Sometimes the best desserts are ones you don’t spend a lot of time preparing. Like this recipe for Pound Cake with Mixed Berry Compote. The mixed berry compote is homemade using frozen mixed berries and the pound cake is my mother’s pound cake recipe that I know you’re going to love as much as our family has for many years. Easy and delicious at the same time!

Today’s recipe of Pound Cake with Mixed Berry Compote is sponsored by Nordicware. As always, all opinions are my own. This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.#ad #NordicWare

If you haven’t entered the Easter Brunch Celebration Giveaway, it’s posted at the bottom of this post…hurry…just a few days left to enter!

Pound Cake with Mixed Berry Compote

My mother has been baking this simple recipe for years and no one knows it’s from a cake mix. When people ask her for the recipe, she smiles and says, “It’s Aunt Betty’s famous recipe.” And then she tells them her aunt is Betty Crocker.

With the holidays coming, not everyone has the time to bake from scratch cakes. Which is why I love how easy it is to turn a boxed cake mix into a delicious dessert. Your family and friends don’t need to know you started out with a cake mix!

For this recipe, I decided to make something really simple using this beautiful copper loaf pan from Nordicware and make my mother’s Aunt Betty’s recipe served with a delicious and easy Homemade Mixed Berry Compote.

BUT, I was worried. I mean, look at that design! There was no way any cake would completely come out of the pan. Not to worry, I quickly got over my fears and reached for a can of Pam Baking Spray.

It light coats the pan with canola oil and flour. The pound cake I made did NOT stick at all to the pan.

Here’s all you need to make the most delicious pound cake recipe ever!

The recipe comes together quickly. You can see how smooth and creamy the batter is.

Pour the cake batter into the prepared pan and bake according to the package directions. I baked my pound cake for 50 minutes at 350 degrees.

The cake came out beautifully. And it came right out of the pan.

How to Level a Cake

Not every recipe is perfectly calibrated. Loaf pan cakes bake creating a bubble or dome at the top. It’s not always a problem, because you usually serve the cake with the dome side upright.

But for this recipe, I wanted to showcase the beauty of the flower pan design and serve the cake “upside down.” Here’s how to level a cake that’s been baked in a loaf pan:

Remove the cake from the loaf pan.
Allow the cake to cool on a baking rack.
Using a serrated knife, gently slice off the bubble of the top of the cake.
The pound cake loaf now sits flat and will look beautiful on your serving platter.

How to Make the Mixed Berry Compote

Make sure you print out the recipe below and save it for later!

Ingredients:

1 cup sugar
1/3 cup cornstarch
1 cup cold water
1/2 cup fresh lemon juice
1/2 cup maple syrup
4 cups mixed frozen berries

Directions:

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

How to Serve Mixed Berry Compote

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.

How to Defrost Frozen Mixed Berry Compote

Store any unused sauce in refrigerator for 2 weeks or in the freezer for up to three months – these easy snap containers work great.
Remove the container from the freezer the night before you want to serve it.
In the morning, empty the container into a medium saucepan and slowly reheat.

MAKE SURE YOU CHECK OUT THE OTHER RECIPES I’M SHARING FOR EASTER BRUNCH WEEK:

Day One – Homemade Fluffy Waffles with Pecan Praline SauceMore Information Day Two – Shortcut Italian Easter Bread RingsMore Information Day Three – Pretty in Pink Fruit PizzaMore Information Day Four – Strawberry Lemonade Punch RecipeMore Information Day Five – Cheesecake Stuffed StrawberriesMore Information Day Six – Chocolate Chip Streusel Coffee Cake with WalnutsMore Information Day Seven – Aunt Betty’s Pound Cake RecipeMore Information

Yield: 2 cups

Mixed Berry Compote

Name: Mixed Berry Compote
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 cups
Cuisine: American
Ingredients: 1 cup sugar; 1/3 cup cornstarch; 1 cup cold water; 1/2 cup fresh lemon juice; 1/2 cup maple syrup; 4 cups mixed frozen berries

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 cup sugar
1/3 cup cornstarch
1 cup cold water
1/2 cup fresh lemon juice
1/2 cup maple syrup
4 cups mixed frozen berries

Instructions

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

Notes

How to Serve Mixed Berry Compote

Serve the Mixed Berry Compote over pound cake or angel food cake.
This compote also tastes delicious as a topping to homemade pancakes, homemade waffles or even vanilla ice cream.

How to Defrost Frozen Mixed Berry Compote

Store any unused sauce in refrigerator for 2 weeks or in the freezer for up to three months.
Remove the container from the freezer the night before you want to serve it.
In the morning, empty the container into a medium saucepan and slowly reheat.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 137 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 3mg Carbohydrates: 35g Fiber: 2g Sugar: 28g Protein: 1g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

Easter Brunch Week

This week, we’re sharing loads of Easter recipes and celebrating the upcoming holiday with an amazing giveaway, sponsored by Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka. You can read more about these awesome sponsors HERE in Monday’s post.

Enter the #EasterBrunchWeek Giveaway!

Official Rules and Conditions for the #EasterBrunchWeek Giveaway: One grand prize winner winner will be receive a prize package including items from Eggland’s Best, Grosche, Hamilton Beach, Rhodes Bread, Silpat, Stonyfield and Wewalka. Open to US residents 18+. One (1) winner will be chosen and the prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 4/20/2019. Enter using the widget below. Comment each day for even more chances to win!

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Mixed Berry Compote over Pound Cake