b>butter and 2 tsp vanilla until butter melts.
Layer half of pound cake
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.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
Combine pound cake mix, eggs, bananas, peanut butter, butter, chocolate chips, vanilla extract, and cinnamon in a bowl; pour into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Cut pound cake in half horizontally (or in
n the poaching liquid.
Pound Cake:
Adjust the oven rack
ooking.
Stir together melted butter, 1/4 cup sugar and
For the Lemon Pound Cake:
Preheat oven to 325\
rosting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3 even
b>butter and stir until blended and crumbly.
To make the pound cake
Cut pound cake into 8 slices.
In small bowl, combine butter, brown sugar, and cinnamon and mix to combine.
Spread on one side of pound cake and cover the butter mixture with chopped pecans.
Grill cake slices on two sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant.
Drizzle with ice cream topping to serve. Serves 8.
Make pound cake according to directions.
Pour onto cookie sheet.
Bake according to box directions.
When complete, spread peanut butter over cake.
Place in oven approximately 3 minutes (until peanut butter is slightly melted).
Then pour chocolate chips over cake and spread evenly.
(For easier spreading, place cake in oven until chips are softened.)
Freeze around 2 hours.
MAKING THE POUND CAKE.
Preheat the oven to
First, make the pound cake.
Preheat the oven to
n a large bowl, mix pound cake dry ingredients; set aside.
Butter an 8-inch square baking dish. Place pound cake chunks in the prepared
br>Brush the pound cake slices with the melted butter and grill over
Whisk milk, cream, eggs, and spices/flavorings together.
Heat fry pan and add enough butter to cook with.
Dip pound cake in egg mixture (soak longer for more dry or dense cake).
Do not over soak or your cake will fall apart.
Place in medium high skillet and cook till brown on both sides.
Be careful flipping it so it doesn't break apart.
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
Mix egg yolks and confectioners sugar until blended.
Cream butter; add sugar mixture, coffee beans, boiled water and vodka or rum.
Slice Sara Lee pound cake in 5 layers.
Spread mixture on all layers, except top.
Spread top with milk, mixed into melted chocolate chips.
Melt butter in a skillet on grill. Add sugar, lemon juice and rum flavoring.
Stir well.
Cook until sugar dissolves (2 to 3 minutes), stirring constantly. Add bananas and strawberries.
Cook until bananas are soft but not mushy (about 2 minutes).
Serve over pound cake or vanilla ice cream.
Makes 4 servings.