Filed Under: Dessert, Food, Fruit, Recipes

Toasted Pound Cake with Pineapple, Ice Cream and Caramel Sauce

August 15th, 2012

By Leanne Wright
From the print edition, Summer 2012

This dessert is pretty enough for company and simple enough for weekday dining.
Prep Time
Prep to table time: 20 minutes + 20 minutes unattended
  • 1 small golden pineapple, skinned and cored
  • 1 tbsp butter, melted
  • 1 tsp canola oil
  • 6 slices pound cake
  • 6 ¼-cup servings vanilla ice cream
  • 6 tbsp caramel sauce
  • ¼ cup chopped hazelnuts (optional)
  1. Soak 6 wooden skewers in water for at least 20 minutes.

  2. Preheat a grill to medium heat.

  3. Cut pineapple in half lengthwise, then cut each half into 3 wedges lengthwise. Insert a skewer into each wedge. Combine butter and oil in a small bowl and brush pineapple with mixture.

  4. Place skewers onto grill and close lid. Turn skewers after 3 minutes or when pineapple has grill marks. Repeat on remaining sides.

  5. Brush pound cake on both sides with butter mixture and grill about 60 seconds per side or until toasted.

  6. Serve toasted pound cake topped with a pineapple wedge, a scoop of ice cream, a drizzle of caramel sauce and a sprinkle of hazelnuts, if desired.

Nutrients Per Serving

348 calories, 14 g fat, 26 mg calcium, 162 mg sodium, 49 g carbohydrates, 2 g fibre, 3 g protein. Excellent source of vitamin C and manganese; source of fibre and iron.

Toasted Pound Cake with Pineapple, Ice Cream and Caramel Sauce
Photography by Edward Pond

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