This easy recipe for Pineapple Cream Cheese Hawaiians will make your mouth water!
- 1 frozen Sara Lee® All Butter Pound Cake (10.75-oz.), thawed
- 8-oz. pineapple cream cheese spread
- 1 cup fresh or frozen mixed fruit, thawed
- 1/4 cup apricot spreadable fruit jam
Slice Sara Lee® All Butter Pound Cake in half horizontally. Slice each piece into 10 cubes, about 1-1/2 inches each. Place each cake cube in a mini-muffin size paper baking cup. Spread cream cheese over each cake piece or put cream cheese into a piping bag fitted with a large open star tip. Pipe cream cheese onto top of each piece of cake. Place fruit on top of cream cheese. In a small microwave-safe bowl, microwave apricot jam on HIGH for 15 to 20 seconds or until melted. Spoon over top of fruit.
Makes 20 cubes