Vibrant gold mango and crimson raspberries are in stunning contrast to this grilled pound cake.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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
STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2
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.
STEP 3
Place cake onto grill. Grill, turning once, 2-3 minutes or until golden brown. Immediately sprinkle with cinnamon-sugar.
STEP 4
Combine mango and raspberries in bowl.
STEP 5
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.
Explore reviews fromour online community