Rose Mary Mogan


This recipe came about because I wanted to make the Apricot Nectar Pound Cake, for Thanksgiving but my daughter was unable to find the apricot nectar. I did not want to use a Boxed cake mix, I wanted to make my cake from a pound cake recipe. So because she couldn't find the nectar, I compromised and used the Welch's Tropical Passion Juice Concentrate instead.

I used King Arthur All Purpose flour, Strawberry Gelatin and Strawberry Flavor to enhance the flavor of the cake. I used 2 Ten cup capacity Bundt pans, one called Dimensions Bell, & the other Jubilee Bundt Pan both by Nordic Ware.


★★★★★ 1 vote

Each cake serves about 10 or more, depending on portion size
50 Min
50 Min


  • 3 c
    all purpose flour, i used king arthur
  • 1 c
    corn starch
  • 3 c
    granulated sugar
  • 1 1/2 Tbsp
    baking powder
  • 3 stick
    butter, softened room temperature
  • 9 medium
    eggs, room temperature
  • 1/2 c
    evaporated milk, i used carnation
  • 1 c
    undiluted tropical passion juice concentrate
  • 1 Tbsp
    almond extract
  • 1
    dram bottle lorann strawberry flavor
  • 1 small
    box strawberry jello 4 ounces
  • 2
    bundt pans- 10 cup capacity each
  • 1 can(s)
    strawberry frosting for each cake
  • 1 box
    sugar free strawberry gelatin



  1. PREHEAT OVEN TO 325 DEGREES F. Sift flour, cornstarch, baking powder & salt into a medium size bowl, then set aside till needed. I chose to use King Arthur all purpose flour. Pictured is the 1 dram of Lorann Strawberry flavor. I used the entire bottle in this recipe.
  2. This is one of the 10 cup capacity cake pans that I used it is called a DIMENSIONS BELLE BUNDT PAN.
  3. This is the second Bundt pan that I used it too holds 10 cups of cake batter and is called the JUBILEE BUNDT PAN.
  4. Add the softened butter to a large mixing bowl then beat until it is creamy and smooth. Then gradually add in the sugar, and 4 ounce box of strawberry gelatin, and continue to mix until mixture is creamy and smooth.
  5. Now add in the medium eggs one at a time, beating well after each has been added, until all 9 eggs have been incorporated into batter.
  6. Now slowly add in the sifted flour alternately with carnation evaporated milk, beating well after adding.
  7. Then continue adding in flour alternately with the Welch's Tropical Passion Juice concentrate, and beat until batter is smooth and creamy.
  8. Prepare cake pans by spraying liberally with bakers Joy, being sure to reach all the nooks and crannies. Now divide cake batter evenly between the 2 cake pans, leaving at least 1 1/2-2 inches from top of pan to allow it cake to rise during baking.
  9. Place cakes in oven on center rack and allow to bake for about 45 to 50 minutes. Check with wooden pick in center of cake to see if pick comes out clean. Then remove from oven to wire rack and allow to cool about 10 minutes before inverting onto cake platter or wire rack to cool completely.
  10. To prepare canned frosting remove lid and aluminum foil cover and heat in microwave for 30 to 45 seconds, then remove and add in the sugar free strawberry gelatin, stir to blend together, then drizzle as little or as much over cake as desired. Then cut and serve.
  11. This is how high the cake rose in the pan using the Jubilee Bundt Pan.
  12. This is what it looked like after I inverted it from the pan.

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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