NEXT RECIPE >

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

Shamrock Cutout Pound Cake Recipe

Read Reviews
4.5 14 14
Publisher Photo
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
TOTAL TIME: Prep: 1 hour Bake: 50 min. + cooling
MAKES: 16 servings

Ingredients

  • 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: 462 calories, 23g fat (8g saturated fat), 91mg cholesterol, 339mg sodium, 60g carbohydrate (42g sugars, 0 fiber), 6g protein.

Directions

  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


Reviews for Shamrock Cutout Pound Cake

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
silveryk User ID: 8791956 245483
Reviewed Mar. 15, 2016

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

MY REVIEW
cindiak User ID: 221828 222597
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."

MY REVIEW
jazzerie User ID: 7800288 222507
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!"

MY REVIEW
gramcayo User ID: 5095727 222417
Reviewed Mar. 9, 2015

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

MY REVIEW
maggiemae1903 User ID: 7895069 221663
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!"

MY REVIEW
oleblueyes User ID: 7862120 221541
Reviewed Feb. 27, 2015

"I wondered how that shamrock got into the cake, that was very clever and pretty. love this site."

MY REVIEW
Jess113 User ID: 8270120 221265
Reviewed Feb. 24, 2015

"This recipe sounds like a fun treat for the family on St Patrick’s Day!

Here is a trick for everyone that are asking about how the shamrock stays standing up try pouring some of the cake mix into the bottom of your loaf pan before adding the shamrock slices, this will hold them in place so you can spoon the rest of the cake mix over the top of the shamrock slices."

MY REVIEW
camdensnana User ID: 1199070 221258
Reviewed Feb. 24, 2015

"Love this idea! And plan to make for the upcoming St. Patrick's Day. But I'm feeling a bit dense. I'm having a hard time understanding the "Stand shamrock slices at an angle in a greased 9x5-in. loaf pan."

Are they a leaned angle? Or more like a standing straight up slight diagonal? Am just having a difficult time envisioning the set up. Advise please and thank you! :)"

MY REVIEW
Bonito User ID: 1630276 221020
Reviewed Feb. 21, 2015

"I love this recipe it is so clever and I had no idea how to make the shamrocks in the cake this is just awesome."

MY REVIEW
spooky56_75 User ID: 4718542 141232
Reviewed Mar. 26, 2014

"My family and I loved this cake. The mint shamrock inside was a great idea. I made sure the cutout shamrock cake was completely cooled before inserting it in the cake pound. I found out if the shamrock was still "warm" it was more likely to break once you put the cake batter on top of it. I purchased my cookie cutter at Michael's. Great St. Patrick's Day dessert."

Loading Image