Pound Cake Peach Pudding - Kraft Recipes Top
Comida Kraft
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Pound Cake Peach Pudding

Prep Time
Total Time

12 servings

Our Pound Cake Peach Pudding serves a crowd—and it's a cinch to make. (Quick, too. You'll have it chilling in the fridge in just 10 minutes.)

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What You Need

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Make It

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  • Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.
  • Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.
  • Refrigerate at least 1 hour before serving.

Special Equipment Needed

Size Wise

Enjoy your favorite foods while keeping portion size in mind.


Substitute angel food cake for the pound cake.

How to Grate Citrus Peel

Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 270
Total fat 8g
Saturated fat 5g
Cholesterol 60mg
Sodium 370mg
Carbohydrate 48g
Dietary fiber 2g
Sugars 38g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for a potluck dinner and got rave reviews! I made this for a potluck dinner and got rave reviews! I used mandarin oranges & fresh strawberries and flavored the pudding with orange zest and fresh orange juice. I also used an orange-flavored pound cake from a mix instead of a store-bought one.
Date published: 2010-08-12
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