By foodtvfan on August 24, 2009
"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."
Serving Size: 1 (221 g)
Servings Per Recipe: 6
"Made this when we had a couple of day-long guests from out of town & the 4 of us somehow managed to devour this absolutely wonderful dessert! It almost makes me want to do up a pound cake sundae every week! The strawberries were the best, but other than that, the fruits were great & I did include a homemade caramel sauce! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]"