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Raspberry Mango Grilled Shortcake


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

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white.

  2. 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.

  3. STEP 3

    Place cake onto grill. Grill, turning once, 2-3 minutes or until golden brown. Immediately sprinkle with cinnamon-sugar.

  4. STEP 4

    Combine mango and raspberries in bowl.

  5. STEP 5

    Place 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.

Tip #1

Create a parfait-style dessert by layering pieces of grilled cake with whipped topping and fruit in tall stemmed glasses.

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