Grilled Pound Cake with Cream Cheese Glaze and Grilled Peaches

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Grilled Peaches:

2 peaches, ripe but firm, halved

1 tablespoon vegetable oil

3 tablespoons sweet white wine, such as marsala wine

1 tablespoon granulated sugar

Grilled Pound Cake:

1/2 store-bought pound cake, sliced into 2-inch slices

4 tablespoons unsalted butter, melted

Cream Cheese Glaze:

4 ounces cream cheese, at room temperature

1/4 cup powdered sugar

1 tablespoon orange zest

2 tablespoons fresh orange juice


  1. For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
  2. Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
  3. For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
  4. For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
  5. Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.