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Grilled Pineapple Sour Cream Pound Cake | URBAN BAKES

Grilled Pineapple over Sour Cream Pound Cake

  • Author: URBAN BAKES
  • Total Time: 2 hours
  • Yield: 10 inch cake 1x


A Simple Brazilian Dessert of Fresh Grilled Pineapple Warmly Spiced and Caramelized over Grilled Pound Cake. A treat to satisfy every sweet tooth!


  • 4 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups (8 large) egg whites
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups low fat sour cream
  • 1 pineapple, cored and sliced 
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • Vanilla ice cream



  1. Heat oven to 325 degrees F.  Generously coat a 10-inch tube pan with baking spray with flour; set aside.  In a medium bowl, stir flour, baking soda and salt; set aside.
  2. In a large bowl, using an electric mixer, beat sugar and butter until light and creamy.  Gradually add in egg whites and vanilla and continue to beat until just combined. 
  3. On low speed, combine flour mixture into the sugar mixture alternating with sour cream, beating just until smooth after each addition.  Pour batter into the prepared pan.
  4. Bake for 1 hour and 35 minutes or until a toothpick inserted in the center crack comes out clean. 
  5. Allow cake to cool on a wire rack for 10 minutes before removing from pan to further cool. 
  6. Meanwhile, preheat grill and spray coat to prevent sticking. 
  7. In a small shallow bowl, mix brown sugar and cinnamon and generously dip coat pineapple slices. Place each slice onto the grill.  Cook on each side for 3 minutes.  If possible, reserve juice to use on top of ice cream.  
  8. Serve warm with vanilla ice cream and fresh fruits.


Full fat version of sour cream may be substituted.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 50 minutes
  • Cuisine: Brazilian

Keywords: Brazilian dessert, Grilled pineapple, Sour Cream Cake, Pound Cake

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