Grilled Pound Cake with Cherry Bourbon Compote

Grilled Pound Cake With Cherry Bourbon Compote

Looking for an easy yet sophisticated dessert idea to top off a great dinner? Grilled pound cake is the perfect (sweet) vehicle for a delicious compote.

This dish was created for SABER  Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

Grilled Pound Cake with Cherry Bourbon Compote

Looking for an easy yet sophisticated dessert idea to top off a great dinner? I’ve got one for you today….one that allows you to make the whole thing right on your grill.

Using your grill to make dessert is a smart and delicious idea. You don’t have to leave your guests for one thing, but instead, you can stay connected to the conversations and fun outside. Plus, it shows that you’re a serious griller! The first time I ever made dessert on the grill my family was like, “whoa!!” (Little do they know just how simple it can be…but that can be our secret).

Have you ever grilled pound cake? It’s delicious and it is the perfect vehicle for a number of toppings. Since cherries are everywhere at the moment, I decided to top mine with a delicious Cherry Bourbon Compote.  If you wish to omit the bourbon, feel free. The compote is still delicious on its own.

Grilled Pound Cake

Normally my kids would be happy to help prepare this dessert…who am I kidding…they are happy to prepare any dessert! However they off having a summer adventure with their grandmom.

For this Grilled Pound Cake With Cherry Bourbon Compote, you can choose to buy a pound cake or make your own. It’s up to you. My local farmer’s market carries the legendary Stock’s Pound Cake (from Philadelphia’s Stock’s Bakery). So, I decided to buy the slices I needed from them.

Cherry Bourbon Compote

After that, all I had to do was pit the cherries and set them aside until dessert-time. Then, I simply combined the ingredients for the compote in a small pan and cooked it up on the side burner of my SABER Grill. Such a great feature! Once the cherries were done, I simply brushed the pound cake slices with butter and let the grill give them some lovely char-marks and heat them through, which takes less than two minutes.

Bourbon Cherry Compote

Spoon cherries over-top, add a couple of garnishes, and you have yourself a beautiful, fresh, easy to prepare dessert from the grill!

Grilled Pound Cake with Cherry Compote

Feel free to use any flavor of pound cake…lemon, chocolate, marble, etc. You can change up the fruit to any berry or maybe some grilled stone fruits. And if you’re not feeling a compote, just make a simple honey-lime sauce for over-top, or try soaking the pound cake in rum first and topping with fresh grilled mango.


  • 1 1/2 cups pitted and halved cherries
  • 3 Tablespoons sugar
  • 2 Tablespoons water
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoons cornstarch
  • 1-2 Tablespoons Bourbon or Rye
  • 3 Tablespoons butter, melted
  • 4 thick slices of pound cake
  • Optional garnish: Mint & whipped cream


  • Pit your cherries and set aside until ready to cook.
  • When ready to make the compote, combine cherries, sugar, water and cinnamon. Cook over medium-high heat until mixture is bubbling.
  • Continue to cook for a couple of minutes, stirring often. Stir in the cornstarch until it dissolves and allow the mixture to bubble and thicken.
  • Add in the bourbon and mix until evenly incorporated. Taste and adjust if necessary. Remove from heat and allow it to cool. Compote will thicken a little as it cools.
  • Heat your grill to medium heat. Brush one side of each of the slices of pound cake with the melted butter. Be sure to coat the whole side.
  • Moving quickly, place two slices on the grill, brush the other side with butter, using a spatula, gently slide it under and flip the slice over. All you are doing here is looking for grill marks. It will only take 30-60 seconds per side (depending on your grill) . To make it easy to flip, use another small spatula as a brace for the back end of the cake so your spatula easily slides underneath.
  • Repeat with the other two slices. Plate the slices, top with the compote, accent with whipped cream and mint and enjoy!
  • You can make the compote ahead of time. You can choose to serve it warm, at room temperature or cold. It is also fantastic over ice cream!
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