Preheat grill on medium heat.
Grilling pound cake results in a thin toasty outer layer on the outside while leaving a soft warm cake on the inside. Making the cherry compote is simple as well. Top each slice of grilled cake with cherry sauce and a dollop of pre-made whipped cream and you’re all set to enjoy a fancy looking dessert without the fuss. Enjoy!
Cut pound cake into 6-8 equal servings. Brush each side with melted butter and set aside.
In a small cup, add cold water and corn starch together.
Stir mixture until corn starch is dissolved.
In a medium sauce pan on med-high heat cook cherries, water/corn starch mixture, and sugar together for 10 minutes. Stir occasionally.
After the cherries have been cooking, add lemon juice and stir again for 2-3 minutes. Turn off heat.
Grill each side of pound cake slices for one minute.
Remove from heat and pour a few tablespoons of cherry sauce over the cake and place a dollop of whipped cream off to the side.