A rich buttery pound cake layered with a mixture of sweetened cream cheese, pineapple, and whipped cream.
My family loves pineapple and pound cakes so I decided to combine the two and make one delicious Pineapple Delight Pound Cake. I make this on the holidays because after cooking all day, I like to have a dessert that doesn't require a lot of time or a lot of ingredients. Being that I start out with a Sara Lee® All Butter Pound Cake this dessert comes together quite quickly, and can even be made ahead of time and put in the fridge until after dinner.
Whenever I'm at Walmart I just stop by the freezer section and pick up a Sara Lee® pound cake; it thaws out quickly so once I get home I can get to work. Take a look at how simple this recipe is!
Ingredients are as follows:
1 (family size) Sara Lee® All Butter Pound Cake, thawed
1 (20 ounce) can crushed pineapple
8 ounces cream cheese, softened
3/4 C powdered sugar
1 tsp. vanilla
1 C heavy whipping cream
1/4 C toasted pecans, chopped
Drain the pineapple, reserving the juice; set aside.
Cream together the cream cheese, vanilla and powdered sugar; set aside.
Whip the heavy whipping cream until soft peaks form.
Fold the whipped cream into the cream cheese mixture.
Fold in the drained pineapple; set aside.
Slice the pound cake into three layers.
Place one layer onto a tray and brush some of the pineapple juice onto the top.
Take some of the cream mixture and evenly spread on top of the first layer.
Repeat with the second layer.
Brush some pineapple juice onto the cut side of the top layer and then place it on top. Add a little swirl of cream mixture on top and sprinkle on the toasted pecans...serve and enjoy!
This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.
Labels: butter, cream cheese, dessert, pineapple, pound cake, whipped cream