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Cherry-Cranberry Cassata
Recipes
Cherry-Cranberry Cassata
6 servings
70 minutes total (Active 10 minutes)

Ingredients

  • 1 (16-oz) loaf butter pound cake (thawed if needed)
  • Plastic wrap
  • 1 cup vanilla pudding
  • 1 ¼ teaspoons pumpkin pie spice (or ground cinnamon), divided
  • 1 cup cherry pie filling
  • ½ cup Deli cranberry relish
  • 2 cups frozen whipped topping, thawed
  • ½ cup chocolate shavings

Steps

    1. Thaw pound cake (if needed). Line a loaf pan with plastic wrap, letting wrap overhang the sides. Remove cake from pan and cut into thirds lengthwise, slicing top of cake flat.
    2. Combine pudding and 1 teaspoon pumpkin pie spice. Combine cherry pie filling and cranberry relish. Place bottom cake slice in loaf pan. Spread ¾ cup relish mixture over slice, making a well down the length of the center, then spoon ½ cup pudding into the well. Place middle cake slice on top, pressing down slightly. Repeat relish and pudding layer and top with remaining cake slice.
    3. Use overhanging plastic wrap to tightly wrap cake. Chill 1 hour (or overnight). Thaw whipped topping.
    4. Remove cake from pan, invert onto serving platter, and remove plastic wrap. Spread whipped topping evenly over top of cake; sprinkle with remaining ¼ teaspoon pumpkin pie spice and chocolate curls. Slice with a serrated knife. Serve.

Amount per ⅙ recipe serving: Calories 490, Total Fat 21g, Sat Fat 13g, Trans Fat 0.5g, Chol 75mg, Sodium 240mg, Total Carb 65g, Fiber 3g, Sugars 39g, Protein 4g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%