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
3large 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.