While only two ingredients are necessary, the variations are endless. The pound cake can be drizzled with flavored coffee syrup or liqueur before being topped with the pie filling, or flavoring (vanilla, lemon, rum, almond, etc.) can be stirred into the pie filling – almond goes especially well with cherry and peach. Nuts can be scattered over the top, and they even toast a little during the microwave process.
Incidentally, in the first test run (of many) of this recipe, leftover Kentucky Butter Cake, a favorite homemade pound cake with a buttery bourbon glaze was used – needless to say, it was divine; but the official Hancock tasters (including Mr. Picky), and a few unofficial tasters loved every version – homemade and/or frozen pound cake, as well as every flavor of pie filling that was tested.
1 10 oz. package frozen pound cake
1 21 oz. can fruit pie filling
- Cut the pound cake into 1" cubes.
- Toss them into an 8 x 8" glass baking dish.
- Spoon the pie filling evenly over the pound cake cubes.
- Cover with plastic wrap; microwave seven minutes or until bubbly.
- Remove from the microwave and spoon into serving dishes.
- Top with real whipped cream or ice cream.
Amount Per Serving
Calories 316 Calories from Fat 82
Percent Total Calories From: Fat 26% Protein 4% Carb. 70%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 72 mg
Sodium 94 mg
Total Carbohydrate 55 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 3%