Tropical Pound Cake

Name: Tropical Pound Cake
Ingredients: 4 tablespoons butter, divided; 1 package (10-3/4 ounces) frozen pound cake, thawed and cut into 12 slices; 2 cans (15-1/4 ounces each) mixed tropical fruit, drained; 2 tablespoons honey; 6 tablespoons sweetened shredded coconut, toasted; Pomegranate seeds, optional

6 ingredients

3 steps

Ingredients

4 tablespoons butter, divided
1 package (10-3/4 ounces) frozen pound cake, thawed and cut into 12 slices
2 cans (15-1/4 ounces each) mixed tropical fruit, drained
2 tablespoons honey
6 tablespoons sweetened shredded coconut, toasted
Pomegranate seeds, optional

Directions

1

Melt 2 tablespoons butter; lightly brush over one side of each cake slice. Place buttered side up in a foil-lined 15x10x1-in. pan. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown.
2

In a large skillet, melt remaining butter; add fruit. Cook and stir over medium heat for 5 minutes or until heated through. Stir in honey; cook for 2 minutes.
3

Place two cake slices on each of six dessert plates. Top each with 1/2 cup fruit mixture; sprinkle with coconut. Garnish with pomegranate seeds if desired.