Grilled Pound Cake with Pineapple and Rum-Caramel Sauce on the Grill

Grilled Poundcake with grilled pineapple and rum caramel sauce on the Grill



2 tablespoons of unsalted butter 3/4 cup of dark brown sugar 

2 tablespoons of dark rum 

1/2 cup of heavy cream 

one small pineapple, peeled and cut 1/4 cup of canola oil 

one store-bought poundcake cut into half inch thick slices 

vanilla ice cream for serving maraschino cherries, optional



Heat up your Arteflame Grill to Operating temperature

Melt the butter in a small sauce pan over high heat add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl.

Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about six minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the poundcake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.

Top each piece of poundcake with some of the pineapple and drizzle with the caramel rum sauce. Top with more Poundcake, vanilla ice cream and maraschino cherry if desired.

Shop for grills here to make this recipe

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