Preheat oven to 350 degrees. Spray an 8x4x2-inch loaf pan with nonstick spray. Set aside.
Take your creativity to a whole new level. Experiment with different shapes and colors hidden inside this baked loaf cake!
Servings and Ingredients
|1 (16.5-oz.) box Hy-Vee extra-moist classic yellow cake mix|
|1 (3.4-oz.) pkg. Hy-Vee vanilla instant pudding and pie filling|
|1 ¼ c. Hy-Vee 2% reduced-fat milk|
|3 Hy-Vee large eggs, lightly beaten|
|Hy-Vee red food coloring|
|2 c. Hy-Vee powdered sugar|
|2 to 3 tbsp. water|
|Sliced strawberries, for garnish|
|Roasted unsalted pistachios, chopped, for garnish|
|Pomegranate seeds, for garnish|
Things To Grab
- 8x4x2-inch loaf pan
- Hy-Vee nonstick cooking spray
- Large bowl
- Wooden toothpick
- Wire cooling rack
- Bread knife
- 1-1/2 inch star cookie cutter
- Small bowl
Whisk together cake mix and pudding and pie filling in a large bowl. Whisk in milk and eggs until smooth. Divide batter in half; set one portion aside. Tint remaining portion with red food coloring to desired color; pour red batter into prepared pan. Bake 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool on a wire rack; remove from pan and cool completely. Cut cake into 1/2 inch slices. Cut out a star from each slice, using a 1-1/2 inch cookie cutter; reserve extra cake for another use.
Clean loaf pan; spray with nonstick spray. Pour 1/4 of reserved cake batter into bottom of loaf pan. Stack star cutouts; turn stack on one side and place in center of pan. gently pour remaining batter over stack. Bake 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool 5 minutes; remove cake from pan and cool completely.
For icing, combine powdered sugar and enough water for pouring consistency. Pour icing over cake, letting excess drip over sides. Top with strawberry slices, pistachios, and pomegranate seeds, if desired.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 40mg
- Sodium: 30mg
- Total Carbohydrates: 52g
- Protein: 3g