“This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Sara Lee®, and Breyers® but all my opinions are my own. #pmedia #EasySimpleSweet http://my-disclosur.es/OBsstV”
Enjoy your ice cream a new way with this Caramel Peach Pound Cake Sundae!
Ice cream is a necessity for summer, am I right? It’s been a hot one this year, so taking pictures of this delicious Caramel Peach Pound Cake Sundae had to be a quick process because that summer sun will melt ice cream faster than you can say sundae. My favorite sundae is a brownie one, I love a warm brownie topped in ice cream. But I wanted to create something a little more fresh and summery and less chocolate. I decided that combining Sara Lee® and Breyers® would create the perfect sundae.
I headed out to Publix to pick up a Sara Lee All Butter Pound Cake and some Breyers Salted Carmel ice cream. I was excited to combine the two flavors with a few more ingredients to see what I could create. I decided to pick up some fresh peaches, caramel sauce and toasted almonds to make the perfect summer sundae.
- 2 slices Sara Lee All Butter Pound Cake
- 1 peach
- 1 scoop Breyers Salted Caramel ice cream
- Handful of honey toasted almonds
- Caramel sauce
- Toast two pieces of the Sara Lee All Butter Pound Cake in your toaster or broil in the oven
- Slice up peach
- Top pound cake with a scoop of Breyers Salted Caramel ice cream
- Cover with desired amount of caramel sauce
- Sprinkle with honey toasted almonds
- Serve and enjoy before it melts!
Toasting pound cake or grilling it is one of my favorite things. I asked Tyler if he would judge me if I ate toasted pound cake for breakfast, I kid (maybe). So I decided that toasting it was the perfect option to have that warm cake bottom to a delicious sundae and this recipe did not disappoint!
If you want to make your own Caramel Peach Pound Cake Sundae then take advantage of $3.00 off any ONE (1) Sara Lee® Frozen Dessert 9.6-30 oz. and Breyers® Ice Cream 48 oz. (combined purchase required) now through 8/28/15 at your local Publix while supplies last.