A Red, White & Blue Favorite

Pound Cake with Cinnamon Sauce Trifle

• 1 premade PLENTIFUL PANTRY ALMOND POUND CAKE
• CINNAMON SAUCE :See Below
• 2 cups heavy cream
• 3 Tablespoons powdered sugar
• 1 Teaspoon vanilla
• 2 pints blueberries
• 2 pints strawberries, hulled and sliced 
  

  Bake and cool the pound cake according to the directions on the box.  Cut the cooled cake into 1-inch cubes. Arrange half of the cake cubes in a trifle dish or in wine glasses for individual desserts.  Make the cinnamon sauce according to directions below.  Cool.  Mix fruit with the cinnamon sauce. Spoon half of the berry mixture over the cake cubes. Whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.  Dollop half of the cream mixture over the berries and gently spread. Layer the remaining cake cubes on top. Top with the remaining fruit mixture. Layer or dollop the remainder of the cream mixture and top with any remaining berries. Serve and enjoy!

Cinnamon Sauce

1. Add ½ cup water and ½ cup sugar to a small saucepan.
2. Bring Mixture to a simmer just until sugar is dissolved.
3. Remove pan from heat and stir in ½ cup red wine and 1 ½ tsp cinnamon.