Ingredients Jump to Instructions ↓

  1. 1 (10 1/3/4-ounce) frozen loaf pound cake, thawed 1 (21-ounce) can cherry pie filling, chilled 1/3 cup unsweetened cocoa powder 1/2 cup powdered sugar 1 (8-ounce) tub frozen non-dairy whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. Slice pound cake horizontally into three layers. Place bottom layer on serving plate; top with half the pie filling, using mostly cherries. Repeat with middle cake layer and remaining cherries from pie filling; place rounded layer on top. Cover; refrigerate several hours. Sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth. Immediately spread over top and sides of cake, covering completely. Refrigerate until ready to serve. Cover; refrigerate leftover cake.


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