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Fruit- and Nut-Topped Pound Cake

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By Betty Crocker Kitchens
Updated Oct 8, 2010
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Dessert ready in just 15 minutes! Serve pound cake layered with cream cheese and topped with fresh fruit with a drizzle of chocolate-flavor syrup – a beautiful treat!

Fruit- and Nut-Topped Pound Cake

  • Prep Time 10 min
  • Total 15 min
  • Servings 14
  • Ingredients 6
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Ingredients

  • 1 package (10.75 ounces) frozen pound cake loaf, cut into fourteen 1/2-inch slices
  • 2/3 cup soft cream cheese with strawberries, raspberries or pineapple
  • 1 can (11 ounces) mandarin orange segments, well drained
  • 1 1/2 cups bite-size pieces assorted fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
  • 1/2 cup reduced-fat chocolate-flavor syrup
  • 1/2 cup sliced almonds or toasted coconut

Instructions

  • Step 
    1
    Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
  • Step 
    2
    Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fresh fruit. Drizzle with syrup; sprinkle with almonds.

Nutrition

190 Calories
11g Total Fat
3g Protein
22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Total Fat
11g
Saturated Fat
4g
Cholesterol
35mg
Sodium
60mg
Total Carbohydrate
22g
Dietary Fiber
2g
Protein
3g
% Daily Value*:
Exchanges:
1 Starch; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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