Shamrock Cutout Pound Cake Recipe
Shamrock Cutout Pound Cake Recipe photo by Taste of Home

Shamrock Cutout Pound Cake Recipe

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My son Gabriel loves surprises inside cakes, like seeing a shamrock when this cake is sliced. Everyone wants to know how it’s done. — Angela Lively, Spring, Texas
TOTAL TIME: Prep: 1 hour Bake: 50 min. + cooling
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour Bake: 50 min. + cooling
MAKES: 16 servings


  • 2 packages (16 ounces each) pound cake mix
  • 10 drops green food coloring
  • 1/2 teaspoon peppermint extract
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/8 teaspoon peppermint extract
  • 3 to 5 teaspoons 2% milk

Nutritional Facts

1 slice equals 462 calories, 23 g fat (8 g saturated fat), 91 mg cholesterol, 339 mg sodium, 60 g carbohydrate, 0 fiber, 6 g protein.


  1. Preheat oven according to package directions. Grease a 9x5-in. loaf pan. Prepare one package cake mix according to package directions, adding food coloring and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
  2. Cut cooled cake into 1-in.-thick slices. Cut slices with a 2-1/2-in. shamrock-shaped cookie cutter (save remaining cake for another use). Stand shamrock slices at an angle in a greased 9x5-in. loaf pan.
  3. Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs.
  4. For glaze, in a small bowl, mix confectioners' sugar, extract and enough milk to reach desired consistency. Pour glaze over cake, allowing some to flow over sides. Yield: 1 loaf (16 slices).
Editor's Note: Remaining pound cake may be cubed and served in dessert dishes, layered with warm fudge sauce. Top with chopped mint Andes candies.
Originally published as Shamrock Cutout Pound Cake in Taste of Home February/March 2014

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Reviewed Mar. 15, 2016

"Question: before I try this exciting cake, can the shamrock handle being baked twice?"

Reviewed Mar. 11, 2015

"So cute! I used the same recipe for Valentine's Day and used red food coloring and heart cut outs. It turned out great and everyone wanted to know how it was done."

Reviewed Mar. 10, 2015

"I haven't made this yet, but I think I'll try using lime juice and peel for flavoring and glaze, rather than the peppermint. This is a very pretty pound cake!"

Reviewed Mar. 9, 2015

"why do you have to have the shamrocks "leaning"? just wondering tx"

Reviewed Mar. 1, 2015

"Seo, upon reading the instructions I wasn't getting it either at first, but if you look at the picture of the cake, think about shamrocks (only one "leg" to stand on, lol,) you'll get that you have to place it in the pan on an angle or leaning. Hope my comment helps! Although I am a fan of mint, and it does seem to go with St. Patrick's Day, I always add almond extract to my pound cakes. Thanks for the great idea!"

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