10-12 oz. store bought fresh or frozen pound cake (if using frozen, thaw first), cut into 2 inch cubes
4 ripe but still firm peaches, cut into 2 inch chunks
8 oz. whipped cream
10–15 wooden skewers
Soak skewers in water for at least one hour to prevent burning over flames on grill.
Thread cake and peaches onto skewers, alternating the two.
Grill skewers a few minutes on each side until the pound cake is lightly toasted and the peaches have nice grill marks and are slightly caramelized.
Serve warm with whipped cream for dipping.
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