Red, White and Blueberry Pound Cake
10 3/4 oz package of frozen pound cake
8 oz container of whipped cream cheese
3 tbsp powdered sugar
2 tbsp orange juice
1 1/2 cups fresh blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce (*recipe below)
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on
a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread
each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15
minutes so that the cake absorbs the sauce.
Meanwhile, in a
bowl stir together cream cheese, sugar and orange juice
until well blended.
Place bottom layer on a serving plate; spread evenly with a third of the cream
cheese mixture. Arrange a third of the blueberries evenly over cream cheese.
Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with
center slice of cake. Place top layer cut side down; spread with remaining cream
Decorate cake to resemble an American flag
using remaining blueberries and strawberries.
Serve with remaining Raspberry-Orange Sauce.
Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons