Prepare pound cake as directed; pour into greased and floured spring-form pan.
Spread apple slices over cake top.
Sprinkle instant pudding over apples.
Combine cream cheese, eggs and sugar and spread over apples.
Bake in 350\u00b0 oven for 1 hour and 10 minutes or until brown.
Serve either warm or cold.
Serves 8 to 10.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Preheat oven to 350\u00b0F Spray a 9-inch loaf pan with non-stick cooking spray and dust with flour.
In a large bowl, use an electric mixer to beat together stout beer, vanilla extract, cake mix and eggs until smooth.
Pour into prepared pan.
Bake in preheated oven for 50-55 minutes or until tester comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire cooling rack to cool completely.
Serve sliced pound cake with ice cream.
Grease Bundt pan heavily.
Sprinkle with sugar and sliced almonds.
Mix all ingredients and pour in pan.
Bake 1 hour at 325\u00b0.
Let stand for 10 minutes, then put on plate.
Mix pound cake mix, egg and spice with fork until it is all moist.
Pat in bottom of greased 8 x 11-inch pan.
Beat cream cheese until creamy.
Add pumpkin, milk, eggs and spice until well mixed.
Pour over crust and bake at 300\u00b0 for 45 to 60 minutes.
Butter a 9 x 13-inch pan.
Spread pineapple in bottom of pan. Mix together until crumbly the pound cake mix and the stick of oleo.
Sprinkle evenly over the pineapple and bake at 350\u00b0 for 40 to 45 minutes or until golden brown.
Cool for an hour.
Cut into squares.
Serve inverted on a plate and topped with whipped cream or vanilla ice cream if desired.
Mix first 4 ingredients and spread in an ungreased 9 x 13-inch pan.
Mix next 3 ingredients and pour over cake mixture.
Sprinkle 3/4 cup nuts on top.
Bake at 325\u00b0 in glass pan only about 30 minutes.
Sprinkle with powdered sugar.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
For the Lemon Pound Cake:
Preheat oven to 325\
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
nch square baking dish. Place pound cake chunks in the prepared baking
br>Coat both sides of pound cake with cooking spray or brush
First, make the pound cake.
Preheat the oven to
Make lemon pound cake the day before and refrigerate
n a large bowl, mix pound cake dry ingredients; set aside.
make the pudding according to the directions on the box.
cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
pour pudding over cubbed pound cake.
put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
refrigerate for an hour, serve!
rumbly.
To make the pound cake: sift together the flours, baking
Break pound cake into small pieces.
Put 1/2 pound cake in 9 x 9-inch pan.
Top with 1/2 Cool Whip.
Top Cool Whip with 1/2 crushed Heath bars.
Repeat with remaining ingredients.
Cover and refrigerate for at least 3 hours.
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Cut pound cake in half lengthways.
Put fresh fruit in between cake.
Put top on.
Put Cool Whip over top and frost cake, then arrange fresh fruit on top of cake.