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Pioneer Woman Easy Neapolitan Cake

Pioneer Woman Easy Neapolitan Cake - recipe card
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A stunning and simple no-bake dessert that layers classic Neapolitan flavors: rich chocolate, creamy vanilla, and sweet strawberry. The cake is assembled with store-bought pound cake and homemade pudding, creating a decadent, sliceable treat that tastes like a frozen ice cream cake.

Ingredients

Scale
  • 1 box (10.75 oz / 305 g) store-bought frozen pound cake, thawed
  • 1 box (3.4 oz / 96 g) instant vanilla pudding mix
  • 1 box (3.4 oz / 96 g) instant chocolate pudding mix
  • 1 box (3.4 oz / 96 g) instant strawberry pudding mix
  • 3 cups (720 ml) whole milk, cold
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (12 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (60 ml) strawberry preserves
  • 1/4 cup (30 g) fresh strawberries, thinly sliced, for garnish
  • 1 tablespoon (5 g) shaved chocolate, for garnish

Instructions

  1. Thaw the frozen pound cake according to package directions, usually about 1-2 hours at room temperature. While it thaws, prepare the pudding layers; you’ll need three separate bowls.
  2. In a medium bowl, whisk together the instant vanilla pudding mix with 1 cup (240 ml) cold whole milk until smooth and thickened, about 2 minutes. Repeat with the chocolate pudding mix and another 1 cup milk, then the strawberry pudding mix with the remaining 1 cup milk. Set all three bowls aside at room temperature — they will set as you work.
  3. Using a serrated knife, carefully slice the thawed pound cake horizontally into three even layers, each about 1/2-inch thick. The cake should be firm enough to slice without crumbling. If it tears, press the pieces back together in the pan.
  4. Line the bottom and sides of a 9x5x3-inch loaf pan with plastic wrap, leaving at least 3 inches overhang on all sides. This will help you lift the assembled cake out later. Place one layer of pound cake in the bottom of the pan.
  5. Spread the entire bowl of strawberry pudding evenly over the first cake layer. Spoon the strawberry preserves over the pudding and gently swirl with a knife for a marble effect. Top with a second cake layer, pressing down gently to remove air gaps.
  6. Spread all of the vanilla pudding over the second cake layer, smoothing to the edges. Place the third cake layer on top, pressing lightly to level. Finally, spread the chocolate pudding over the top layer, covering completely.
  7. Cover the pan with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or up to 24 hours — overnight yields the cleanest slices as the cake absorbs moisture and the layers set firmly.
  8. When ready to serve, in a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric hand mixer on medium-high speed until soft peaks form, about 2-3 minutes. Do not over-whip or it will become buttery.
  9. Remove the cake from the refrigerator. Use the plastic wrap overhang to lift the entire cake out of the pan and transfer to a cutting board. Peel off the wrap and place the cake on a serving platter.
  10. Spread the whipped cream over the top and sides of the cake. Garnish with fresh strawberry slices and shaved chocolate. Slice with a sharp knife, wiping clean between cuts, to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the undecorated cake tightly in plastic wrap then foil for up to 2 months; thaw overnight in the fridge before adding whipped cream and garnishes. For best texture, serve within 24 hours of assembly — after 48 hours the cake layers may become too soft.

Nutrition

Keywords: Neapolitan cake, no-bake dessert, summer dessert, layered cake, strawberry chocolate vanilla, easy dessert, crowd-pleaser, icebox cake, pound cake dessert, kid-friendly

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-easy-neapolitan-cake/