5-Ingredient Grilled Pineapple Pound Cake

I never thought grilling pound cake could be a game-changer until I brushed a thick slice with softened butter and watched it get those gorgeous caramelized marks on my grill pan. Paired with grilled fresh pineapple and a dollop of homemade whipped cream, this dessert comes together in about 10 minutes and tastes like something you’d order at a fancy restaurant. Trust me, once you try grilled pound cake, you’ll never look at store-bought Sara Lee the same way again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 320-370
• Protein: 2-4 g
• Fat: 13-16 g
• Carbohydrates: 48-54 g

Ingredients

• 1 thick slice pound cake (Sara Lee recommended)
• 1.5 tablespoons unsalted butter, softened
• 1 slice fresh pineapple (1/2-inch thick)
• 2 teaspoons light brown sugar
• 3 tablespoons heavy cream, chilled
• 1/8 teaspoon vanilla extract
• 1 tiny pinch flaky sea salt
• 1 sprig fresh mint

Step 1: Prepare the Whipped Cream and Mise en Place

• 3 tablespoons heavy cream, chilled
• 1/8 teaspoon vanilla extract
• 1 tiny pinch flaky sea salt

While your grill heats, whip the chilled heavy cream with the vanilla extract and a tiny pinch of flaky sea salt until soft peaks form—this takes just 1-2 minutes and ensures you have fresh whipped cream ready for plating.

Set aside.

I like to chill my whisk and bowl beforehand to get the cream to soft peaks faster without over-whipping.

Step 2: Butter and Grill the Pound Cake

• 1 thick slice pound cake
• 1.5 tablespoons unsalted butter, softened

Preheat your grill to medium-high heat.

Spread the softened unsalted butter evenly on both sides of the pound cake slice.

Once the grill is hot, place the cake directly on the grates and grill for 2-3 minutes per side until you see golden-brown grill marks and the cake is warmed through.

The butter helps create those beautiful caramelized edges.

Step 3: Season and Grill the Pineapple

• 1 slice fresh pineapple
• 2 teaspoons light brown sugar

While the cake is grilling or immediately after, sprinkle the light brown sugar evenly over both sides of the fresh pineapple slice.

Place it on the grill alongside or after the cake, cooking for 2-3 minutes per side until caramelized and marked.

The sugar will caramelize in the heat, creating a sweet, slightly charred crust that complements the buttered cake beautifully.

Step 4: Assemble and Serve

• grilled pound cake from Step 2
• grilled pineapple from Step 3
• whipped cream from Step 1
• 1 sprig fresh mint

Place the grilled pound cake on a plate, then top with the grilled pineapple slice.

Spoon the whipped cream from Step 1 generously over the top, then garnish with a fresh mint sprig.

Serve immediately while everything is still warm.

5-Ingredient Grilled Pineapple Pound Cake

Delicious 5-Ingredient Grilled Pineapple Pound Cake recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 1 serving

Calories: 345

Ingredients Method

Ingredients

  

• 1 thick slice pound cake (Sara Lee recommended)
• 1.5 tablespoons unsalted butter, softened
• 1 slice fresh pineapple (1/2-inch thick)
• 2 teaspoons light brown sugar
• 3 tablespoons heavy cream, chilled
• 1/8 teaspoon vanilla extract
• 1 tiny pinch flaky sea salt
• 1 sprig fresh mint

Method

 

1. While your grill heats, whip the chilled heavy cream with the vanilla extract and a tiny pinch of flaky sea salt until soft peaks form—this takes just 1-2 minutes and ensures you have fresh whipped cream ready for plating. Set aside. I like to chill my whisk and bowl beforehand to get the cream to soft peaks faster without over-whipping.
2. Preheat your grill to medium-high heat. Spread the softened unsalted butter evenly on both sides of the pound cake slice. Once the grill is hot, place the cake directly on the grates and grill for 2-3 minutes per side until you see golden-brown grill marks and the cake is warmed through. The butter helps create those beautiful caramelized edges.
3. While the cake is grilling or immediately after, sprinkle the light brown sugar evenly over both sides of the fresh pineapple slice. Place it on the grill alongside or after the cake, cooking for 2-3 minutes per side until caramelized and marked. The sugar will caramelize in the heat, creating a sweet, slightly charred crust that complements the buttered cake beautifully.
4. Place the grilled pound cake on a plate, then top with the grilled pineapple slice. Spoon the whipped cream from Step 1 generously over the top, then garnish with a fresh mint sprig. Serve immediately while everything is still warm.