Grilled Pound Cake & Fruit with Spicy Raspberry & Sweet Velvet Sauces

grilled pound cake with spicy raspberry sauce Recipe


8 servings

Recipe from

Country Crock


1 container (8 oz.) sour cream
1/2 cup Shedd's Spread Country Crock® Spread, melted
1/2 cup firmly packed brown sugar
1 3/4 teaspoons seasoned salt
1 teaspoons (12 oz.) prepared pound cake, cut into 8 slices (1-inch-thick)
3 medium peaches, cut into wedges
3 medium bananas, halved lengthwise
6 slices fresh pineapple
3/4 cup seedless raspberry preserves
1/4 to 1/2 teaspoon hot pepper sauce


Combine sour cream, 1/4 cup brown sugar and 1/2 teaspoon seasoned salt in small bowl; set aside.

Combine Shedd's Spread Country Crock® Spread, remaining 1/4 cup brown sugar and 1 teaspoon seasoned salt in medium bowl. Evenly brush cake and fruit with Spread mixture. Grill, turning once, 2 minutes or until cake is golden and fruit is tender. Remove and slice peaches in quarters, bananas and pineapple in half; set aside.

Microwave preserves, remaining 1/4 teaspoon seasoned salt and hot pepper sauce in 1 1/2-quart microwave-safe bowl at HIGH 30 seconds or until preserves are melted; stir until smooth.

Arrange grilled cake slices on serving plates. Top with fruit, then serve with Spicy Raspberry Sauce and Sweet Velvet Sauce.