INGREDIENTS
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2 cups Pound Cake Cubes, cut into 1 1/2 inch chunks
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2 cups Fresh Pineapple, cut into 1 1/2 inch chunks
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12 Maraschino Cherries, drained
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3 Tbsp Butter, melted
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2 Packed Tbsp Light Brown Sugar
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4 Tbsp bottled Butterscotch Syrup
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1/2 cup Heavy Whipping Cream
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1/2 Tbsp Powdered Sugar
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1/2 tsp Rum Flavoring
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2 Tbsp Chopped Toasted Pecans