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Prep time
3 hours 10 minutes
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Makes
1 cake
Author Notes
My friend Frances introduced me to pudding cake decades ago and I'm still amazed every time by how easy it is to make, especially if you've got the main ingredients—vanilla pound cake and vanilla pudding—already prepped. You can use the store-bought version for either, but if you want to make it totally from-scratch, try this pound cake recipe from Alice Medrich and this super-easy vanilla pudding made from organic dairy milk. —Jenny Rosenstrach
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Ingredients
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2
vanilla pound cakes (about 12 ounces), cut into 1/2-inch thick slices
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2 cups
vanilla pudding (chilled or at room temperature)
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1 cup
organic heavy whipping cream, whipped
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Optional toppings: tropical fruit; toasted coconut flakes and blueberries; shaved dark chocolate; banana slices and Nilla Wafers
Directions
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Layer 1/3 of the cake slices on the bottom of an 8 x 8-inch baking dish. Top with half of the pudding. Repeat with second third of cake, and remaining pudding.
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Add the last third of cake slices and top with whipped cream, adding desired toppings. (Unless using fruit toppings, which can be added to the top of the cake when serving.)
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Cover with plastic wrap and chill in freezer for at least 3 hours.
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