hip. Set aside.
Cut pound cake into 1/2 inch cubes
Stir 1 1/2 cups boiling water in strawberry Jell-O in a large bowl until completely dissolved. Stir in 1 1/2 cups cold water. Pour into 13 x 9-inch pan. Refrigerate 3 hours or until firm. Cut into squares (cubes). Layer cubes, pound cake (cut into cubes like Jell-O), 1/2 tub Cool Whip and 2 cups of sliced strawberries in a large glass bowl. Top with remaining Cool Whip. Refrigerate 1 hour. Makes 15 servings.
Mix all ingredients together. Bake at 325* for 1 hour in a tube pan.
FOR ICING:.
Mix one box of powdered sugar, 1 tsp.vanilla, 1 stick of butter and juice from strawberries. Frost when cake is cool.
Slice pound cake as thin as you can.
Place in long glass baking dish.
Mix pudding as directed on box.
Mix 1/3 of Cool Whip mix with pudding.
Spread over cake.
Pour strawberry pie filling over pudding.
Slice bananas on top of strawberry filling. Sprinkle pecans over rest.
Then mix 1/2 box powdered sugar and cream cheese.
Mix together with rest of Cool Whip.
Spread on top.
Cut pound cake into slices.
Make a layer in the bottom of 9 x 13-inch pan.
In large mixing bowl, beat cream cheese until fluffy.
Gradually beat in pudding powder, alternately with milk until smooth.
Mix glaze and strawberries in another bowl.
Spoon over cream mixture.
Spread whipped topping over strawberry layer. Garnish with strawberries if desired.
Chill several hours.
Preheat oven to 350\u00b0.
Grease and flour two 9 inch round cake pans.
Prepare, bake and cool cake according to directions on box. Place one cake layer on serving plate. Spread with strawberry glaze.
Place second cake layer on top.
Frost top and sides of cake with Cool Whip.
Garnish with strawberry slices.
Refrigerate at least 1 hour before serving.
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.
Bake at 350\u00b0 for 45 to 55 minutes in pound cake pan.
Cut pound cake into 6 slices and arrange on individual serving plates.
Combine the strawberries and rum (juice) in blender. Cover and pulse on and off until the mixture becomes a coarse puree.
Add papaya to blender and pulse until the mixture is smooth.
Pour 1/4 cup coulis (puree) over each cake slice and top with a dollop of whip cream.
Serve at once.
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.
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.
Blend until moistened.
Beat on medium for two minutes.
Pour into a greased and floured Bundt cake pan.
Bake in a 350\u00b0 oven for 50 to 55 minutes.
Cut pound cake horizontally into 3 layers.
Crush 1 1/2 cups of strawberries, reserving remaining strawberries.
Add sugar to cream cheese, beating until smooth.
Fold in whipped topping, then fold in crushed berries.
Fill and frost cake with cream cheese mixture.
Garnish with reserved berries and chill.
Arrange four 1-inch slices of pound cake in bottom of 8-inch square pan.
Pile strawberries on top of cake.
Pour pudding over strawberries.
Whip cream with sugar and vanilla.
Top cake and refrigerate.
In a 13 x 9-inch dish, cover bottom with slices of pound cake. Mix next 4 ingredients until spreadable.
Spread over cake. Cover with cherry pie filling.
Chill.
Serves 8 to 10.
Line an average size casserole dish, 9 x 13-inch, with slices of pound cake.
Cover with layer of strawberries.
Repeat, then cover with the custard.
Slice pound cake.
Place slices on plates (one or two slices per plate).
Pour some strawberries and juice over each slice.
If you choose to, add whipped cream on top.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
For the Lemon Pound Cake:
Preheat oven to 325\