Grilled Pound Cake Sundae With Raspberries

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 (you’ll want to get it on the fire before any saucy meat or vegetables that could leave burnt bits on the grate). 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.