Toasted Pound Cake with Ice Cream & Bananas Recipe Serves: 8
Prep Time 10 minutes
Cook Time 17 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 380
Calories from Fat 210
Total Fat 23 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 340 mg
Total Carbs 41 g
Dietary Fiber 1 g
Sugars 16 g
Protein 4 g
Vitamin A 25 %
Vitamin C 6 %
Calcium 6 %
Iron 4 %

Toasted Pound Cake with Ice Cream & Bananas

Ingredients:

  • 3/4 cup Country Crock® Spread
  • 1/2 tsp. pumpkin pie spice [or ground cinnamon]
  • 1 prepared pound cake, cut into 8 slices
  • 3 bananas, sliced diagonally
  • 2 Tbsp. firmly packed brown sugar
  • 2 cups Breyers® Natural Vanilla Ice Cream

Directions:

  1. Preheat oven to 350°.
  2. BlendCrock® Spread with pumpkin pie spice; evenly spread 1/4 cup Spread mixture on both sides of cake slices. Arrange cake slices on cookie sheet and bake 15 minutes or until toasted; set aside and keep warm.
  3. Combine bananas, brown sugar and remaining 1/2 cup Spread mixture in microwave-safe shallow dish. Microwave at HIGH, gently stirring once, 2 minutes or until heated through.
  4. Arrange warm cake on serving plates, then top with Ice Cream and banana mixture.

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