ooking.
Stir together melted butter, 1/4 cup sugar and
n a large bowl, mix pound cake dry ingredients; set aside.
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.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
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.
For the Lemon Pound Cake:
Preheat oven to 325\
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.
b>butter and stir until blended and crumbly.
To make the pound cake
b>butter and 2 tsp vanilla until butter melts.
Layer half of pound cake
MAKING THE POUND CAKE.
Preheat the oven to
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.
First, make the pound cake.
Preheat the oven to
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.
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.
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.
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.
Cut pound cake in half horizontally (or in