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Fruit- and Nut-Topped Pound Cake
Fruit- and Nut-Topped Pound Cake
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Prep Time:
10 minutes
Total Time:
15 minutes
15-minute dessert: Layer pound cake with cream cheese, fresh fruit, and chocolate syrup for a stunning treat.
Ingredients:
  • 1 package (10.75 ounces) frozen pound cake loaf, cut into fourteen 1/2-inch slices
  • 2/3 cup soft cream cheese with strawberries, raspberries or pineapple
  • 1 can (11 ounces) mandarin orange segments, well drained
  • 1 1/2 cups bite-size pieces assorted fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
  • 1/2 cup reduced-fat chocolate-flavor syrup
  • 1/2 cup sliced almonds or toasted coconut
Instructions:
  • Preheat broiler. Arrange pound cake slices on a broiler pan rack and broil 4 to 5 inches from heat for 3 to 5 minutes, flipping halfway through, until they are a light golden brown.
  • Spread each slice generously with creamy and flavorful cream cheese, then cut them diagonally to create 28 indulgent pieces. Finally, top them with juicy orange segments, your favorite fresh fruits, a drizzle of syrup, and a sprinkle of crunchy almonds for a delightful finishing touch.

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