I mishmashed two recipes together for our dessert on the Fourth of July. I’ve made the pineapple before and when I saw Paula Deen grill pound cake the light bulb went off in my head. The cake and the pineapple are fabulous together. They are also super easy to do and will definitely impress.
I love cooking with bourbon and marinating the pineapple in a simple syrup/bourbon mixture really makes the pineapple taste outstanding. To make sure you buy a ripe pineapple, simply smell the bottom of it. If it smells nice and pineapply, it’s ripe. The pineapple needs to marinate in the fridge for several hours. I make it in the morning and put together dessert at dinnertime.
As for the pound cake, I saw Paula Deen grill it but I couldn’t remember how she did it exactly so I just sort of played it by ear and it worked great.
Grilled Pound Cake and Tipsy Pineapple
1 frozen Sara Lee pound cake, thawed
Slice pound cake into 1/2 inch or so slices. Brush each side with softened butter and sprinkle with brown sugar. Grill each side for about 2 minutes or until it is browned and toasty.
1/2 cup sugar
1/2 cup water
1/2 cup bourbon
2 fresh pineapples, cut into cubes
Bring the water and sugar to a boil and let it simmer for 5 minutes. Remove from heat and add the bourbon. Pour mixture over the pineapple and let it marinate in the refrigerator for several hours.
Assembling the shortcakes:
After grilling the pound cake, place a slice on a dessert plate, spoon some pineapple over the pound cake, top with whipped cream and a few blueberries or whatever berry you like.