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Grilled Cake with Fruit Recipe
If you’re looking to elevate your summer desserts beyond the usual fruit salad or ice cream, this Grilled Cake with Fruit is your answer. Inspired by our neighborhood’s “What’s in Your Grill?” theme party, this dish quickly became a summer staple. It’s simple, yet impressive — and perfect for whipping up last-minute when guests are on their way.
The beauty of this recipe? It uses store-bought pound cake, which means preparation time is minimal, but the results feel gourmet. The buttery, caramelized cake cubes pair beautifully with a bright, homemade berry sauce. Whether you’re cooking outdoors or cozying up indoors with a grill pan, this dessert delivers sweet, smoky, tangy perfection.
Why You’ll Love This Recipe
- Only ~10 minutes total cook time—great when you’re short on time
- A fresh take on dessert using pantry-friendly ingredients
- Customizable: swap berries, add peaches or a splash of liqueur
- Visually stunning—ideal for sharing on social media or impressing dinner guests
Ingredients
- 2 heaping cups mixed frozen berries (raspberries, blueberries)
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar (plus extra if needed)
- 1/4 teaspoon pure vanilla extract
- 1–1/2 teaspoons cornstarch
- 1 store-bought pound cake, cut into bite‑sized cubes
- 4 tablespoons unsalted butter, melted
Ingredient Notes
- Berries: Using frozen berries makes this recipe available year-round—no need to rely on fresh fruit.
- Lemon Juice: Adds brightness; fresh-squeezed works best.
- Sugar: Balances tartness. Taste as you cook to get it just right.
- Vanilla: Deepens flavor; feel free to experiment with almond extract for variation.
- Cornstarch: Yields a glossy, velvety sauce that clings to the cake.
- Pound Cake: Dense texture ensures it grills well—no need for day-old cake.
- Butter: Locks in moisture and enhances caramelization.
Instructions
- In a saucepan over medium-low heat, combine berries, lemon juice, 1 tbsp sugar, vanilla, and ¼ cup water. Cover and cook until berries soften (~10 minutes).
- Using a spoon or spatula, lightly mash the berries for texture. Taste and add more sugar if needed.
- In a small bowl, whisk together 1 tbsp water and cornstarch until smooth. Stir into the berry mixture and cook, uncovered, until thickened (2–3 minutes).
- Remove sauce from heat and keep warm, covered.
- Thread pound cake cubes onto skewers (soaked in water)—this prevents burning and adds fun presentation.
- Brush cake with melted butter. Grill on medium-low heat using a grill pan or outdoor grill. Cook about 2 minutes per side or until golden and crisp.
- Plate cake skewers over sauce, or create a bed of sauce and nestle cake cubes on top. Drizzle extra sauce and garnish with fresh berries or mint if desired.
Expert Tips for Best Results
- Soak skewers (wood or reusable) in water for at least 15 minutes to prevent charring.
- Use medium-low heat; high heat can burn the cake edges before the inside warms.
- Berry sauce can be made a day ahead—simply cool, cover, and refrigerate. Reheat over low heat before serving.
- Toasted pecans, coconut flakes, or a dollop of whipped cream take this dessert to the next level.
- Leftover sauce makes a delicious topping for pancakes, waffles, or ice cream—don’t waste it!
FAQs
Can I make the fruit sauce ahead?
Yes! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I grill indoors?
Absolutely—the indoor grill pan is a great alternative. Just keep the heat at medium-low.
What other fruits can I use?
Get creative! Try strawberries, blackberries, cherries, peaches—even pineapple chunks work well. Just tweak the sugar to match fruit sweetness.
Serving & Presentation Ideas
- Serve skewers family‑style on a wooden board with extra sauce in a dipping bowl.
- Layer grilled cake cubes in dessert glasses with the sauce, whipped cream, and fresh berries for elegant parfaits.
- For a brunch twist, add Greek yogurt or mascarpone between cake and fruit layers.
- Garnish with fresh mint, a dusting of cinnamon, or powdered sugar for a festive finish.
More Grilling Recipes You’ll Love:
Grilled Cake with Fruit
Indulge in a flavor explosion! Our Grilled Cake with Fruit combines caramelized pound cake, a vibrant berry sauce, and a touch of lemon zest. Perfect for any occasion!
Ingredients
- 2 heaping cups mixed frozen berries, such as raspberries and blueberries
- 1 Tablespoon lemon Juice
- 2 Tablespoons granulated sugar
- 1/4 teaspoon pure vanilla extract
- 1-1/2 teaspoons cornstarch
- 1 store-bought pound cake, cut into cubes
- 4 tablespoons unsalted butter, melted Make
Instructions
- In a small saucepan over medium-low heat, combine the berries, the lemon juice, 1 tablespoon of the sugar, the vanilla, and 1/4 cup of water.
- Cook, covered until the berries are softened, about 10 minutes.
- Stir the sauce, partially mashing the berries.
- Taste and add the remaining sugar if the mixture is tart.
- In a small bowl, stir 1 tablespoon of water into the cornstarch, then stir the mixture into the berry sauce and continue cooking, uncovered, until thickened, 2 to 3 minutes more.
- Remove from the heat and cover to keep warm.
- Thread the pound cake cubes onto water-soaked skewers.
- Preheat a grill or grill pan to medium-low.
- Brush the pound cake cubes with the melted butter.
- Grill until the cake is toasted, about 2 minutes on each side.
- Spread the warm sauce on dessert plates, place 2 cake slices on each plate, and top with additional sauce.
Notes
- Soak skewers in water before threading the pound cake cubes to prevent burning during grilling.
- Adjust the sugar in the fruit sauce according to taste preferences.
- Experiment with different fruit combinations for a personalized touch.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 10mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g