Ingredients
Pound Cake Ingredients
- 1 package (10-3⁄4 ounces) frozen pound cake
- Raspberry-Orange Sauce (recipe follows)
- 1 container (8-ounces) whipped cream cheese
- 3 tablespoons powdered sugar
- 2 tablespoons orange juice
- 1-1⁄2 cups fresh blueberries, divided
- 1 cup sliced fresh strawberries
Raspberry-Orange Sauce Ingredients
- 3⁄4 cup seedless raspberry jam
- 6 tablespoons orange juice
Instructions
Pound Cake Instructions
- Slice frozen pound cake lengthwise in three layers
- Arrange in a single layer on a cookie sheet with top layer cut side up
- Pierce layers with fork tines
- Spread each with 2 tablespoons of the Raspberry-Orange Sauce
- Let stand 10 to 15 minutes so that the cake absorbs the sauce
- Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended
- To assemble cake: Place bottom layer on a serving plate
- Spread evenly with a third of the cream cheese mixture
- Arrange a third of the blueberries evenly over cream cheese
- Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries
- Repeat with center slice of cake
- Place top layer cut side down
- Spread with remaining cream cheese mixture
- Decorate cake to resemble an American flag using remaining blueberries and the strawberries
- Serve with remaining Raspberry-Orange Sauce
Raspberry-Orange Sauce Instructions
1.Stir together until smooth