Grilled Pound Cake with Peaches and Cream


Grilled Pound Cake with Peaches and Cream

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    Put some grill stripes on the pound cake and top with fresh peach halves for a sweet way to end your party. Enjoy with a Belgian Saison beer or Chenin Blanc wine. 

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    Servings and Ingredients

    Serves 6
    3 tbsp. Hy-Vee brown sugar
    3 tbsp. Hy-Vee frozen orange juice concentrate, thawed
    2 tbsp. Hy-Vee butter, melted
    ½ tsp. Hy-Vee ground cinnamon
    ¼ tsp. Hy-Vee ground cloves
    ¼ tsp. Hy-Vee ground ginger
    3 large ripe peaches, pitted and halved
    1 c. heavy whipping cream
    1 ½ tbsp. Hy-Vee powdered sugar
    1 tsp. Hy-Vee vanilla
    2 tbsp. Hy-Vee butter, at room temperature
    1 (10.75 ounce) package frozen prepared pound cake, thawed, cut into 6 slices
    Raspberry jam, for garnish


    1. Prepare grill to medium-high heat.
    2. In a large bowl, whisk together brown sugar, orange juice concentrate, melted butter, cinnamon, cloves and ginger. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
    3. Meanwhile, in a large bowl using an electric mixer, beat whipping cream and powdered sugar until soft peaks form. Stir in vanilla. Cover bowl with plastic wrap and refrigerate.
    4. Spread 2 tablespoons room-temperature butter on both sides of cake slices. Grill peaches, cut side down, about 4 minutes; grill cake, about 2 minutes per side, or until lightly browned. Arrange 2 cake slices and whipped cream in each bowl and top with a peach half. Slather some of the leftover brown-sugar-and-orange juice mixture onto each peach, if desired. Mix small amount of raspberry jam and a little water; drizzle on top for color.

    Nutrition facts


    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 150mg
    • Sodium: 190mg
    • Total Carbohydrates: 44g
    • Protein: 4g

    Daily Values

    Vitamin A 30%
    Vitamin C 30%
    Iron 6%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Spring 2011.