Grilled, Battered, & Frosted: 5 New Ways with Pound Cake

Southern Living

Fresh and fabulous, there's no reason to stick to a simple pound cake recipe. Try some of these delightful new ways to enjoy pound cake from cupcakes to banana pudding.
























More from Southern Living
Bake a Perfect Pound Cake Every Time
Chilled Summer Pies You Have to Try
Grilled Lemonade? It's Possible!

Pound Cake Cupcakes with Browned Butter Frosting
























Ingredients
1 (16-oz.) package pound cake mix
24 paper baking cups

Browned Butter Frosting
Cook 1 cup butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter at medium speed with an electric mixer until fluffy; gradually add 1 (16-oz.) package powdered sugar alternately with 1/4 cup milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in 1 tsp. vanilla extract.

Preparation
Prepare package pound cake mix according to package directions. Place 24 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 20 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pans, and let cool completely on wire racks. Spread cupcakes evenly with Browned Butter Frosting; garnish with fresh mint leaves and edible violas, if desired.

Related Article: Our Favorite Cupcake Recipes

Pound Cake French Toast
























Ingredients
3 large eggs
1 1/2 cups milk
16 (1/2-inch) pound cake slices
Maple-Mint Cream (optional)
Raspberry Sauce (optional)

Maple-Mint Cream
Beat 1 cup whipping cream at high speed with an electric mixer until soft peaks form. Add 1 1/2 tsp. plain yogurt, 1 1/2 tsp. maple syrup, and 1/4 tsp. mint extract, beating until blended.

Raspberry Sauce
Process 3 (12-oz.) bags frozen raspberries, thawed and 3 Tbsp. sugar in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding seeds.

Preparation
Stir together eggs and milk in a shallow dish. Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices, in batches, in a lightly greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.

Serve with Maple-Mint Cream and Raspberry Sauce, if desired.

Related: The Crazy Things Southerners Eat

Pound Cake Banana Pudding
























Ingredients
4 cups half-and-half
4 egg yolks
1 1/2 cups sugar
1/4 cup cornstarch
1/4 tsp. salt
3 Tbsp. butter
2 tsp. vanilla extract
1 (1-pound) pound cake, cubed
4 large ripe bananas, sliced
Meringue

Meringue
Combine 1/4 cups sugar and 1/8 tsp. salt. Beat 4 egg whites and 1/4 tsp. vanilla extract at high speed with an electric mixer until foamy. Add sugar mixture, 2 Tbsp. at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.

Preparation Whisk together first 5 ingredients in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter melts. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in a 3-quart round baking dish. Repeat layers. Cover pudding, and chill 6 hours.

Spread Meringue over pudding. Bake at 375° for 15 minutes or until golden brown.

Related: Plan a Portable Picnic

Cream-Filled Grilled Pound Cake
























Ingredients
4 Tbsp. pineapple cream cheese
8 (1/2-inch-thick) slices pound cake
Sweetened whipped cream
Fresh strawberries and blueberries

Preparation
Spread pineapple cream cheese evenly over 1 side of 4 pound cake slices. Top with remaining 4 pound cake slices.

Grill, covered with grill lid, over medium-high heat (375° to 400°) 2 to 3 minutes on each side. Top with whipped cream and berries. Serve immediately.

Related: What to Do with Your Farmer's Market Finds

Georgia Peach Trifle
























Ingredients
1 (3 1/2-oz.) package instant vanilla pudding mix
2 cups milk
6 large fresh peaches, peeled and sliced
3 Tbsp. granulated sugar
1/2 (20-oz.) package pound cake
1/3 cup bourbon
1 cup whipping cream
2 Tbsp. powdered sugar
1/2 cup sliced almonds, toasted

Preparation
Prepare pudding mix according to package directions, using 2 cups milk. Cover and chill 5 minutes.

Toss sliced peaches with granulated sugar.

Cut pound cake into 1/2-inch slices. Place half of cake slices on bottom of a trifle dish or deep bowl; drizzle evenly with half of bourbon. Spoon half of pudding over peaches. Repeat with remaining cake slices, bourbon, peach mixture, and pudding. Cover and chill at least 2 hours.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle; sprinkle with almonds.


More from Southern Living
Quick-Fix Recipes & Tips
All Your Baking Problems Solved!
New Ways with Watermelon
Subscribe Now! Get 2 Free Preview Issues