Caramel Apple Shortcakes

By srumbel

One of my favorite tricks is to keep Sara Lee All-Butter Pound Cake in the freezer. There are so many ways you can dress up the delicious pound cake to make it uniquely yours.

For this recipes, I took a couple apples which we all have on hand this time of year and cooked them with some butter, brown sugar, and cinnamon until they were soft and delicious. I scooped some of that onto the sliced Sara Lee All-Butter Pound Cake and then drizzled caramel sauce over top. Oh, and I had to top it with whipped cream too! Obviously.

Perfect dessert! And ready in less than 20 minutes!
from fakeginger.com

Ingredients

• 1 Sara Lee All-Butter Pound Cake - Family Size, cut into 10 slices and thawed
• 2 large apples, peeled and cored
• 3 tablespoons butter
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• pinch salt
• caramel sauce and whipped cream, for serving

Preparation

Step 1

Thinly slice apples.
In a large skillet, melt butter. Once melted, stir in brown sugar, cinnamon, and pinch of salt. Stir in apples and cook until apples are soft and have released some of their juices, stirring occasionally (about 10 minutes).
To assemble the shortcakes, place a slice of Sara Lee All-Butter Pound Cake on plate. Top with apple mixture, drizzle with caramel sauce, and top with whipped cream. Serve immediately.