Sundae Cake

Sundae Cake
Servings: 12 Prep 20 mins


  • 2 12 ounces golden pound-cake loaves
  • 1/2 cup bottled fudge topping
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1/2 cup bottled caramel sauce
  • 1/4 cup sifted confectioners sugar
  • 3/4 cup frozen nondairy whipped topping, thawed, plus additional for garnish
  • 1/3 cup chopped peanuts

Make It

1. Unwrap pound cakes; trim crowns off tops of loaves. Carefully slice each loaf in thirds horizontally for total of 6 equal layers.

2. Spread fudge topping on all the cut slices of cakes, restacking them to form the original 2 cakes. Turn cakes on their sides, sandwiching together the two cut tops; slices will now be vertical instead of horizontal. Refrigerate while preparing icing.

3. Beat together cream cheese, caramel sauce and confectioners sugar in medium-size bowl until smooth. Fold in whipped topping until no white streaks remain. Spread over the top and sides of cake layers.

4. Use a spoon to sprinkle peanuts onto bottom edges of cake sides; press gently to stick, if necessary. Cut into thin slices. Serve with additional whipped topping, if desired. Makes 12 servings.