Grilled Pound Cake with Lime Scented Tropical Fruit

grilled-pound-cake-with-lime-scented-tropical-fruit

Cook Time: 5 Min

Yield: 4 to 6 Servings

grilled-pound-cake-with-lime-scented-tropical-fruit

Ingredients

  • Juice and zest of one lime, divided
  • 3 Tbsps. granulated sugar
  • 1 C. fresh or canned pineapple chunks
  • 1 kiwi fruit, peeled, halved and sliced
  • 1 pint strawberries, hulled and quartered
  • 1 C. blueberries
  • 1 pre-made pound cake, frozen
  • Sweetened whipped cream or ice cream

Directions

  1. SPRAY grill grate with no-stick cooking spray like Baker’s Joy®; heat grill.
  2. STIR together the lime juice and sugar in medium bowl. Add pineapple chunks, kiwi slices, strawberry quarters and blueberries; toss to coat. Set aside at room temperature.
  3. SLICE pound cake into 8 to 10 slices; spray both sides with no-stick cooking spray. Grill cake slices 1 to 2 minutes per side or just until lightly grill-marked.
  4. PLACE 1 to 2 slices on individual dessert plates; top with whipped cream or ice cream, fruit mixture and liquid from fruit. Repeat with remaining cake and fruit. Garnish with reserved lime zest.

Grilled Pound Cake with Lime Scented Tropical Fruit

grilled-pound-cake-with-lime-scented-tropical-fruit

Cook Time: 5 Min

Yield: 4 to 6 Servings

Ingredients

  • Juice and zest of one lime, divided
  • 3 Tbsps. granulated sugar
  • 1 C. fresh or canned pineapple chunks
  • 1 kiwi fruit, peeled, halved and sliced
  • 1 pint strawberries, hulled and quartered
  • 1 C. blueberries
  • 1 pre-made pound cake, frozen
  • Sweetened whipped cream or ice cream

Directions

  1. SPRAY grill grate with no-stick cooking spray like Baker’s Joy®; heat grill.
  2. STIR together the lime juice and sugar in medium bowl. Add pineapple chunks, kiwi slices, strawberry quarters and blueberries; toss to coat. Set aside at room temperature.
  3. SLICE pound cake into 8 to 10 slices; spray both sides with no-stick cooking spray. Grill cake slices 1 to 2 minutes per side or just until lightly grill-marked.
  4. PLACE 1 to 2 slices on individual dessert plates; top with whipped cream or ice cream, fruit mixture and liquid from fruit. Repeat with remaining cake and fruit. Garnish with reserved lime zest.

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