Best 9 Grilled Pound Cake Sundaes With Raspberry Topping Recipes

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If you are looking for a delightful dessert that combines the flavors of grilled pound cake, creamy ice cream, and sweet raspberry topping, then grilled pound cake sundaes are the perfect treat for you. This delicious dessert is a combination of textures and flavors that will tantalize your taste buds. The grilled pound cake provides a slightly crispy exterior and a soft, fluffy interior, while the ice cream adds a creamy coldness that pairs perfectly with the warm cake. The raspberry topping adds a tart and tangy sweetness that brings the whole dish together.

Here are our top 9 tried and tested recipes!

GRILLED POUND CAKE WITH BERRIES RECIPE BY TASTY



Grilled Pound Cake With Berries Recipe by Tasty image

Here's what you need: pound cake, unsalted butter, canola oil, fresh strawberry , fresh blackberry, sugar, lemon juice, whipped cream, grill, bamboo skewers

Provided by Betsy Carter

Categories     Desserts

Yield 7 servings

Number Of Ingredients 10

16 oz pound cake
4 tablespoons unsalted butter, melted
canola oil, for brushing
1 qt fresh strawberry , stemmed and hulled
½ pt fresh blackberry
½ cup sugar
1 tablespoon lemon juice
2 cups whipped cream, lightly sweetened, for serving
grill
8 bamboo skewers, soaked in water for 20 mins

Steps:

  • Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
  • Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
  • Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
  • Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
  • Reduce the grill to medium-high heat.
  • Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
  • Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
  • Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
  • Enjoy!

Nutrition Facts : Calories 436 calories, Carbohydrate 57 grams, Fat 22 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams

RASPBERRY SUNDAES



Raspberry Sundaes image

For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 cups sauce.

Number Of Ingredients 4

2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons cornstarch
1/2 teaspoon almond extract
Vanilla ice cream

Steps:

  • Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.

Nutrition Facts :

GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES



Grilled Pineapple Butterscotch Sundaes image

Really good treat on a hot day! If pineapple is not in season I use canned pineapple.

Provided by Libbie Remmel

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 35m

Yield 12

Number Of Ingredients 10

6 tablespoons butter
2 tablespoons white sugar
¼ teaspoon ground nutmeg
2 fresh pineapples - peeled, cored, and cut into 6 spears
½ cup butter
1 cup packed brown sugar
½ cup heavy whipping cream
1 teaspoon vanilla extract
1 pinch salt
3 cups vanilla ice cream

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
  • Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
  • Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

Nutrition Facts : Calories 388.2 calories, Carbohydrate 51.9 g, Cholesterol 63.7 mg, Fat 21 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 13.1 g, Sodium 131.2 mg, Sugar 43.3 g

GRILLED POUND CAKE WITH BERRIES



Grilled Pound Cake with Berries image

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

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)

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.

GRILLED COCONUT POUNDCAKE SUNDAES WITH TROPICAL FRUIT



Grilled Coconut Poundcake Sundaes With Tropical Fruit image

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

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

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.

OLD FASHIONED POUND CAKE WITH RASPBERRY SAUCE



Old Fashioned Pound Cake with Raspberry Sauce image

A classic old-fashioned pound cake with fresh raspberry sauce.

Provided by Kim Niederreither

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h

Yield 14

Number Of Ingredients 11

3 ¾ cups all-purpose flour
⅛ teaspoon salt
¼ teaspoon ground nutmeg
2 cups butter, room temperature
2 ¾ cups white sugar
6 eggs, room temperature
½ cup milk, room temperature
1 teaspoon vanilla extract
3 cups fresh raspberries
¼ cup white sugar
1 teaspoon creme de cassis liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • Sift together the flour, salt and nutmeg. Set aside.
  • Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  • Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
  • For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

Nutrition Facts : Calories 571.8 calories, Carbohydrate 72.3 g, Cholesterol 150.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 7 g, SaturatedFat 17.6 g, Sodium 241.8 mg, Sugar 44.9 g

GRILLED POUND CAKE "BRATS"



Grilled Pound Cake

Provided by Food Network

Categories     dessert

Time 12h30m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pints fresh local blackberries
2 tablespoons baker's sugar, plus 1/2 cup, plus more for cream
1 lemon, zested and juiced
1/8 teaspoon ground cinnamon, plus more for cream
1 loaf pound cake
1 pint whipping cream
3 to 4 sprigs mint, leaves chiffonade

Steps:

  • In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight.
  • Preheat a grill to medium.
  • Cut the pound cake into 8 even rectangular slices. Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear.
  • For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce.
  • Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream. Garnish with sprig of mint and serve.

GRILLED POUND CAKE SUNDAES



Grilled Pound Cake Sundaes image

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

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

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

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING



Grilled Pound Cake Sundaes With Raspberry Topping image

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

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

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

Tips:

  • Use high-quality ingredients. Fresh, ripe berries and a good-quality pound cake will make all the difference in the taste of your sundaes.
  • Don't overcook the pound cake. It should be slightly golden brown and cooked through, but not dry.
  • Let the pound cake cool completely before grilling. This will help prevent it from falling apart.
  • Grill the pound cake over medium-high heat. This will give it a nice charred flavor.
  • Don't overload the grill. Give the pound cake plenty of space to cook evenly.
  • Serve the sundaes immediately. The grilled pound cake is best enjoyed warm and fresh.

Conclusion:

Grilled pound cake sundaes with raspberry topping are a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients, you can create a dessert that is both visually appealing and delicious. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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