Red, White, and Blueberry Pudding Cake
This easy, Patriotic pudding cake is the perfect dessert for any summer holiday! I love it with blueberries and strawberries, but you can also use one or the other.
The Starting Five
Five things to know before making this dish!
Don’t make homemade pound cake for this! You can if you want to, but bakery pound cake keeps this so easy.
I love blueberries and strawberries, but I’ve made it with one or the other, too.
The layer of pudding is a must, but for a bigger burst of flavor, add a layer of strawberry or blueberry jam between the pound cake, too!
You might have to cut the pound cake and puzzle piece it in a bit to fill in those cracks.
This will keep in the fridge for about three days. After that, the fresh fruit gets a little too mushy. But there’s good news—you can freeze it! Wrap it tightly in plastic wrap, then with aluminum foil, and freeze for up to three months.
Red, White, and Blueberry Pudding Cake
Ingredients—Makes 6-8 pieces of cake
1 package of pre-sliced, store-bought pound cake
1, 4-pack of vanilla pudding
1 cup of whipped topping, such as Cool Whip
About 10 strawberries, sliced
1 cup of blueberries
Directions
Cut the pound cake to fit your dish (this is meant to create 6-8 pieces of cake; double the recipe if you want to use a 9x13 dish). Create one cake layer, then top it with two containers of pudding. Then, repeat the pound cake and pudding layers.
Gently spread a layer of Cool Whip over the pudding, then top it with strawberries and blueberries. Refrigerate until you’re ready to serve!
