Pan-Grilled Pound Cake with Fruity Whipped Cream
Prep Time 10 min
Cook Time 10 Min
Servings 6 servings
Difficulty Easy
Ingredients
- 1/2 pt. cold heavy cream (1 cup)
- 1 (11.3 oz.) jar Smucker’s® Mosaics™ Fruit Spread, any variety
- 2 tbsps. butter, softened, divided
- 12 (1/2-inch thick) slices prepared pound cake
Directions
- Step 1
BEAT cream in medium bowl with mixer on high speed until stiff peaks form. Add 1/2 cup fruit spread. Beat on low speed just until blended. Cover and chill until ready to serve.
- Step 2
MELT 1 tablespoon butter in large nonstick skillet over medium heat. Place cake slices in skillet. Dab remaining butter onto top surface of cake slices. Cook until lightly browned on bottom, about 2 minutes. Turn and cook other side until lightly browned. Place cake slices on serving plates.
- Step 3
SPOON remaining fruit spread into same skillet. Cook on medium heat until syrupy, stirring constantly.
- Step 4
SPOON fruit syrup over cake. Top with whipped cream mixture. Serve immediately.
- Calories 0
- Calories from Fat0g
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet