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Black Forest Pound Cake Bruschetta

* * * ½   8 ratings

This dessert bruschetta features pound cake slices topped with cherry pie filling, a sweet mascarpone cream and a touch of basil.


  • 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1 (8 ounces) container mascarpone cheese softened
  • 1/2 cup whipping cream
  • 1/3 cup sugar
  • 1/2 cup chocolate hazelnut spread
  • 1 cup cherry pie filling
  • 1/4 cup fresh basil leaves cut into thin strips
  • 1 tablespoon sugar


  1. Slice the pound cake into twelve slices about 1/4-inch thick; set aside.
  2. Beat mascarpone cheese, sugar and cream in a medium bowl until soft peaks form.
  3. Spoon the chocolate hazelnut spread into a resealable plastic bag and microwave on High until warmed. Cut the tip of one corner of the bag and drizzle the spread over the cake slices.
  4. Spoon pie filling over the top of the cake slices. Top with the mascarpone mixture.
  5. Toss together chopped basil and the sugar until basil is lightly coated. Sprinkle basil over bruschetta and serve.

Submitted by: Leah L. of Ada, Oklahoma


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