peppermint shamrock supreme pound cake

Name: PEPPERMINT SHAMROCK SUPREME POUND CAKE
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: Irish
Ingredients: 1 box(es) white cake mix; 3 large eggs, room temperature; 1 tablespoon(s) peppermint extract; 1/4 cup(s) mint liqueur; 1 cup(s) heavy whipping cream; 1 box(es) 3.4 oz jello pistachio pudding; 1 box(es) lime jello (3 oz.); 1/2 cup(s) andes mint candies (about 15 pieces); 1/3 cup(s) vegetable or canola oil; ## QUICK FROSTING; 1 can(s) cream cheese cake frosting; 2 teaspoon(s) peppermint extract; 1/2-3/4 cup(s) ghirardelli chocolate chips ( or enough to garnish edge of cake all around & stem; - green confectioners decorating icing tube

(1 RATING)

47 Pinches 12 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Mar 10, 2014

I love and enjoy making cakes from scratch so much, that I didn't realize just how many boxes of cake mix I had acquired over time. So in trying to eliminate from the pantry this was the 3rd cake I made in 2 days. The other 2 that I gave away looked so good, that I wanted to make one equally as good. Since St Patrick's Day is coming up, this is the one I came up with using white cake mix. My husband said it was very good, as well as the house keeper. It is moist, minty and has a lot of flavor. When I finished with it, it did look quite impressive. It is simple & easy so give it a try.

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 8 or more depending on portion size

Ingredients

1 box white cake mix
3 large eggs, room temperature
1 tablespoon peppermint extract
1/4 cup mint liqueur
1 cup heavy whipping cream
1 box 3.4 oz jello pistachio pudding
1 box lime jello (3 oz.)
1/2 cup andes mint candies (about 15 pieces)
1/3 cup vegetable or canola oil
QUICK FROSTING
1 can cream cheese cake frosting
2 teaspoons peppermint extract
1/2-3/4 cup ghirardelli chocolate chips ( or enough to garnish edge of cake all around & stem
- green confectioners decorating icing tube

How To Make peppermint shamrock supreme pound cake

Step 1

Preheat oven to 350 degrees F. oven. I used a name brand Jello and pudding but you may use what ever you have. I use what ever is the best value at the time of shopping.

Step 2

Add to a large bowl the eggs, Jello, pudding, oil, & heavy cream and beat till blended together.
Step 3

Now add the mint liqueur and peppermint extract to batter and beat till blended.
Step 4

Unwrap the Andes mint candies, and chop in food processor or add to zip lock bag beat with a mallet till broken into small pieces.
Step 5

Now add to the cake batter and stir to blend. Add green food color if desired to enhance the green color of cake if desired.
Step 6

Spray pan with non stick cooking spray or bakers joy, then add in cake batter.
Step 7

Bake about 43 to 45 minutes, or until tooth pick inserted into center comes out clean.
Step 8

Add peppermint extract to canned frosting, stir to blend then frost cake and decorate as desired.
Step 9

Cut cake.
Step 10

Serve and enjoy.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes