Spiced Cherry Shortcake Sundaes

Orange zest and our Cinnamon Plus® Spice Blend spike up the cherry flavor in these light, simple sundaes.


  • 1   frozen prepared light pound cake (10 ounces/283 g), thawed
  • 1 tbsp (15 mL) sugar
  • 1/4 tsp (1 mL) Korintje Cinnamon
  • 1   orange
  • 1 can (19 oz/540 mL) cherry pie filling
  • 1 1/2 tsp (7 mL) Cinnamon Plus® Spice Blend
  • 2 cups (500 mL) vanilla frozen yogurt
  •  Toasted sliced almonds (optional)


  1. Preheat oven to 350ºF. Using Crinkle Cutter, slice pound cake into eight slices and place on Rectangle Stone. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle over pound cake. Bake 12-15 minutes or until pound cake is lightly golden and toasted. Remove from oven to Stackable Cooling Rack.

  2. Zest orange using Zester/Scorer to measure 1 tablespoon zest; set aside. Juice orange using Juicer to measure 2 tablespoons juice. In (2-qt.) Saucepan, combine orange juice, pie filling and spice blend. Stir over medium heat using Classic Scraper 2-3 minutes or until mixture comes to a boil; remove from heat and stir in zest.

  3. For each serving, place one pound cake slice on serving plate; top with scoop of vanilla yogurt and spoon cherry mixture on top. Sprinkle with toasted almonds, if desired; serve immediately.


  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 270, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 35 mg, Carbohydrate 50 g, Protein 4 g, Sodium 250 mg, Fiber 0 g

Cook's Tips:

To toast almonds in the microwave oven, place 1/4 cup almonds in Small Bar Pan; microwave on HIGH 3-5 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

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