Grilled Pound Cake Sundaes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Grilled pound cake with pineapple, fruit, and ice cream. A good no bake recipe for hot weather. If fresh pineapple is not available use canned pineapple slices, drained, 2 per serving. Substitute any fresh fruits in season. For a no-grill option, broil pound cake and pineapple separately on a rack set 6” from heat source until lightly browned, turning once, 1 or 2 minutes per side. Instead of cooking spray, use additional melted butter to coat pound cake slices. The original recipe from Woman's World magazine called for serving with caramel topping and dulce de leche ice cream. I skipped the caramel topping and served it with French vanilla ice cream. Ingredients:
1/4 cup butter, melted |
1/4 cup sugar |
1/4 teaspoon cinnamon |
6 slices purchased pound cake (1-inch thick) |
cooking spray or additional melted butter |
3 slices fresh pineapple, peeled (1/2 inch thick) |
1 1/2 cups strawberries, quartered |
1 cup grapes, halved |
1 (11 ounce) can mandarin oranges, drained |
2 tablespoons sugar |
caramel topping (optional) |
1 pint vanilla ice cream |
Directions:
1. Prepare grill for direct heat cooking.
2. Stir together melted butter, 1/4 cup sugar and cinnamon. Set side.
3. Coat both sides of pound cake with cooking spray or brush with additional melted butter.
4. Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side.
5. Remove pound cake from grill. Place one piece of cake each on six serving plates.
6. Brush tops of pound cake slices with butter mixture.
7. Grill pineapple slices over direct heat until lightly browned, turning once, 1 or 2 minutes per side. If using canned pineapple slices adjust cooking time accordingly.
8. Toss strawberries, grapes and oranges with 2 Tablespoons sugar.
9. Cut each pineapple slice into quarters.
10. Top grilled cake with fruit, caramel topping if using, and ice cream.
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