chocolate chips. You could also use almonds for an almond amaretto flavor combination.
– Instead of using vanilla instant pudding mix, you could use lemon pudding mix to give the cake a citrusy twist. On the other hand, substituting chocolate pudding mix would make it a lighter and nuttier white chocolate raspberry almond cake.
– If you don’t have any amaretto liqueur on hand, you can replace it with almond extract.
– For those who want a gluten-free recipe, swap out the all-purpose flour with gluten-free flour mix. Keep in mind though that it may change the texture slightly.
– You can try different bundt cake recipes as well if you’re not feeling like raspberry pound cake. Lemon bundt cake or chocolate bundt cake would be great combinations for the amaretto flavor.
Regardless of which substitution or variation you choose, having fun while trying them out makes it worth it!
Serving and Pairing
When serving this Raspberry Amaretto Pound Cake Pudding, I highly recommend garnishing it with fresh raspberries and chopped walnuts. The tartness of the raspberries complement the sweetness of the pound cake pudding and the crunchiness of the walnuts adds a nice texture to each bite. You can also drizzle some raspberry sauce over the top for extra flavor.
This dessert pairs well with a hot cup of coffee or tea. If you’re looking to elevate your dessert pairing, try serving it with a glass of Amaretto liqueur on the rocks. The Amaretto’s nutty and sweet flavor profile perfectly matches the almond notes in the cake.
For a more indulgent dessert spread, serve this Raspberry Amaretto Pound Cake Pudding alongside other cakes and pastries such as lemon bundt cake or white chocolate raspberry almond cake. You can also add a dollop of creme fraiche or raspberry filling on top to create a visually appealing plate!
Don’t be afraid to mix and match flavors to make your dessert spread slightly different every time!
Make-Ahead, Storing and Reheating
What’s great about this Raspberry Amaretto Pound Cake Pudding Recipe is its make-ahead and storage capabilities. You can prepare this cake one day in advance and store it in the refrigerator, making it a great dessert option for busy nights or weekend gatherings. Plus, the flavors only intensify with time.
To store your Raspberry Amaretto Pound Cake Pudding Recipe properly, wrap it tightly with plastic wrap or place it inside an airtight container to prevent it from drying out. Typically, the cake can be stored up to 3 days in the fridge.
But what if you have leftover cake or want to reheat it? Simply slice a piece and pop it in the microwave for 15-20 seconds or warm it up in a preheated oven at 350°F for 5-10 minutes. This will give you that freshly baked smell and taste – your guests will never know it’s reheated.
If you’re feeling inventive, you can try pairing your reheated Raspberry Amaretto Pound Cake Pudding Recipe slice with a scoop of vanilla ice cream or raspberry sauce. Not only will this dessert look beautiful on your plate, but it’ll also be loaded with heavenly flavors that will keep you and your guests coming back for more.
Tips for Perfect Results
When baking any type of cake, the end goal is always to achieve a perfect texture and taste. The Raspberry Amaretto Pound Cake Pudding Recipe is no exception. Here are some tips to ensure your cake comes out perfectly every time.
1. Use room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before starting. This will help ensure they mix together smoothly and evenly.
2. Grease your pan properly: To avoid having your cake stick to the pan and fall apart when you try to take it out, use a non-stick cooking spray or grease the pan well with butter before pouring in the batter.
3. Don’t over-mix the batter: While it may be tempting to keep mixing until there are no lumps left, overmixing can lead to a tough and dense cake. Mix the batter just enough to combine all ingredients.
4. Use an electric mixer: Instead of mixing by hand, use an electric mixer on medium speed to ensure proper incorporation of ingredients while not overdoing it.
5. Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your cake. Splurge a little for high-quality vanilla extract, unsalted butter, and Amaretto liqueur for best results.
6. Add walnuts for crunch: Adding chopped walnuts to the batter will give the pound cake pudding some added texture and crunch – this also works great for substitutions if you don’t have almonds on hand!
7. Let it cool completely: Allow plenty of time for your Raspberry Amaretto Pound Cake Pudding Recipe to cool before slicing or serving; at least 30 minutes to an hour should do its magic because it absorbs even more flavor from the raspberry amaretto syrup (you won’t regret waiting!).
By following these tips and tricks, you can be confident that your Raspberry Amaretto Pound Cake Pudding will be a flawless, sweet, and delicious dessert. Happy baking!
Bottom Line
In conclusion, the Raspberry Amaretto Pound Cake Pudding recipe is a delicious dessert that will be sure to impress your family and friends. With its unique combination of flavors and easy-to follow instructions, this recipe is perfect for any occasion.
Whether you’re hosting a dinner party or just want to have a sweet treat after dinner, this recipe will not disappoint. You’ll love the richness of the pound cake, the sweetness of the raspberry filling, and the nutty flavor of the amaretto liqueur. And with a few simple substitutions and variations, you can customize this recipe to suit your taste preferences.
So, don’t wait any longer. Gather your ingredients, preheat your oven, and start baking this delicious Raspberry Amaretto Pound Cake Pudding today. You won’t regret it!
Raspberry Amaretto Pound Cake Pudding Recipe
Ingredients
- 3 -4 cups leftover butter pound cake
- 3 -4 tablespoons Amaretto
- 1 (1 ounce) box vanilla instant pudding mix
- 1/2 cup frozen sweetened raspberries
- 2 cups whipped topping
- 1/2 cup walnuts, crushed
Instructions
- Break the cake into kinda small chunks, but not crumbs, and place in an appropriate container.
- Sprinkle Amaretto over top and toss. Let set to soak for 1 hour.
- Make pudding mix according to package directions. When it begins to set, spoon it over the cake mixture.
- Spread the raspberries over the pudding.
- Spoon whipped topping over top and sprinkle with the chopped walnuts.
- Refrigerate.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.