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1 box light pound cake mix
Prepare pound cake mix per package directions, adding extracts to the batter. Bake per instructions and cool completely. Prepare vanilla pie filling per package directions and let cool. Cut pound cake into 1/2- to 3/4-inch /12- to 18-mm slices and place one slice on each plate. Drizzle each slice with 1 Tbsp /15 mL juice, top with raspberries, and sprinkle with 1/2 tsp /2.5 mL sugar. Gently stir 1 cup /250 mL whipped topping into pudding and spoon mixture over raspberries. Top with remaining whipped topping. Refrigerate until served. Just before serving, garnish with fresh raspberries. For red, white and blue cake, garnish with raspberries and blueberries.
, 280, Protein 3g; Carbohydrates 41 g; Sodium 220 mg; Fat 7 g; Saturated Fat 2g; Cholesterol 50 mg; Dietary Fiber 1 g.
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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