Patriotic Confetti Pound Cake Recipes

PATRIOTIC POUND CAKE

Patriotic Pound Cake image

This quick and easy pound cake used only four ingredients to create a perfectly patriotic dessert for the Fourth of July or any American celebration.

Provided by Kaitlyn Thayer

Time 1h20m

Yield 7 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice your pound cake evenly in half.
Spread around a half inch layer of cool whip on one half of the pound cake.
Cut strawberries into thin slices.
Layer the sliced strawberries on top of the cool whip layer on the pound cake.
Spread another half inch layer of cool whip on top of the strawberries.
Put the second half of the pound cake on top of the cool whip and strawberry layers, and add another half inch layer of cool whip.
Decorate your pound cake with blueberries and strawberries to make an American flag, or any other patriotic design. Let the cake chill for an hour or two afterwards, and then enjoy!

PATRIOTIC CONFETTI POUND CAKE

Patriotic Confetti Pound Cake image

Enjoy this Patriotic Confetti Pound Cake at your backyard celebrations this summer! We love the red, white and blue of this patriotic pound cake.

Provided by My Food and Family

Categories Dairy

Time 2h30m

Yield 24 servings

Number Of Ingredients 13

Ingredients

3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups granulated sugar
6 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. plus 1/2 tsp. vanilla, divided
1 container (1.75 oz.) multi-colored sprinkles (red, white and blue)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1/4 cup milk
2/3 cup fresh raspberries
1/4 cup fresh blueberries

Steps:

Heat oven to 325ºF.
Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition. Blend in 2 Tbsp. vanilla. Stir in sprinkles.
Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese, powdered sugar and remaining vanilla with mixer until blended. Add milk; mix well. Drizzle over cake. Top with berries.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 115 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 30 g, Protein 4 g

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