This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.
The pound cake element in this sundae is the classic cream cheese Bundt we’ve had on Bon Appétit for over 20 years, halved to fit in a standard loaf pan. Tender and rich with a compact ingredient list, it’s a candidate for Best Cake to Whip Up for Company, no matter the occasion.
Making all of the components of this summery dessert well in advance means this recipe is ideal for hosting. Bake your pound cake a day in advance, then slice and grill it before your guests arrive . The Cointreau-spiked macerated raspberries are better the longer they sit, and chopped toasted pistachios can wait their turn in a bowl on the counter. At go time, just scoop vanilla ice cream and assemble! This sundae is as riffable as you want it to be. Short on time? Use store-brought pound cake instead. Pistachio allergy? Try almonds. Dealing with a blackberry or peach abundance from the farmers market? Swap in a different summer fruit. Vanilla ice cream makes for a nice neutral base, but you could change that up, too, if you’re feeling adventurous.
Make Ahead Baking Grilling Summer Cake Sundae Cream Cheese Raspberry Bon Appétit
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