This was delicious. The pound cake took on a delicious, toasty taste, and the cream cheese warmed to a gooey, tangy filling. I made this a bit less fancy for a sweet breakfast rather than a dessert (left out pineapple and whipped cream), but I can confidently say that it would make a fantastic dessert if made to recipe. I'll be making this again for my roommate and I this weekend!
Cream-Filled Grilled Pound Cake
Photo: Ralph Anderson; Styling: Buffy Hargett
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Grill: 6 Minutes
- 4 tablespoons pineapple cream cheese
- 8 (1/2-inch-thick) slices pound cake
- Sweetened whipped cream
- Fresh strawberries and blueberries
- 1. Spread pineapple cream cheese evenly over 1 side of 4 pound cake slices. Top with remaining 4 pound cake slices.
- 2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side. Top with whipped cream and berries. Serve immediately.
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