Summer Pound Cake with Berries

This Memorial Day weekend, while Sean cooked Oklahoma Onion Burgers and Smoked Hot Dogs, and I decided to whip up a summer pound cake for dessert on our Traeger Timberline 1300. This recipe is easy to follow so I felt confident, even as a beginner. Using the Traeger was as easy as an oven and imparted a subtle smoke flavor that paired well with our grilled dinner. While the cakes baked, I made some fresh whipped cream. I added a couple of tablespoons of orange juice (or orange liqueur like Grand Marnier if there are only adults). In my recipe, I didn’t use sugar, and we decided the cream could have used a little more sweetness, so recommend one cup of fresh heavy cream, and two tablespoons of powdered sugar. Also, be careful, I got distracted and over whipped the cream, it doesn’t take as long as you think, so make sure to keep an eye on it! While we love it in the summer, this pound cake dessert is perfect any time of year!

Summer Pound Cake with Berries

Recipe by SueAnn A.Course: Recipes, DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 1 1/2 cups (12 oz.) unsalted butter, softened

  • 1 (8-oz.) package cream cheese, softened

  • 3 cups granulated sugar

  • 6 large eggs

  • 3 cups flour (we used All Purpose), plus more to coat the pan

  • 2 teaspoons vanilla extract


  • Preheat your Traeger grill to 325°F and set it to smoke mode.
  • Generously grease loaf pans or Bundt cake pan and dust with flour.
  • Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs two at a time; beat until just blended.
  • Add flour; beat until smooth.
  • Stir in vanilla.
  • Pour batter into prepared pans, filling to about halfway.
  • Place the pan on the grill and bake for about 1 hour to 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Check the cakes at 45 minutes, if the tops are golden, but the cake is not cooked, cover loosely with foil.
  • Let the cakes cool.
  • Remove from pan, serve with whipped topping and fresh berries. Zest an orange for extra flavor.

Serve the cake warm with cream and fresh berries. I even enjoyed a slice for breakfast the next day with a small pat of butter, a perfect smoky start to your day.

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  1. Pingback: BBQ Hawks – Summer Pound Cake with Berries | My Meals are on Wheels

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