Pound Cake Cobbler Recipe

Name: Pound Cake Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frozen pound cake (such as Sara Lee); 1 cup flour; 3/4 cup firmly packed light brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup cold butter, cut into small pieces; 4 cups frozen fruit, I like mixed berries (such as any variety of berries or peaches); 2 tablespoons flour; 2 tablespoons sugar; 6 tablespoons heavy cream

Servings: persons

1 frozen pound cake (such as Sara Lee)
1 cup flour
3/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cut into small pieces
4 cups frozen fruit, I like mixed berries (such as any variety of berries or peaches)
2 tablespoons flour
2 tablespoons sugar
6 tablespoons heavy cream

1
Slice the pound cake into 1/2 in thick slices.
2
Toast in a 350 degree farenheit oven until browned.Trim the edges to square off and place them in the bottom of a 7x11 glass baking dish.
3
Combine the fruit with the 2 tablespoons of the flour and sugar.
4
Put the fruit mixture on top of the cake.
5
To make the crisp topping, combine the 1 cup flour with the brown sugar, salt, cinnamon and butter.
6
Sprinkle on top of the fruit. Drizzle with the cream.
7
Bake for 45-50 minutes, until the top is crisp.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 frozen pound cake (such as Sara Lee), 1 cup flour, 3/4 cup firmly packed light brown sugar, 1/2 teaspoon salt, and more.

Yes, Pound Cake Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pound Cake Cobbler

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