This 5-ingredient Oven Baked Sweetest Day dessert is the kind of easy, cozy treat you make when you want something special without fussing over a complicated batter. Using solid unthawed frozen pound cake slices as the base gives you a rich, buttery shortcut that bakes into a soft, custardy, almost bread-pudding-like dessert with crisp edges and a tender center. It is especially handy for a casual celebration, a potluck, or any evening when you need a warm dessert from pantry and freezer staples.
Serve this dessert warm with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. Fresh strawberries, raspberries, or sliced bananas make a nice contrast to the buttery cake, and a cup of coffee, hot chocolate, or even a glass of cold milk pairs beautifully with the cinnamon-vanilla flavors.
5-Ingredient Oven Baked Sweetest Day Pound Cake Bake
Servings: 6
Ingredients
8 solid unthawed frozen pound cake slices
1 can (21 ounces) apple pie filling
4 ounces cream cheese, cubed
2 large eggs
1/2 cup milk
Directions
1. Preheat the oven to 350°F and lightly grease an 8-inch square or similar medium oven-safe metal baking pan.
2. Arrange the solid unthawed frozen pound cake slices in the prepared pan, slightly overlapping if needed to fit.
3. Spoon the apple pie filling evenly over the pound cake slices, making sure some of the apples settle into the spaces between the slices.
4. Scatter the cream cheese cubes over the top. In a small bowl, whisk together the eggs and milk until smooth, then pour the mixture evenly over everything in the pan.
5. Bake for 35 to 40 minutes, until the top is golden, the filling is bubbling around the edges, and the custard is set in the center. Let it rest for 10 minutes before serving.
Variations & Tips
Berry version: Swap the apple pie filling for blueberry or cherry pie filling for a fruitier, brighter variation. These fillings bake up beautifully with the buttery pound cake and make the dessert feel a bit more festive.
Extra richness: Use half-and-half instead of milk if you want a more luxurious, custard-like texture. This works particularly well if you plan to serve the dessert on its own without ice cream.
Make-ahead tip: You can assemble the pan earlier in the day, cover it, and refrigerate it until baking time. Add a few extra minutes in the oven if the pan is going in cold.
Texture tip: Letting the dessert rest after baking is important. That short cooling time helps the custard firm up, making each serving easier to scoop while still staying warm and soft.
Sweet finishing touch: A light dusting of cinnamon sugar or powdered sugar right before serving adds a bakery-style look and a little extra sweetness without adding another major ingredient to the recipe.