Pound cake cobbler
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frozen Sara Lee Pound Cake | |
| 1 | can | (21 oz) cherry or blueberry |
| Pie filling** | ||
| ⅓ | cup | Water |
| ½ | teaspoon | Almond extract |
| 2 | tablespoons | Toasted sliced almond (opt) |
| Vanilla ice cream or whipped | ||
| Topping | ||
Directions
Cut pound cake into 1" cubes. Place in a 1½ quart microwave safe casserole or 9" pie plate. In a small bowl, combine pie filling, water & extract. Spoon pie filling over cake & sprinkle with almonds.
Cover with plastic wrap & microwave on high 5-7 minutes or until hot.
Serve warm with ice cream or whipped topping. ** Fresh fruit option: Combine 2 cups fresh blueberries, raspberries, sliced peaches or pitted cherries with ¾ cup apricot jam. Proceed with recipe.
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