Toasted Pound Cake with Ice Cream & Bananas


Prep time

10 min

Cook time

17 min

Makes

8 servings

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Ingredients

  • 3/4 cup (175 mL) Imperial® margarine
  • 1/2 tsp. (2 mL) ground cinnamon or pumpkin pie spice
  • 8 slices prepared pound cake
  • 3 bananas, sliced diagonally
  • 2 Tbsp. (30 mL) light brown sugar
  • 2 cups (500 mL) Breyers® Creamery Style™ Natural Vanilla Ice Cream
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 360
    • Total Fat 24g
    • Saturated Fat 8g
    • Trans Fat 0g
    • Cholesterol 30mg
    • Sodium 290mg
    • Total Carbs 38g
    • Dietary Fiber 1g
    • Sugars 16g
    • Protein 3g
    • Calcium 4%
    • Iron 4%
    • Vitamin C 6%
    • Vitamin A 25%

Directions

  1. Preheat oven to 350°F (180°C).

  2. Blend Imperial® margarine with pumpkin pie spice; spread 1/4 cup (50 mL) margarine mixture on both sides of cake slices.

  3. Arrange cake slices on baking sheet and bake 15 minutes or until toasted; set aside and keep warm.

  4. Combine bananas, brown sugar and remaining 1/2 cup (125 mL) margarine mixture in microwave safe shallow dish.

  5. Microwave at HIGH, stirring once, 2 minutes or until heated through.

  6. Arrange warm cake on serving plates, then top with Breyers® Creamery Style™ Natural Vanilla Ice Cream and banana mixture.

 
        

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