A rich buttery pound cake layered with a mixture of sweetened cream cheese, pineapple, and whipped cream.
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My family loves pineapple and pound cakes so I decided to combine the two and make one delicious Pineapple Delight Pound Cake.   I make this on the holidays because after cooking all day, I like to have a dessert that doesn’t require a lot of time or a lot of ingredients.   Being that I start out with a Sara Lee® All Butter Pound Cake  this dessert comes together quite quickly, and can even be made ahead of time and put in the fridge until after dinner.  

Whenever I’m at Walmart I just stop by the freezer section and pick up a Sara Lee®  pound cake; it thaws out quickly so once I get home I can get to work.  Take a look at how simple this recipe is!

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Ingredients are as follows:  

1  (family size) Sara Lee® All Butter Pound Cake, thawed
1 (20 ounce) can crushed pineapple  
8 ounces cream cheese, softened 
3/4 C  powdered sugar
1 tsp. vanilla
1 C heavy whipping cream 

1/4 C toasted pecans, chopped 

Directions:  

Drain the pineapple, reserving the juice; set aside.

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Cream together the cream cheese, vanilla and powdered sugar; set aside.

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Whip the heavy whipping cream until soft peaks form.

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Fold the whipped cream into the cream cheese mixture.

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Fold in the drained pineapple; set aside.

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Slice the pound cake into three layers.  

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Place one layer onto a tray and brush some of the pineapple juice onto the top.  

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Take some of the cream mixture and evenly spread on top of the first layer.

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Repeat with the second layer.

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Brush some pineapple juice onto the cut side of the top layer and then place it on top.  Add a little swirl of cream mixture on top and sprinkle on the toasted pecans…serve and enjoy!

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This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.

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