Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Frozen Sara Lee Pound Cake |
1 can | (21 oz) cherry or blueberry |
\N \N | Pie filling** |
⅓ cup | Water |
½ teaspoon | Almond extract |
2 tablespoons | Toasted sliced almond (opt) |
\N \N | Vanilla ice cream or whipped |
\N \N | Topping |
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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