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

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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; 23 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 131 mg cholesterol; 411 mg sodium. 256 mg potassium; 80 g carbohydrates; 3 g fiber; 62 g sugar; 4 g protein; 8746 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

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