Grilled Pound Cake Sundaes Recipes

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GRILLED POUND CAKE WITH BERRIES

The toasty flavor of lightly grilled pound cake makes it the perfect accompaniment for summertime berries. Lemon-kissed whipping cream is a delightful finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 10



Grilled Pound Cake with Berries image

Steps:

  • In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

Nutrition Facts : Calories 377 calories, Fat 27g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 193mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 3g protein.

1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
5 tablespoons sugar, divided
1 tablespoon minced fresh mint
1 cup heavy whipping cream
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3 tablespoons butter, softened
6 slices pound cake (about 1 inch thick)

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 17



Grilled Pound Cake Sundaes with Raspberry Topping image

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
  • Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
  • Combine all ingredients in pot and let simmer until thickened.

3 sticks unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Ice cream
Toppings such as chocolate candies, crumbled chocolate sandwich cookies, toasted nuts
Chocolate syrup
Raspberry Topping, recipe follows
3 cups raspberries
1 tablespoon lemon juice
6 tablespoons sugar
2 tablespoons raspberry jelly

GRILLED POUND CAKE SUNDAES

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.

Provided by foodtvfan

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12



Grilled Pound Cake Sundaes image

Steps:

  • Prepare grill for direct heat cooking.
  • Stir together melted butter, 1/4 cup sugar and cinnamon. Set side.
  • Coat both sides of pound cake with cooking spray or brush with additional melted butter.
  • Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side.
  • Remove pound cake from grill. Place one piece of cake each on six serving plates.
  • Brush tops of pound cake slices with butter mixture.
  • 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.
  • Toss strawberries, grapes and oranges with 2 Tablespoons sugar.
  • Cut each pineapple slice into quarters.
  • Top grilled cake with fruit, caramel topping if using, and ice cream.

Nutrition Facts : Calories 285.1, Fat 12.9, SaturatedFat 7.9, Cholesterol 39.7, Sodium 105.2, Carbohydrate 42.8, Fiber 2.8, Sugar 37.1, Protein 2.7

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

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING

This recipe is from the foodnetworks new show Down Home with the Neelys. These look wonderful and I can't wait to give them a try!

Provided by cookiedog

Categories     Frozen Desserts

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 15



Grilled Pound Cake Sundaes With Raspberry Topping image

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well.
  • In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
  • Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
  • Raspberry Topping: Combine all ingredients in pot and let simmer until thickened.

Nutrition Facts : Calories 1280.6, Fat 60, SaturatedFat 35.8, Cholesterol 350.4, Sodium 346.9, Carbohydrate 174.9, Fiber 5.8, Sugar 119.6, Protein 15.2

1 1/2 cups unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
ice cream
toasted nuts or chocolate syrup
3 cups raspberries
1 tablespoon lemon juice
6 tablespoons sugar
2 tablespoons raspberry jelly

GRILLED COCONUT POUNDCAKE SUNDAES WITH TROPICAL FRUIT

Be sure to clean the grill rack thoroughly with a metal brush to remove any bits of grilled food that might impart an off flavor to the cake. Reheat the cake on a baking sheet in a 350°F oven before serving.

Categories     Dessert     Backyard BBQ     Coconut     Mango     Pineapple     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8



Grilled Coconut Poundcake Sundaes With Tropical Fruit image

Steps:

  • Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery).
  • Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.
  • Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.

1/2 cup packed light brown sugar
1/4 cup fresh lemon juice
1/4 cup water
4 (1/8-inch-thick) slices fresh ginger, smashed
1/2 pineapple, trimmed, peeled, and halved lengthwise
8 (1/2-inch-thick) slices coconut pound cake
2 pt premium ice cream (vanilla, banana, or mango)
2 mangoes, peeled, pitted, and cut lengthwise into 1/4-inch pieces

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