Easy Pound Cake Fruit Kabobs

Looking for a fun dessert that works for both backyard BBQs and fancy dinner parties? Sometimes the simplest treats end up being the biggest crowd-pleasers, and that’s exactly what happened when I started serving these pound cake fruit kabobs at my get-togethers. The best part is they’re super quick to put together, which is a real lifesaver when you’re juggling other party prep or trying to wrangle kids away from the snack table before dinner.

These colorful kabobs combine two classic favorites – moist pound cake and fresh fruit – into an easy-to-eat treat that both kids and adults love to grab and enjoy. Plus, you can switch up the fruit based on what’s in season or whatever you’ve got in your fridge.

What Kind of Pound Cake Should I Use?

Store-bought or homemade pound cake will both work great for these fruit kabobs, so don’t stress too much about which to choose. If you’re going the store-bought route, look for a dense, moist cake that isn’t too crumbly – this will help the pieces stay intact when you thread them onto the skewers. Regular, vanilla-flavored pound cake is perfect here, but you could also experiment with lemon or marble varieties if you want to mix things up. Just make sure whatever cake you choose is completely cooled before cutting it into chunks, as warm cake tends to fall apart more easily.

Options for Substitutions

This fun dessert recipe is super adaptable and you can make several swaps based on what you have available:

• Pound cake: While pound cake gives the best texture, you can use angel food cake, vanilla cake, or even firm banana bread. Just make sure whatever cake you use is sturdy enough to hold up on the skewers.
• Fresh pineapple: No fresh pineapple? Canned chunks work fine – just drain and pat them dry. You could also swap in mangoes or firm honeydew melon for a different tropical twist.
• Peaches: When peaches aren’t in season, try using firm pears, apples, or even strawberries. If using apples or pears, give them a quick soak in lemon water to prevent browning.
• Melted margarine: You can easily swap the margarine for melted butter if you don’t need the dessert to be parve. Coconut oil is another good option, and it adds a nice tropical flavor to the kabobs.

Watch Out for These Mistakes While Making

The biggest challenge when making fruit kabobs is preventing the pound cake from crumbling – cut it into 1-inch cubes while it’s still slightly chilled, using a serrated knife with a gentle sawing motion rather than pressing down.

When it comes to the fruit, avoid using overripe peaches and pineapple as they’ll become too soft and fall off the skewers; instead, choose firm but ripe fruit that holds its shape when pierced.

If you’re grilling these kabobs, don’t leave them on too long – 1-2 minutes per side is plenty, as the pound cake can go from perfectly toasted to burnt in seconds, and be sure to brush the melted margarine on all sides of the cake pieces to prevent sticking.

For the best presentation and ease of handling, leave a small space between each piece when threading onto the skewers, which allows for even toasting and prevents the ingredients from steaming against each other.

What to Serve With Fruit Kabobs?

These sweet pound cake kabobs are perfect for serving alongside your favorite warm-weather drinks and treats! A scoop of vanilla ice cream or coconut sorbet makes an excellent companion, creating a more substantial dessert experience. For drinks, try serving these with fresh-squeezed lemonade, iced tea, or even a fruit punch for casual outdoor gatherings. If you’re hosting brunch, these kabobs pair wonderfully with coffee, hot chocolate, or a morning mimosa.

Storage Instructions

Keep Fresh: Once assembled, these fruit kabobs are best enjoyed within 2 hours at room temperature. If you need to make them a bit ahead, you can keep them covered in the refrigerator for up to 4 hours, but the pound cake might start getting a bit soggy from the fruit juices after that.

Prep Ahead: Want to get a head start? Cut up your pound cake and fruit separately and store them in separate containers in the fridge. The cake pieces will stay fresh for 2 days, while the cut fruit will keep for about 24 hours. Just assemble the kabobs when you’re ready to serve!

Serve: These kabobs taste best when served right after assembly. If you’ve kept them in the fridge, let them sit at room temperature for about 10 minutes before serving – this helps the fruit flavors really shine through.

Preparation Time	15-20 minutes
Cooking Time	4-6 minutes
Total Time	19-26 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 10-15 g
• Fat: 90-100 g
• Carbohydrates: 250-300 g

Ingredients

• 1 ready-made (or homemade) parve pound cake
• 1/2 fresh pineapple
• 4 ripe peaches
• 1/2 cup melted margarine (1 stick)

Step 1: Prepare the Ingredients

Begin by cutting the pound cake and pineapple into one-and-a-half-inch cubes.

Then, slice the peaches into quarters and carefully remove the pits.

This will ensure all pieces are roughly the same size for even grilling.

Step 2: Assemble the Skewers

Take skewers and begin threading the fruit and cake cubes, alternating between the cake and fruit pieces.

This pattern helps each skewer receive a balanced mix of textures and flavors.

Step 3: Brush with Margarine

Once the skewers are fully assembled, use a brush to coat them with melted margarine.

This will add flavor and help achieve beautiful grill marks.

Step 4: Preheat and Grill

Preheat your grill on high heat to get it hot enough for grilling the skewers.

Once preheated, place the skewers on the grill.

Grill them for two to three minutes on each side, ensuring they are warmed through and have nice grill marks.

Step 5: Serve the Grilled Skewers

After the skewers have developed grill marks and the fruit and cake are warm, remove them carefully from the grill.

Let them cool slightly before serving as a delightful dessert or snack.