“The biggest crowd pleaser I've ever made. A great twist on a store-bought pound cake. It's great and saves a lot of time because of no-bake.”
READY IN:
20mins
SERVES:
8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Whip heavy cream, sugar, and extract.
  2. Save 3/4 of frosting for later, fold raspberries into the 1/4 of frosting mixture.
  3. Cut your pound cake in half horizontally. Scoop the centers out, leaving 1/2 inch rims.
  4. Spread the raspberry/frosting mixture in the centers, place the halves together.
  5. Frost the pound cake with the 3/4 of cream you saved from the beginning. Top with a few extra berries for a touch of creativity.

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