The recipe features a classic cream cheese Bundt pound cake, suitable for various occasions. Baking the cake a day in advance and grilling it before serving enhances its flavor. Cointreau-spiked macerated raspberries improve over time, and chopped toasted pistachios are easy to prepare ahead. The sundae can be customized by substituting store-bought pound cake or different fruits based on seasonal availability. Vanilla ice cream serves as a versatile base, allowing for modifications.
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.
Making all of the components of this summery dessert well in advance means this recipe is ideal for hosting.
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.
This sundae is as riffable as you want it to be. Short on time? Use store-brought pound cake instead.
Collection
[
|
...
]