Berry-Layered Poundcake


In our house, this cake is known as "Christmas Cake" because I always make it for our Christmas breakfast (to go with our Breakfast Pizza). Throughout the years I've varied the berries, depending on what's available, what sounds good at the time. You can also add banana slices to the layers (just be sure to dunk them in lemon juice first so they don't turn brown).

1 pound cake (homemade or purchased) sliced in three horizontal layers

1/2 of an 8-ounce container frozen whipped topping

1/2 of an 8-ounce container fruit-flavored cream cheese (strawberry, pineapple or berry)

fresh and/or frozen berries of your choosing

Beat whipped topping and cream cheese together until smooth, using a little more topping if mixture seems too thick to spread easily on cake. On serving plate, place bottom layer of cake. Frost with a third of the whipped mixture; cover layer with some fruit. Add second layer of cake; top with another third of whipped mixture and more fruit over entire layer. Add top layer of cake; frost with remaining whipped mixture and arrange fruit on top.

Serve within 30 minutes (or fruit juices muck up the cake), carefully slicing vertically.

Makes six servings.