Fruit- and Nut-Topped Pound Cake

Fruit- and Nut-Topped Pound Cake

Dessert ready in just 15 minutes! Serve pound cake layered with cream cheese and topped with fresh fruit with a drizzle of chocolate-flavor syrup – a beautiful treat!

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

14

servings

1
package (10.75 ounces) frozen pound cake loaf, cut into fourteen 1/2-inch slices
2/3
cup soft cream cheese with strawberries, raspberries or pineapple
1
can (11 ounces) mandarin orange segments, well drained
1 1/2
cups bite-size pieces assorted fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
1/2
cup reduced-fat chocolate-flavor syrup
1/2
cup sliced almonds or toasted coconut
  1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
  2. Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fresh fruit. Drizzle with syrup; sprinkle with almonds.
Makes 14 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
This fruit and cake dessert can be drizzled with fat-free caramel or another ice-cream topping instead of the chocolate syrup. You can toast the pound cake up to a day ahead and assemble the cake slices and fruit up to 4 hours ahead. Cover and refrigerate until serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • Total Fat 11g
      • (Saturated Fat 4g,),
    • Cholesterol 35mg;
    • Sodium 60mg;
    • Total Carbohydrate 22g
      • (Dietary Fiber 2g,
    • Protein 3g;
    Exchanges:
    • 1 Starch;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.