When I need a fast holiday dessert that still feels cozy and a little special, this easy baked Thanksgiving treat is exactly the kind of shortcut I reach for. Using frozen pound cake slices as the base gives you a rich, buttery start without any mixing bowl drama, and once it bakes with a few classic fall ingredients, it turns into something between a bread pudding and a warm cobbler. It is a great option for busy Thanksgiving cooks who want one more homemade dessert on the table without spending the whole afternoon baking from scratch.
Serve this warm with whipped cream or a scoop of vanilla ice cream, and if you are putting together a full Thanksgiving spread, it fits right in after turkey and all the savory sides because it is simple, comforting, and not overly fussy. A drizzle of caramel sauce on top is lovely too, and coffee or hot cider makes an especially good pairing for chilly fall evenings.
5-Ingredient Oven Baked Thanksgiving Dessert
Servings: 8
Ingredients
1 package frozen pound cake slices, kept solid and unthawed
2 cans apple pie filling, about 21 ounces each
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Directions
1. Preheat your oven to 350°F and lightly grease an oven-safe metal roasting pan.
2. Arrange the solid frozen unthawed pound cake slices in an even layer in the roasting pan, slightly overlapping if needed.
3. Spoon the apple pie filling evenly over and between the pound cake slices.
4. In a small bowl, stir together the melted butter, brown sugar, and cinnamon, then drizzle the mixture all over the top.
5. Bake for 35 to 45 minutes, until the top is golden, the edges are bubbling, and the pound cake is tender in the center.
6. Let it rest for 10 minutes before serving so the filling can settle slightly, then scoop into bowls and serve warm.
Variations & Tips
Pecan topping: If you want a little crunch, sprinkle a handful of chopped pecans over the top before baking. It gives the dessert a more classic Thanksgiving feel and adds a nice contrast to the soft cake and apples.
Pear version: Swap the apple pie filling for pear pie filling if you want a slightly different fall flavor. It is mellow, cozy, and works especially well if you are already serving apple pie and want something similar but not identical.
Make-ahead tip: You can assemble the pan a few hours ahead, cover it, and refrigerate it until baking time. I like this option on busy holidays when oven timing gets a little chaotic.
Serving upgrade: A scoop of vanilla ice cream, fresh whipped cream, or even a spoonful of lightly sweetened mascarpone makes this feel much more dinner-party worthy with almost no extra effort.
Doneness tip: Since ovens can vary, start checking around the 35-minute mark. You want the pound cake to look puffed and golden and the fruit filling to be hot and bubbling around the edges.