Recipes
Cherry-Cranberry Cassata
6 servings
70 minutes total (Active 10 minutes)
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Ingredients
- 1 (16-oz) loaf butter pound cake (thawed if needed)
- Plastic wrap
- 1 cup vanilla pudding
- 1 ¼ teaspoons pumpkin pie spice (or ground cinnamon), divided
- 1 cup cherry pie filling
- ½ cup Deli cranberry relish
- 2 cups frozen whipped topping, thawed
- ½ cup chocolate shavings
Steps
- Thaw pound cake (if needed). Line a loaf pan with plastic wrap, letting wrap overhang the sides. Remove cake from pan and cut into thirds lengthwise, slicing top of cake flat.
- Combine pudding and 1 teaspoon pumpkin pie spice. Combine cherry pie filling and cranberry relish. Place bottom cake slice in loaf pan. Spread ¾ cup relish mixture over slice, making a well down the length of the center, then spoon ½ cup pudding into the well. Place middle cake slice on top, pressing down slightly. Repeat relish and pudding layer and top with remaining cake slice.
- Use overhanging plastic wrap to tightly wrap cake. Chill 1 hour (or overnight). Thaw whipped topping.
- Remove cake from pan, invert onto serving platter, and remove plastic wrap. Spread whipped topping evenly over top of cake; sprinkle with remaining ¼ teaspoon pumpkin pie spice and chocolate curls. Slice with a serrated knife. Serve.
Amount per ⅙ recipe serving: Calories 490, Total Fat 21g, Sat Fat 13g, Trans Fat 0.5g, Chol 75mg, Sodium 240mg, Total Carb 65g, Fiber 3g, Sugars 39g, Protein 4g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%