Howdy y’all! Just wanted to let you guys know that the following post is from a new campaign I’m doing with Sara Lee Desserts, as a MOMent Maker.  Compensation & coupons were provided for my time & efforts to create the post but opinions are my own, as always. I LOVE creating a dessert out of something premade for a fast & easy solution that I can share with my boys and with you!

Since this is a MOMent Maker moment, I wanted to include my son’s opinions on what I should do with this Sara Lee Pound Cake sitting in my freezer.  Truett’s most favorite fruit ever is the blueberry.  We had just bought a bag of frozen blueberries so when I asked, “What can we put on top of this pound cake Truett?”.  He replied with “Blueberries!”

Since I wanted to change it up a bit, I decided to toast the pound cake.  Now obviously this is a very decadent dessert thanks to the sugary, blueberry topping and something we’d consider a rare treat in our home but this was a special time, a Sunday where we were all together, which by itself is a rare moment with two older teens.

We had never tried to do this before and let me tell you, it was sooooooo good!  Addicting y’all!!

It’s VERY easy to make and takes about 10 minutes; a great treat to keep on hand for unexpected company!

INGREDIENTS

• 1 Sara Lee Pound Cake
• 1/3 cup of honey
• 3 Tbls of melted butter

Blueberry Glaze Ingredients

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 cups fresh or frozen blueberries

DIRECTIONS

I recommend making the glaze first so that it can cool.   Combine sugar and cornstarch in a small saucepan and mix well.   Gradually stir in water.  Crush 1 cup blueberries & keep 1 cup whole; add to sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.  Continue to boil about 2-3 minutes.  It will thicken as it sets and cool so don’t worry if it’s not thick.  Cool blueberry glaze.

While your blueberry glaze is cooking, you can start on the toasted pound cake.  Cut pound cake into  1″ thick slices. Melt 3 Tablespoons Butter & stir in 1/3 cup honey; mix well.  Place the cake slice down and brush honey-butter mixture onto the pound cake (both sides) and toast until brown on both sides.  It doesn’t take long at all.

Place pound cake slice(s) on plate and pour blueberry glaze over slices.  Top with whipped cream!

He got tired of me taking photos of him.  He told me to leave him alone and let him eat! LOL

WIN A COUPON

I’ve got 5 Sara Lee Dessert Coupons to giveaway to 5 folks.  The coupon is for one free Sara Lee Dessert, up to $6.00.  To enter:

Required: Leave a comment telling me what dilemmas you have when trying to create special family moments.

Additional optional entry options, leaving each one in a separate comment to count.

• Tweet and/or facebook this post and share with your family & friends.  (DAILY ENTRY) Sara Lee on Twitter | on Facebook and you can find me on Twitter & Facebook too!
• Visit the Sara Lee Desserts website and tell me which dessert is YOUR favorite!

Coupon Giveaway ends on February 4th, at about 10pm CST.  Coupon is valid in the US only.  Sorry guys.  I know I have a lot of Canadian readers:(

Pound cake is one of my favorite desserts. There is something about that buttery taste that just melts in taste buds!  You can also make in a variety of ways guaranteeing satisfaction with just about everyone.  Adding fruit to a pound cake is popular but one of my own favorites is Orange Pound Cake.  Mmmmm, oh so good!

This Blueberry Pound Cake tastes like a blueberry muffin so you know it will be a hit.  I just think this makes for a much prettier presentation (and even better taste) for your family and/or guests.

I’d love to hear your pound cake variations so be sure to share them in the comments!

INGREDIENTS

• 1 (18 1/4- ounce) box butter pound cake mix
• 1 (8-ounce) carton cream cheese, softened
• ½ cup oil
• 3 eggs, beaten
• 1 (15-ounce) can whole blueberries  (DRAIN THE JUICE)

DIRECTIONS

Beat cake mix, cream cheese, oil and eggs with electric mixer until smooth. Add blueberries, and stir by hand until mixed. Bake in greased and floured Bundt pan at 350 degrees for 1 hour.

Note: Buy whole blueberries and not blueberry pie filling! The first time I did it, I bought the pie filling and it never got done!

Pound cake is great, but pound cake with a fruity topping is even greater!  With this recipe, I decided to use Strawberries, Blueberries, and Bananas.  With so much going on on the fruit side, I needed a balance to which I chose simple but tasty pound cake.  This is a super easy recipe to make and is great when you’re short on time.  While the baking of the pound cake is an hour at the least, everything is done within 15minutes.  So, you ready for the recipe?  Let’s git-r-done!

INGREDIENTS:

For the pound cake

• 1/2 pound butter (or 2 sticks), a little extra for the pan
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour, a little extra for the pan
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract

For the fruit topping

• 1 cup of strawberries (sliced)
• 1 cup of bananas (sliced)
• 1 cup of blueberries
• 1/2 cup of sugar
• 1 teaspoon of cinnamon
• 1 teaspoon of brown sugar
• 1/2 stick of butter
• whip cream (optional) I didn’t use it but it would be good!

DIRECTIONS:

First, preheat oven to 350′.  CAKE: Cream butter and shortening together.  Add sugar, a little at a time.  Add eggs, 1 at a time, beating after each one.  Stir dry ingredients together in a bowl and add to the previous mixture, alternating it with milk.  Mix in vanilla.  Pour into greased and floured loaf pans (2 of them) and bake for 1 to 1 1/2 hours, until a toothpick comes out clean.

During the last 10 minutes of baking time, heat a nonstick skillet and add your butter, sugar, cinnamon, brown sugar, and fruit.  Saute for about 3-5 minutes.

Take out pound cake, cool, and slice.  Pour sauteed fruit mixture over pound cake and devour!

Serve with whip cream if you like.