glass trifle bowl begin assembly by placing a layer of pound cake slices
.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.
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.
n a large bowl, mix pound cake dry ingredients; set aside.
Cut pound cake into slices.
Find a glass about the size of your trifle glass and cut 4 circles and insert in bottom of trifle glasses.
Wash, trim and slice strawberries (reserve 4 strawberries for tops).
Wash blueberries.
Whip cream and powdered sugar until peaks form.
Place a layer of strawberry slices on top of each. Top strawberries with whipped cream and level it off.
Gently place a ring of blueberries around glass.
Place a strawberry in each center and serve.
Slice the pound cake into 1/2 in thick slices.
Toast in a 350 degree farenheit oven until browned.Trim the edges to square off and place them in the bottom of a 7x11 glass baking dish.
Combine the fruit with the 2 tablespoons of the flour and sugar.
Put the fruit mixture on top of the cake.
To make the crisp topping, combine the 1 cup flour with the brown sugar, salt, cinnamon and butter.
Sprinkle on top of the fruit. Drizzle with the cream.
Bake for 45-50 minutes, until the top is crisp.
minutes.
Brush the pound cake slices with the melted butter
Mix all fruit and chiles together carefully. Add jalapenos, mint, lime juice, brown sugar. Set aside.
Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake-top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes-yum!
br>Coat both sides of pound cake with cooking spray or brush
Make lemon pound cake the day before and refrigerate
Slice pound cake lengthwise 3 times.
Spread Cool Whip on first layer.
Next, layer about 3 pineapple slices on top of Cool Whip.
After that, put the bananas, strawberries or really any other fruit you want or even use 2 fruits if you want.
Repeat directions for the next 2 slices.
chocolate mushroom cloud of pound cake mix. Pour into prepared pan
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
First, make the pound cake.
Preheat the oven to
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.