Want a quick 10 minute dessert that your guests will think you spent hours in the kitchen making? Try this Pecan Crusted Pound Cake with Sour Cream Sauce recipe made in our award winning Ready Grill.

Start with a good quality bakery store-bought pond cake, crust it in pecan and cereal, grill it in our Ready Grill and top it with zingy sour cream dessert sauce. The result is a warm, crispy, delicious dessert… and everyone will think you’re a baking genius!

If you don’t already own a Ready Grill, take advantage of our site-wide 20% off Mother’s Day Sale! Go to Ronco.com for details, and be sure to use the Coupon Code: THANKSMOM



Pecan Crusted Pound Cake with Sour Cream Sauce


For Pound Cakes

  • ½ Pre-made Pound Cake
  • ½ cup Pecans
  • ½ cup Frosted Flakes
  • ¼ cup White Granulated Sugar
  • 2 Eggs- beaten
  • ¼ cup heavy cream

For Sour Cream Sauce

  • ¼ Cup Sour Cream
  • ¼ Cup Heavy Cream
  • 4 ounces of cream cheese room temperature
  • ¼ Cup Granulated Sugar
  • 1 teaspoon Vanilla Extract


  1. Cut the pound cake into four -1 inch pieces
  2. In a food processor or blender, chop pecans into a flour-like consistency. Add Frosted Flakes and pulse to chop into small pieces. Add sugar and pulse twice to blend. Transfer pecan mixture to bowl.
  3. In a separate bowl, beat eggs and ¼ cup heavy cream
  4. Dip the pieces of pound cake into egg/ cream mixture

DSC_7972 - Copy 5. Dip Egg-coated pound cake into pecan mixture, coating thoroughly


7. Cook pecan-coated pound cake in your Ronco Ready Grill for 6-8 minutes


Make the sour cream sauce while pound cake is cooking

  1. With a hand mixer, blend together ¼ cup sour cream, ¼ cup heavy cream, 4 ounces of room temperature cream cheese, ¼ cup granulated sugar, 1 teaspoon vanilla extract

Serve cake warm topped with Sour Cream Topping


Chef Paja-Dejur Sanchez