Ingredients Jump to Instructions ↓

  1. 3/4 cup seedless raspberry jam

  2. 6 tablespoons orange juice

  3. 1 package (10-3/4 ounces) frozen pound cake

  4. 1 container (8-ounces) whipped cream cheese

  5. 3 tablespoons confectioners' sugar

  6. 2 tablespoons orange juice

  7. 1-1/2 cups fresh blueberries, divided

  8. 1 cup sliced fresh strawberries

Instructions Jump to Ingredients ↑

  1. For the sauce, stir raspberry jam and orange juice together until smooth. Set aside.

  2. For the cake, slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of raspberry-orange juice sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.

  3. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.

  4. To assemble cake, place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. Drizzle about 1 tablespoon raspberry-orange sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining raspberry-orange sauce.


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