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Michelle

Grilled Pineapple UpsidePOUND Cake

Print Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • 10 inch pound cake cut into 12 slices
  • 1 whole fresh pineapple sliced
  • 16 oz Talenti Caribbean Coconut Gelato
  • 1/4 cup Caramel sauce
  • 1/4 cup unsweetened coconut -toasted
  • maraschino cherries - for garnish

Method
 

  1. Preheat grill to medium high heat.
  2. Place the sliced pineapple and pound cake slices on the grill and cook for 2 - 3 minutes per side, until lightly charred.
  3. Add two grilled pound cake slices to the plate with some of the grilled pineapple.
  4. Serve with a scoop of Talenti Gelato and drizzle with caramel sauce.
  5. Sprinkle the toasted coconut over top and add a cherry for garnish.