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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I came up with this in order to salvage a dry pound cake. I didn't want just plain old pie filling so I doctored it up a little and it came out very good. Ingredients:
2 tablespoons butter |
1 (21 ounce) can cherry pie filling |
1/2 teaspoon vanilla extract |
2 cups diced poundcake or 2 cups angel food cake |
Directions:
1. In medium sauce pan, melt the butter.
2. Add the pie filling and vanilla extract.
3. Cook until heated through and thickened, about 3 or 4 minutes.
4. Place diced pound cake in seperate dessert dishes and top with pie filling mixture.
5. Serve immediately.
6. NOTE: Could also top with whipped topping.
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