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Cherry De-Lite  Red, White n'  Blue Pound Cake

Cherry De-Lite Red, White n' Blue Pound Cake

Posted by Country Ovens, Ltd on Jun 22nd 2020


1 loaf (10 3/4 oz) frozen pound cake, thawed

1/2 cup Cherry De-Lite Pie Fill

1/2 cup Cherry De-Lite Blueberry filling:

1 3/4 cup whipped cream topping


  1. In a small sauce pot combine Blueberry De-Lite, 2 cups water, sugar & cinnamon and bring to a boil. Reduce heat and simmer until blueberries are plump, approximate 15 to 20 minutes. Mix cornstarch with 1/4 cup of water, add to blueberries and stir until thick.
  2. Cut pound cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filing. Top with middle cake layer; spread with Cherry De-Lite Cherry Pie Fill and add the top layer of the cake.
  3. Frost top and sides with whipped cream topping. Refrigerate for several hours before slicing.
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