Is there a way to put whip cream on pound cake without it melting fast?!

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The cream must be whipped very stiff. The looser the cream, the more likely it will melt.

When you whip cream everything should be ice cold: the cream, the whisk, and the bowl.

Be sure that the pound cake has cooled completely.

You should have no problems as long as the cream is stiff and your cake has cooled. You can even hold leftovers in the fridge without the cream melting (which is actually called "weeping")

Happy Birthday!

On a chilled cake, this will be fine. Unfortunately, cool whip is not the most healthy thing you can put into your body, it is oil and sugar and chemicals. Consider real whipped cream, 7 minute frosting (like marshmallow) or a nice buttercream which is very simple to make.

retired chef.

as long as the cake is cooled all the way you should not have a problem
i use cool whip all of the time just keep the cake keep it in the fridge until ready to use.

There is something called cream of tartar, which when added to whipped cream can make it stiffer. This might help in your case.

Whip it extra thick and spread just before serving.

Let the cake cool all the way first. It's not rocket science.

Freeze it for a while.

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