Pound Cake Cobbler Recipe
Pound Cake Cobbler Recipe photo by Taste of Home
Publisher Photo
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 3-5 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 with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Pound Cake Cobbler in Country Woman September/October 2003, p39

Nutritional Facts

1 cup: 241 calories, 5g fat (3g saturated fat), 0 cholesterol, 27mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 1g protein.

  • 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
  1. 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 3-5 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 with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Pound Cake Cobbler in Country Woman September/October 2003, p39

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