Red White and Blueberry Pound Cake – a delicious recipe with seedless raspberry jam, orange juice, frozen pound cake, cream cheese, sugar, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Raspberry Orange Sauce:.
2
In a small bowl, mix together raspberry jam and 6 tablespoons orange juice until smooth.
3
Set aside.
4
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up.
5
Pierce layers with fork tines.
6
Spread each with 2 tablespoons Raspberry Orange Sauce; let stand 10-15 minutes so that the cake absorbs the sauce.
7
Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
8
To assemble cake:.
9
Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture.
10
Arrange a third of the blueberries evenly over cream cheese.
11
Drizzle about 1 tablespoon Raspberry Orange Sauce over blueberries.
12
Repeat with center slice of cake.
13
Place top layer cut side down; spread with remaining cream cheese mixture.
14
Decorate cake to resemble an American flag using remaining blueberries and the strawberries.
15
Serve with remaining Raspberry Orange Sauce.
16
Refrigerate any leftovers.
302
kcal
Calories
19
g
Fat
30
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ¾ cup seedless raspberry jam, 6 tablespoons orange juice, 10 34 ounces frozen pound cake, 8 ounces whipped cream cheese, and more.
Yes, Red White and Blueberry Pound Cake 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.
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