November 24, 2017

8 Fancy Pound Cake Fix ups (Great Last Minute, No Bake Desserts)


Everyone needs a few quick and easy dessert ideas which they can whip up in minutes. Preferably, not just any ‘ole quick recipe, but one that mimics having spent quite a bit of time in the kitchen.

Guess what? This is it! Eight, Fancy, Pound cake, Fix up ideas.

Especially when schedules get so crazy and  we aren’t quite sure which way is forward, I like to eliminate any “stressers” in my day to day life, and hopefully, by providing you with this post, one of those dessert stressers can be crossed off your list.

If you keep a store bought, frozen pound cake (shh, it’s our secret) in your freezer at all times, you will be able to have a festive and beautiful recipe to serve in minutes.  Keep a few in there and you can have a dessert sampler ready for any party on a moments notice. Obviously, these will work even better with a homemade pound cake recipe, but then it defeats the “ready in minutes” portion of the idea, and as we all know, I am all about embracing the Good “Enough”  Things. 🙂

I hope you enjoy this post as much as my children enjoyed sampling each and every one. 🙂

Idea 1: (Pictured above)

Beat together equal parts of soft style cream cheese and strawberry yogurt or other yogurt. Cut your frozen loaf of pound cake into cubes and serve with tooth picks. Dip cakes into cream cheese mixture.

Idea 2: Turtle Pound Cake

Cut the pound cake into cubes and place cubes into dessert dishes. (I love having glass dishes on hand because they dress up any dessert. These are easily found at yard sales or thrift stores for anywhere from $0.25 – $0.75 or visit your local Dollar Store.)

Drizzle the pound cakes with chocolate ice-cream topping or hot fudge and caramel topping. Top with pecans and a dab of whip cream, if you prefer.

 Idea 3: Stuffed Strawberry Pound Cake

Slice the thawed pound cake horizontally in half. Spread soft style cream cheese (or whipped) on bottom layer and then top with strawberry preserves (or your favorite preference.) Replace top cake layer and then top with additional cream cheese and melted preserves.  Since I love my cream cheese sweeter, I mixed in a bit of sugar to sweeten it or you could just use strawberry cream cheese as well.

Idea 4: Fresh Strawberries layered with yogurt

The variation from the last idea is in the cut and the ingredients. Cut the thawed pound cake horizontally into three layers. Fold one cup of thinly sliced strawberries into 1/2 cup of strawberry yogurt and then spread between the layers. Serve with whip cream and berries. Fresh is the best, but since it’s the middle of winter, I did substitute frozen and it was delicious as well.

Idea 5: Ricotta and sheer yum!

While this variation may not sound nearly as delicious, it’s one of my favorites. This mixture is rich and unique.

 Combine one cup ricotta cheese, two tablespoons sugar, and one teaspoon vanilla. Stir in 1/4 cup white creme de cacao and 1/4 cup miniature semisweet chocolate pieces. Top slices of the pound cake with cheese mixture and maraschino cherry.  (Since I didn’t have the creme de cacoa, I substituted powdered hot chocolate and it was still so yummy.) Imagine my cherry sitting cute on top. 🙂

Strawberry Cheesecake Trifle

Idea 6: Any kind of Trifle

If I have a large group coming over, I make a trifle using pound cake as the base nearly every time. They all stem from my Strawberry Cheesecake Trifle, but now I add variation. Fruit trifles, Strawberries, snickers and drizzled chocolate, strawberry, chocolate and bananas – you get the idea. You can not go wrong with Trifles for any kind of entertaining.

Idea 7: Drizzle liqueur or flavored syrup

Using a long fork, poke holes into the top of the thawed pound cake. Drizzle with your favorite liqueur or flavored coffee syrup. Serve immediately or cover and chill for 3- 24 hours. Before serving, cut the cake into slices and serve with lots of yummy whipped cream.

Idea 8: Lemon

Slice cake horizontally into three layers like Idea Four. Spread lemon curd between layers and serve with whipped cream. Top with cute curled lemon peel, if desired.

I know there are probably so many more wonderful ideas for dressing up our pound cake, but my kids have efficiently eaten all of our cake right up, so my brainstorming comes to an end.

Honestly, my very favorite way is just plain and then dunking it into my coffee. I didn’t think that would photograph too well. 😉

What are your favorite ways to eat Pound Cake?

For more Simple Holiday Recipes, search here.

If these pound cake ideas are helpful, I’d love if you’d share this post with your friends.


  1. Yum… they all look great to me!


  2. This is how uptight I am, I read “sanitary saver” twice in my head and thought “what could that be about”. When I realized what it actually said i decided I owed it to me to buy poundcake for desserts. Thank you!


  3. Michele Thomas Ok, that just gave me a great chuckle. For a second, I thought maybe I had REALLY mistyped it, which could definitely have happened in my bedlam moment world. 😉 Yes, go buy that pound cake…you’ll be glad you did. 🙂


  4. I like to slice it and toast it under the broiler, then add a little butter and jam or fresh berries. Toasting it really enhances the flavour!


  5. kristen says:

    i know that this post was originally years ago but had to comment because we have the best pound cake serving suggestion. (for peach season only.) slice the pound cake like your strawberry cream cheese layered but instead layer with fresh whipped cream and thinly sliced ripe fresh peaches. It’s to die for!


    Jen Reply:

    Oh Kristen – that sounds amazing and peach season is SOON here in NC. Excited!


  6. Jackie L Cooper says:

    I enjoy topping most pound cakes with home made vanilla custard. Sometimes, for additional color and flavor, I swirl some M&Ms (mini or regular) into the custard before spooning it on the pound cake. Just be sure that the M$Ms are at room temperature first.


    Jen Reply:

    Yum!! What a great idea. 🙂


  7. For recipe with ricotta cheese and white cream de cocoa, you said you used powered hot cocoa for cream de cocoa. Did you mix the cocoa with water, or just use the powdered mix? Maybe the 1/4 cup liquid does not make enough difference to matter.
    Thank you.


    Jen Reply:

    I didn’t mix it with water first. I just mixed it straight into the ricotta. 🙂



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