2 (1-inch-thick slices) prepared vanilla pound cake
1 (4.4-ounce) container fresh blueberries
2 tablespoons sugar
2 tablespoons water
2 (1/4-inch-thick) slices fresh pineapple
2/3 cup frozen whipped topping, thawed
6 fresh strawberries, sliced
1. Preheat oven to 350°.
2. Place cake slices on a baking sheet, and bake for 10 minutes.
3 In a small saucepan, combine blueberries, sugar, and 2 tablespoons water. Cook over medium heat for 3 minutes or until sauce reduces and thickens.
4. Place cake slices in serving dishes, and top with blueberry sauce, pineapple, whipped topping, and strawberries; serve immediately.
Recipe Courtesy of Cooking with Paula Deen Magazine