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


Recipe Summary

30 mins
2 hrs
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 23g; cholesterol 131mg; saturated fat 13g; carbohydrates 80g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 62g; protein 4g; vitamin a 8746.2IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.3mcg; sodium 411mg; potassium 256mg; calcium 90.9mg; iron 1.4mg.