Best Grilled Pound Cake With Cream Cheese Glaze And Grilled Peaches Recipes

Grilled Peaches & Pound Cake image

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 6

3 medium peaches, sliced
1 tablespoon balsamic vinegar
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/4 cup packed brown sugar
2 tablespoons butter, melted
6 scoops vanilla ice cream

Steps:

Brush peaches with vinegar and place in a grill wok or basket. Grill, uncovered, over medium heat for 10-12 minutes or until tender, stirring frequently., Cut pound cake into six slices. In a small bowl, combine brown sugar and butter; brush over both sides of cake slices. Grill, uncovered, over medium heat for 1-2 minutes on each side or until light golden brown. Place cake slices on serving plates and top with peaches and ice cream.

Nutrition Facts :

Grilled Pound Cake with Grilled Peaches and Cinnamon-Vanilla Syrup image

Provided by Food Network

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 cup sugar
1 cinnamon stick
1/2 teaspoon vanilla extract
3 firm-ripe peaches, halved and pitted
One 1-pound pound cake, ends trimmed, cut into six 1-inch-thick slices
1 tablespoon unsalted butter, melted
Lightly sweetened whipped cream, for serving

Steps:

Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.

Grilled Cheese Cake image

Provided by Food Network Kitchen

Categories dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 9

Cooking spray
1 16- to 18-ounce box white cake mix (plus required ingredients)
1 pound strawberries, hulled and chopped
3 yellow peaches, pitted and chopped
3 tablespoons sugar
Juice of 1/2 lemon
1 3.4-ounce package instant vanilla pudding mix (plus required ingredients)
Yellow and red food coloring
4 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 350 degrees F. Coat a 9-inch square, 2 1/4-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour the batter into the pan. Bake 30 to 35 minutes. Cool slightly, then invert onto a rack; cool completely.
Meanwhile, make the "soup": Combine the strawberries, peaches, sugar and lemon juice in a large saucepan. Cook over medium heat until the fruit breaks down, about 15 minutes.
Puree the sauce with an immersion blender (or in a blender) until mostly smooth. Transfer to a bowl.
Prepare the pudding as directed; tint with yellow and red food coloring to resemble melted cheese.
Trim the top of the cake with a large serrated knife to make it level.
Cut the cake in half horizontally.
Preheat the broiler. Put the cake on a foil-lined baking sheet and brush the top with the melted butter. Broil until toasted, about 4 minutes.
Cut the cake in half diagonally. Spread the pudding on the bottom triangles, almost all the way to the edge.
Cover with the toasted top triangles, pressing gently so the pudding oozes out. Serve with the fruit sauce.