Pound Cake Cobbler Recipe

Pound Cake Cobbler Recipe photo by Taste of Home

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Since I usually have all the ingredients on hand, this cobbler is as easy as pie to assemble. Often, I'll change the canned filling to another fruit flavor. Try raspberry, peach, apricot or my personal favorite, strawberry.—Heidi Wilcox, Lapeer, Michigan

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Pound Cake Cobbler Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

10 5 15

Ingredients

1 frozen pound cake (10-3/4 ounces), thawed
1 can (21 ounces) cherry or blueberry pie filling
1/3 cup water
1/2 teaspoon almond extract
Whipped topping
2 tablespoons sliced almonds, toasted

Directions

Cut cake into 1-in. cubes. Place in a microwave-safe 1-1/2-qt. dish or 9-in. pie plate. In a small bowl, combine the pie filling, water and extract; spoon over cake.
Cover and microwave on high for 2-4 minutes or until heated through. Spoon onto dessert plates; garnish with whipped topping and almonds. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 241 calories, 5 g fat (3 g saturated fat), 0 cholesterol, 27 mg sodium, 46 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Pound Cake Cobbler in Country Woman September/October 2003, p39