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Pastel Pound Cake

 Pastel Pound Cake
Mini tinted marshmallows create a marbled look in this Bundt-shaped pound cake from Jean Karolewicz of Elmwood Park, Illinois. It's sppecial enough to offer at a festive gathering or to slice up for a weekday snack.
12-16 ServingsPrep: 10 min. Bake: 55 min. + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup pastel miniature marshmallows
  • Confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Add extracts.
  • Combine the flour, salt, baking powder and baking soda; add to
  • creamed mixture alternately with buttermilk, beating well after each
  • addition.
  • Pour half of the batter into a greased and floured 10-in. fluted tube
  • pan. Sprinkle with marshmallows. Top with remaining batter. Bake at
  • 350° for 55-60 minutes or until a toothpick inserted near the
  • center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool

2 of 2

Pastel Pound Cake (continued)

Directions (continued)

  • completely. Dust with confectioners' sugar. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 319 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 312 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.