Simple Dessert Recipes Using Store-Bought Pound Cake
Having a sweet tooth rarely coincides with possessing otherworldly baking talent, which leaves a lot of us thinking we can only enjoy tasty desserts by going to a restaurant or bakery. It doesn’t have to be this way. You just need to know where to take a little bit of help, and we think purchased pound cake is a great place to start. With this basic baked good, you can pull off desserts worthy of entertaining. If you need some inspiration, try these seven simple dessert recipes.
1. Cinnamon-Toasted Pound Cake
A simple slice of toasted pound cake is already delicious, so adding a sprinkle of cinnamon-sugar makes it fantastic. Try the method with this quick dessert from Martha Stewart’s Everyday Food. The cool thing about this recipe is you can do it in your oven or on your grill. If you opt for an outdoor grill, make sure your flame isn’t too hot to avoid burning the sugar.
- 1 (10-ounce) bag frozen strawberries, thawed
- 1 tablespoon plus 4 teaspoons sugar, divided
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 4 (½-inch-thick) slices pound cake
- 1 tablespoon unsalted butter, at room temperature
- Ice cream
Directions: Preheat broiler and arrange rack about 4 inches away from the heating element. In a small bowl, combine berries, 1 tablespoon sugar, and lemon juice. In a separate small bowl, combine remaining sugar with cinnamon.
Arrange pound cake on a baking sheet and spread half the butter over one side of pound cake. Sprinkle with half of cinnamon sugar, flip, and repeat process on second side of each slice. Broil, flipping once, until golden, about 2 minutes per side. Serve with ice cream and berries.
2. Raspberry Pound Cake Parfaits
Parfaits may just be the perfect desserts to make when you’re serving a crowd because everyone gets their own. We especially like these raspberry ones from Homemade Hooplah, which call for just five ingredients. With such a simple method, you can get as creative as you’d like. Try them with different fruits or even add a bit of cocoa powder to the whipped cream.
- 2 pints raspberries
- 2 cups cold, heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 family-size packaged pound cake
Directions: Beat cream, powdered sugar, and vanilla in a stand mixer fitted with the whisk attachment or using a hand mixer until stiff peaks form. Set aside.
Trim edges of cake, then cut into bite-size cubes. Alternate layers of cream, pound cake, and raspberries in each of six glasses. Finish with a layer of whipped cream and one raspberry for garnish. Serve at once or chill for 2 to 3 hours.
3. Champagne Sundaes with Toasted Pound Cake Croutons
Like a cocktail and an after-dinner sweet in one, these sundaes from Dessert for Two are perfect for those who can’t decide which way to indulge. This is another recipe that adapts really easily. Just about any flavor of sorbet will work, so use whatever you prefer. Cheers to a super simple dessert.
- 1 pint fruit sorbet
- 1 cup Champagne or other sparkling wine
- 2 slices pound cake
- 1 teaspoon sugar
- Whipped cream
Directions: Cut pound cake into cubes. Add to a nonstick skillet and sprinkle sugar over top. Cook over low heat, tossing occasionally, until sugar caramelizes. Remove to a plate and let cool.
Add two scoops of sorbet to each of two glasses, then top with Champagne and pound cake cubes. Serve immediately.
4. The Easiest Ever Ice Cream Cake
If you’re sick of the disappointing ice cream cakes found at stores, it’s time to switch to a DIY approach. Luckily, you don’t need to work too hard to whip up something really wonderful. This recipe from Just a Taste is a great example. It uses store-bought pound cake and ice cream, plus chocolate sauce, chocolate chips, and some fresh strawberries. Though you do have to wait for the cake to freeze fully, the assembly should take no more than 10 minutes.
- 1 (16-ounce) frozen pound cake
- ½ cup mini chocolate chips
- 5 cups vanilla ice cream, softened
- 1 cup sliced strawberries, plus more
- Chocolate or caramel sauce
Directions: Cut cake into three even layers. Line the pan the cake came in with a layer of plastic wrap, leaving a decent amount of overhang on all sides.
Add bottom layer of cake to pan and press firmly into place. Add half of ice cream, then spread into an even layer. Top with half of the berries and half of the chocolate chips. Add center layer of cake, then repeat ice cream, strawberries, and chocolate chips as before. Top with last piece of cake, then tightly wrap the plastic over top. Transfer to freezer for at least 6 hours.
To serve, remove cake from pan using plastic wrap to assist. Drizzle with chocolate or caramel sauce and serve with additional strawberries.
5. Grilled Pound Cake S’mores Sandwiches
Even if you love s’mores, the dessert can feel a little boring sometimes. Shake things up a little bit with this insanely easy recipe from Buns In My Oven, which uses pound cake in place of the graham crackers. Did we mention there’s Nutella? Consider this your new go-to.
- 4 slices pound cake
- 2 tablespoons Nutella or 4 small pieces of chocolate
- 2 tablespoons marshmallow fluff
- 1 tablespoon unsalted butter
Directions: Melt butter in a nonstick skillet set over medium-low heat. Spread Nutella on two of the pound cake slices and spread the marshmallow fluff over the remaining two. Make sandwiches by closing together one piece with Nutella and one piece with marshmallow fluff.
Add sandwiches to skillet and cook until golden on one side, about 2 minutes. Flip and cook until second side browns, about 2 minutes longer. Serve at once.
6. Pound Cake Cobbler
If there’s one downside to fruit cobblers, it’s the time needed for baking. Thanks to Country Woman’s recipe, featured on Taste of Home, you can speed your way to something just as tasty. While the recipe might not be a true cobbler, it has all the elements. If you’re not a fan of canned pie filling, you can easily make your own by simmering frozen fruit with a bit of sugar and cornstarch on the stove.
- 1 (10.75-ounce) frozen pound cake, thawed, cut into 1-inch cubes
- 1 (21-ounce) can cherry or blueberry pie filling
- ⅓ cup water
- ½ teaspoon almond extract
- Whipped topping or whipped cream
- 2 tablespoons toasted, sliced almonds
Directions: Arrange cake cubes in a 1½-quart microwave-safe dish. Mix pie filling with water and extract in a bowl, then spoon over cake. Cover and microwave on high for 2 to 4 minutes, or until heated.
Divide among serving plates and garnish with whipped topping and almonds. Serve.
7. Strawberry Shortcake Skewers
Most think grilled dishes are only for summer, but they don’t have to be if you get a stovetop grill pan. We suggest you make the investment because grill pans are great for everything from burgers to desserts. These shortcake-inspired skewers from Food Network are a particularly nice way to break in the piece of equipment. They’re quick, fun to eat, and completely delicious.
- 16 (2-by-1-inch) pieces pound cake
- 16 medium strawberries, leaves removed, large berries halved
- 1½ cups plus 2 tablespoons confectioners’ sugar
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- Vegetable oil
Directions: Prepare a grill or grill pan for medium-high heat. Toss pound cake, berries, and 1½ cups sugar in a large bowl to coat. Alternately thread cake and berries onto four (12-inch) skewers until you have four berries and four pieces of cake on each.
Beat cream and remaining sugar with vanilla in a medium bowl until soft peaks form. Refrigerate until ready to use.
Lightly oil grates, then grill skewers, turning as marks appear, until sugar has caramelized, about 3 minutes total. Serve with whipped cream.