Vibrant gold mango and crimson raspberries are in stunning contrast to this grilled pound cake.
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1 (10.75-ounce) frozen pound cake, thawed
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted
4 teaspoons purchased cinnamon-sugar mixture
1 ripe mango, peeled, cut into bite-sized pieces
1 cup fresh raspberries
1 cup low-fat whipped topping
Heat gas grill on medium or charcoal grill until coals are ash white.
Slice half of pound cake into 8 slices. Reserve remaining pound cake for another use. Brush both sides of each slice of cake with melted Butter with Olive Oil.
Place cake onto grill. Grill, turning once, 2-3 minutes or until golden brown. Immediately sprinkle with cinnamon-sugar.
Combine mango and raspberries in bowl.
Place 1 grilled cake slice for each shortcake onto serving plate. Spoon 1/4 cup fruit over cake. Top with 2 tablespoons whipped topping. Repeat layers. Serve immediately.
Create a parfait-style dessert by layering pieces of grilled cake with whipped topping and fruit in tall stemmed glasses.
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