Raspberry Amaretto Pound Cake Pudding
"My husband loves butternut pound cake, but after several days it starts to dry out. So I created this recipe to use it up. It is so luscious and it looks elaborate instead of so simple."
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
6-8
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
directions
- 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.
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Reviews
-
I made this last nite and used some leftover cake. I simply cut away the frosting and used the cake part for the recipe. It is so good. I'll surely make it again. I used amaretto this time, but I think I'll experiment next time and try some other type of alcohol.
RECIPE SUBMITTED BY
<p>I am a great grandmother, love to cook and bake, and love cooking with wine. I like to try new recipes, and enjoy sharing the kitchen with my husband, who has been cooking about 2 years.I love bread making, and have a?43 year old sourdough starter.I used to be an stna in home health care til I fell. My pet peeve is stupid commercials which assume all us public people are also stupid, and I especially don't like that gyco(may be spelled wrong) lizard. I'd love to step on him.</p>
