Recipe
Dessert
Almond Cherry Pound Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Wilderness cherry pie filling | ||
| 1 tsp. almond extract, divided | ||
| 1 (10.75 oz) pkg frozen Sara Lee pound cake, thawed | ||
| 1 (8 oz) container Hy-Vee light whipped topping, thawed | ||
| 2 tbsp. Hy-Vee sliced almonds |
Directions
- Stir together filling and 1/2 teaspoon extract. Slice cake horizontally into 3 layers. Spread 1/2 cup filling on bottom layer. Top with second layer; spread with remaining 1/2 cup filling. Top with remaining layer.
- Stir together topping and remaining 1/2 teaspoon extract. Frost cake with whipped topping. Sprinkle with almonds.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 135mg
- Total Carbohydrates: 36g
- Protein: 2g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%