Dessertscookiesandcups
Redd-wip Pound Cake
Reddi-wip Pound Cake is tender and dense, baked with the whipped topping right in the batter! It's perfect for Strawberry Shortcake, drizzled with chocolate or topped with a woosh of Reddi-wip! I wish I could
👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- measuring cup
- knife
📝 Preparation Steps
1
Preheat the oven to 325°F
2
Coat a 9×5 loaf pan with nonstick spray. Cut a strip of parchment paper to fit in the bottom of the pan (long-wise) and up the sides of the ends. This makes removing the cake from the pan very easy. Coat the parchment lightly with more nonstick spray. Set aside.
3
In a large bowl mix together the butter, sugar, eggs and vanilla until smooth. Add in the salt, baking powder and flour and stir until combined.
eggs, beaten,2baking powder1 teaspoon
4
Measure your Reddi-wip by filling a measuring cup and then tapping the bottom so the whipped topping settles. Repeat this process until you’ve measured out 1 1/2 cups.
5
Fold the whipped topping into the batter until it’s combined and spread the batter into the prepared pan.
6
Bake the cake for 55 – ⏱️ 60 minutes or until it’s lightly golden and a toothpick entered into the center comes out clean.
7
Allow the cake to cool in the pan for ⏱️ 15 minutes and then loosen the edges with a butter knife. Remove from the pan to cool completely.
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