Mixed Berry Compote over Pound Cake

This vibrant Mixed Berry Compote, crafted from frozen berries, elevates pancakes and French toast to a whole new level of deliciousness.

But in my house, it's the perfect topping for a slice of buttery pound cake - a family favorite!

While the fruit topping is homemade, the pound cake is another Cake Mix Recipe Hacks that we lovingly refer to as Aunt Betty's Recipe in our family.

When life gets busy, not everyone has the time to bake from-scratch-cakes.

That's where the magic of transforming a boxed cake mix comes in. Top it with a homemade mixed berry compote, and you've got a dessert that tastes like it took hours to make.

Your loved ones won't suspect it started with a simple mix!My mom's been doing this for years, and her secret is safe.

Whenever anyone asks for the recipe, she just smiles and says, "It's Aunt Betty's famous recipe." Then, with a twinkle in her eye, she reveals that her aunt is none other than Betty Crocker.

Looking for more easy quick dessert ideas? Try my Marble Cake Recipe or Funfetti Pound Cake recipe.

Table of Contents

• Recipe Notes
• Helpful Kitchen Tools
• Main Ingredients Needed
• Recipe Substitutions and Variations
• Step-by-Step Directions
• Berry Compote for Cake
• Baking Directions
• How to Level a Cake
• How to Serve Berry Compote for Cake
• Before You Begin!
• Recipe FAQ's
• Storing, Freezing, Thawing and Reheating Tips
• More Recipes to Love
• 📖 Recipe Card
• 💬 Comments

Recipe Notes

Fresh or frozen berries work great! If using frozen, there's no need to thaw beforehand. Use a mix of berries for a variety of flavors and textures.If using fresh berries, choose ones that are ripe but still firm.

Adjust the amount of sweetener based on the sweetness of your berries and personal preference.

Choose a large enough saucepan to prevent overflowing as the berries cook down. Simmer over medium heat, stirring occasionally, until they soften and release their juices.

If you want a less chunkier sauce, slightly mash the fruit as it cooks using a potato masher. 

If thickening, combine your agent with a bit of water first to avoid lumps. Continue cooking until the compote reaches your desired thickness. Let it cool slightly before serving or storing.

Helpful Kitchen Tools

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Main Ingredients Needed

Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!

Step-by-Step Directions

Step 1: In a medium-sized saucepan, combine the sugar and cornstarch. Stir in the water, lemon juice and maple syrup.

Step 2: Next, add the mixed frozen berries. Bring everything to a boil over medium heat stirring for a few minutes.Reduce heat to a simmer and allow to continue to cook for an additional five minutes or until the mixture thickens. Let cool slightly before serving. If you want a less chunkier sauce, slightly mash the fruit as it cooks using a potato masher. 

Berry Compote for Cake

Step 3: Follow the directions on the back of the box. The batter comes together beautifully and is very creamy as you can see from the photo below.

Baking Directions

Step 4: Pour the cake batter into the prepared loaf pan that's been sprayed with Non-Stick Cooking Spray with Flour. Bake according to the package directions. I baked my pound cake for 50 minutes at 350 degrees.

How to Serve Berry Compote for Cake

Step 5: Slice the pound cake and place on plate. Spoon homemade whipped cream on top of the sliced pound cake. Top with a few spoonfuls of the mixed berry compote and maybe a sprinkling of powdered sugar. 

This compote also tastes delicious as a topping to homemade pancakes, homemade waffles or even vanilla ice cream.

Storing, Freezing, Thawing and Reheating Tips

Refrigerator: Allow the fruit compote to down completely. Then transfer it to an airtight container or jar and refrigerate. It will typically stay fresh in the refrigerator for up to two weeks.

Freezer: To freeze berry compote, let it cool completely, then transfer it to airtight containers or freezer bags, leaving headspace in containers. Label and freeze for up to six months.

Thawing and Reheating: Thaw overnight in the fridge, on the counter for a few hours, or in a cold water bath. Reheat gently on the stovetop or in short bursts in the microwave.

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