Pound Cake with Pineapple Whipped Cream and Berries

We had one of Chris' friends and his new girlfriend over for dinner last week, and Chris decided he was going to grill for everyone while I made dessert. Oh, but what does it decide to do that day? Rain. Thunder. Lightening. All of the above.

So now who was in charge of dinner? This girl. But I didn't mind one bit. You know the kitchen is my favorite room in the house :)

Since I now had to prepare a whole meal AND dessert last minute, I decided to take a short-cut on dessert. I still wanted something that tasted amazing and had a bit of a homemade touch to it, so I made a version of this Angel Food Cake with Pineapple Whip Cream and Berries, but instead of Angel Food Cake I used Pound Cake and cut it into individual portions. Then I dolloped each piece of cake with the whipped cream mixture and sprinkled some fresh berries on top. I had a fresh, delicious dessert that was done in less than 10 minutes and was super pretty (and yummy!). Enjoy!

Printable Recipe

Ingredients

• 1 (20 oz.) can crushed pineapples, drained
• 1 (8 oz.) tub Cool Whip
• 1 (3.4 oz.) package instant vanilla pudding mix
• 1 store-bought pound cake
• 1 cup fresh strawberries, sliced thin
• 1 cup fresh blueberries

In a large bowl, mix the drained pineapples, cool whip and vanilla pudding mix. Let chill until ready to serve.

When ready to serve, cut the pound cake into 1-inch slices. Place the cake pieces on individual plates. Spread about 1/4 cup of the whipped cream mixture over each piece and sprinkle with strawberries and blueberries. Serve immediately.

Source: SK Original