il, then remove the saucepan from the heat.
Beat the
Prepare cake as directed on box.
Mix pudding into cake batter. Pour into greased and floured pan.
Bake at 350\u00b0 until lightly brown.
Let cake cool in pan for 10 minutes.
Remove cake carefully from pan and enjoy.
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.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
inutes or until thickened. Remove from heat; stir in 3 tbsp
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
br>Coat both sides of pound cake with cooking spray or brush
n a large bowl, mix pound cake dry ingredients; set aside.
minutes.
Brush the pound cake slices with the melted butter
Preheat oven to 350.
Combine all ingredients.
Pour into greased, floured 10\" tube pan.
Bake 45-50 minutes.
Do not remove from pan until ready to glaze.
Cajun Pound Cake Glaze: Cook all ingredients except the sugar until the margarine is melted.
Add the sugar and glaze the cake.
MAKING THE POUND CAKE.
Preheat the oven to
Follow package directions for pound cake mix except omit liquid and substitute sour cream.
Beat all ingredients well. Pour mixture into a 9 x 5-inch loaf pan.
Bake at 350\u00b0 in oven for 60 minutes.
Cool for 10 minutes before removing from pan.
.Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
Cut each slice diagonally into triangles.
Place slices in bottom of 2 1/2 quart clear glass bowl.
Brush generously with sherry.
Spoon berries evenly over the slices.
Whisk milk and pudding mix in a large bowl until creamy and thickened.
Refrigerate 15 minutes until set.
Pour mixture over berries.
Refrigerate trifle 10 minutes.
Spread cool whip on top, and cover with plastic.
Refrigerate until served.
chocolate mushroom cloud of pound cake mix. Pour into prepared pan
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
For the Lemon Pound Cake:
Preheat oven to 325\
First, make the pound cake.
Preheat the oven to
Make lemon pound cake the day before and refrigerate
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!