Hot Fudge Sundae Ice Cream Cake


  • 1 10.75 oz Sara Lee pound cake
  • 1-2 Cups vanilla ice cream softened but not runny
  • Hot Fudge
  • Whipped Cream
  • Chopped Nuts
  • Sprinkles
  • Maraschino Cherries


  • Take Sara Lee pound cake out of package. Cut horizontally in two spots to get three even pieces. Place the bottom piece back into the metal container the cake came in that has been lined with plastic wrap.
  • Place three scoops ice cream (about 1 Cup, just eye ball it) on top of the cake layer and smooth it out evenly. Place the middle layer of cake on top, repeat with ice cream, and lastly place the top layer of cake on. Wrap the whole thing well in plastic wrap and place in freezer over night or until frozen solid.
  • When you are ready to serve, unwrap the cake on a cutting board, heat up the hot fudge to the directions on the back of the packaging. Place a good layer on top of the cake making sure it dribbles down the sides of the cake. Place on top toppings of your choice next, I used whipped cream, chopped mixed nuts, sprinkles and cherries! Cut, serve and enjoy!