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Grilled Peach Pound Cake
Grilled Peach Pound Cake

Grilled Peach Pound Cake

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Cook Minutes 25 Min
Prep : 25 Min
Keep the kitchen cool by grilling your dessert on the barbecue. Made with thawed frozen pound cake, grilled peaches and a creamy orange-flavoured whipped topping, this Grilled Peach Pound Cake is the perfect finish to a summer or early fall backyard barbecue.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tub (500 mL) sour cream
1 pkg. (85 g) Jell-O Orange Jelly Powder
2 cups thawed Cool Whip Whipped Topping
Juice from 1 large orange
2 Tbsp. sugar
6 large fresh peaches, cut in half
2 pkg. (304 g each) frozen prepared pound cake, thawed, each cut into 8 slices
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How do I make it ?
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Step 1
Heat barbecue to medium heat.
Step 2
Whisk sour cream and dry jelly powder in large bowl until blended. Stir in Cool Whip. Refrigerate until ready to use.
Step 3
Mix orange juice and sugar until blended. Grill peach halves 5 min., brushing with orange juice mixture for the last minute. Remove from barbecue. Cut each peach half into 4 wedges.
Step 4
Add cake slices to barbecue; grill 2 min. on each side or until evenly toasted on both sides. Transfer to dessert plates.
Step 5
Top with Cool Whip mixture and peaches. Serve warm.
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Variation
Don't want to heat up the barbecue? You can instead prepare this recipe using your broiler. Heat the broiler. Place cake slices in single layer on baking sheet. Broil, 4 to 6 inches from heat, 2 to 3 min. on each side or until cake slices are toasted on both sides. Meanwhile, cook peaches in large skillet on medium-high heat 6 min., stirring occasionally and adding orange juice mixture to the skillet after 5 min. Use to assemble desserts as directed.
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Special Extra
For extra juicy peaches, double the orange juice mixture. Grill peaches as directed, brushing half the orange juice mixture onto peaches as directed. Cut peaches into slices; place in medium bowl. Add remaining orange juice mixture; toss to coat. Use as directed.
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Special Extra
Garnish with fresh mint sprigs before serving.
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Variation
Prepare using light sour cream and/or Cool Whip Light Whipped Topping.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 6 g
30 %
Cholesterol 35 mg
Sodium 170 mg
7 %
Carbohydrate 36 g
Fibre 1 g
Sugars 25 g
Protein 4 g
Vitamin A
10 %
Vitamin C
10 %
Calcium
6 %
Iron
6 %
Servings
16 servings, 1 topped cake slice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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