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.
Cream
butter and sugar.
Add eggs, one at a time.
Add baking powder, vanilla and salt; add flour and milk alternately.
Bake in floured tube pan at 350\u00b0 for 45 minutes.
Reduce heat to 325\u00b0 and bake 45 minutes longer.
(For chocolate pound cake, add 1/2 cup cocoa.) Frost with cream cheese frosting.
Cut pound cake in half horizontally (or in
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.
er medium heat, stirring, for 5 to 6 minutes, or
ven to 360\u00b0F.
For this recipe, will need 8 individual
For the Lemon Pound Cake:
Preheat oven to 325\
rosting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3
b>butter and stir until blended and crumbly.
To make the pound cake
Prepare grill for direct heat cooking.
Stir together melted butter, 1/4
a large bowl, mix pound cake dry ingredients; set aside.
First, make the pound cake.
Preheat the oven to
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.
MAKING THE POUND CAKE.
Preheat the oven to
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.
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.
Butter an 8-inch square baking dish. Place pound cake chunks in the prepared
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.
br>Brush the pound cake slices with the melted butter and grill over