Pound cake is layered with cranberry sauce and apricot jam, a spiced pudding mixture, and brandy-spiked whipped cream to create this towering dessert.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
chill:
2 hrs
Servings:
8
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Ingredients

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Directions

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  • Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or soufflé dish. Sprinkle with 1/3 cup brandy.

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  • In a medium bowl, stir together the cranberry sauce and apricot jam. Spoon mixture over cake cubes. In a large bowl, whisk together pumpkin, pudding mix, milk, cinnamon and nutmeg until well combined. Spoon the mixture over cranberry layer.

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  • In a chilled large mixing bowl, combine whipping cream, sugar and 1 teaspoon apricot brandy or vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill for 2 to 5 hours. Sprinkle with chopped toffee bars or pecans before serving. Makes 8 servings.

Nutrition Facts

558 calories; total fat 23g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 131mg; sodium 411mg; potassium 256mg; carbohydrates 80g; fiber 3g; sugar 62g; protein 4g; vitamin a 8746IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 91mg; iron 1mg.

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