Toasted Pound Cake with Ice Cream & Bananas

Toasted Pound Cake with Ice Cream & Bananas

Preparation Time10 mins Cooking Time17 mins Makes 8 servings

Savor the warmth of toasted pound cake paired with Breyer’s ice cream and bananas. Spice it up with some pumpkin spice or cinnamon butter!

Nutritional Information

Calories

360 (1 serving)

Calories from Fat

180 (1 serving)

Total Fat

20g (1 serving)

Saturated Fat

10g (1 serving)

Cholesterol

100mg (1 serving)

Sodium

340mg (1 serving)

Total Carbs

41g (1 serving)

Dietary Fiber

1g (1 serving)

Sugars

16g (1 serving)

Protein

4g (1 serving)

Calcium

6% (1 serving)

Iron

4% (1 serving)

Vitamin C

6% (1 serving)

Vitamin A

25% (1 serving)

Ingredients List
  1. 3/4 cup margarine
  2. 1/2 tsp. pumpkin pie spice or ground cinnamon
  3. 1 prepared pound cake, cut into 8 slices
  4. 3 bananas, sliced diagonally
  5. 2 Tbsp. firmly packed brown sugar
  6. 2 cups Breyers® Natural Vanilla Ice Cream

Directions

Print

1. Preheat oven to 350°.

2. Blend margarine with pumpkin pie spice; evenly spread 1/4 cup Spread mixture on both sides of cake slices. Arrange cake slices on cookie sheet and bake 15 minutes or until toasted; set aside and keep warm.

3. Combine bananas, brown sugar and remaining 1/2 cup Spread mixture in microwave-safe shallow dish. Microwave at HIGH, gently stirring once, 2 minutes or until heated through.

4. Arrange warm cake on serving plates, then top with Ice Cream and banana mixture.