Pan-Grilled Pound Cake with Fruity Whipped Cream
- 1/2 pint cold heavy cream (1 cup)
- 1 cup Smucker's® Natural Fruit Spread, any variety divided
- 2 tablespoons butter, softened, divided
- 12 (1/2-inch thick) slices prepared pound cake
- 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 1/2 cup 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 and be sure to save some for yourself.