I am a huge fan of dessert. I mean, it's just deliciously amazing, so who can resist that sweet urge!? That's why I was so excited to work with Sara Lee Desserts in creating a recipe for National Pound Cake Day - which just so happens to be tomorrow, March 4th!
The first little dessert creation I made were these little Butterfly Fruit Pound Cakes. They turned out adorable and tasted absolutely wonderful! I had company while I was preparing these, so step by step photos were just not an option. Lucky for you though, they're very simple to make!
I cut the Sara Lee Pound Cake length wise, so I had two pieces that were about 1.5 inches high and 3-4 inches wide. Then I grabbed my butterfly cookie cutter and cut butterflies out of it. I saved the scraps and unused portion for my next dessert. I put some Redi-Whip on top, spread it out and arranged 3 blueberries down the bottom for the body. Then I arranged some chunks of strawberry and kiwi on the wings.
I told you, super easy!
The Fruit & Pound Cake Parfait was my second creation and these were just as simple to make.
- Sara Lee Pound Cake
- Strawberries, pineapple, blueberries and kiwi
- Redi-Whip topping
- Cut your pound cake into 1/2 - 1 inch pieces and do the same with all fruit except for blueberries.
- Layer pound cake pieces around bottom and edges of martini glass, then fill with fruit.
- Top with Redi-Whip topping and serve immediately!
You can buy Sara Lee Pound Cake in your Grocer's Freezer!