Rolo Berry Bake

by Sydney Ryanczak

This berry bake is very decadent and could be made a million ways!  Use any berries you like.  I used fresh raspberries and blueberries.  I don’t recommend using frozen berries for this dessert.  Another variation that would be good is using chocolate chips instead of Rolos.  This would make it a little less sweet and sticky.  Honestly, it would be great with just the berries alone and a dollop of whipped cream.  Enjoy!



Rolo Berry Bake

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 12-16 oz fresh berries
  • 2 tablespoons sugar
  • 1/4 cup butter
  • 3/4 lb pound cake
  • 2 Rolo candy bars


  1. Combine the berries and the sugar in a bowl and let sit until the juices start to release about 10-15 minutes.
  2. Place a grate over hot coals (or you can use a grill). Add the butter to a 12” cast iron skillet and allow to melt. Cut the pound cake into 1” cubes. Add to the hot cast iron skillet and cook, turning often, until all sides are toasted. Remove the skillet from the heat.
  3. Sprinkle the berries over the top of the cake cubes, then sprinkle the Rolos over the top. Cover the skillet with a lid or foil and allow to sit until the berries are warm and the chocolate is melting, 5-10 minutes.

Courtesy of  Taste and Tell Blog

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