Summer Cake Skewers

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Keep the grill fired up for these irresistible Summer Cake Skewers. Sliced marinated peaches and cubed angel food cake are threaded on kabobs and grilled to caramelized perfection, then drizzled with a bright raspberry sauce. Summer Cake Skewers are the perfect way to get your sweet fix without heating up the kitchen.

Fresh summer peaches are the star of this tasty summer dessert, and the GoodCook Peach Slicer makes it easy to get started. Sliced peaches are marinated in a honey balsamic sauce and skewered with sweetened condensed milk coated angel food cake. After grilling, it’s all drizzled with a raspberry simple syrup. The result is a sweet, tangy, smoky dessert that’s packed with summer’s best flavors.

Make & Share

Happy dessert grilling! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload it to Instagram. Don’t forget to tag us #goodcookcom


  • 3 fresh peaches
  • 2 ½ Tablespoons Balsamic Vinegar
  • 2 ½ Tablespoons honey
  • Dash of salt
  • 1 11 oz. angel food cake loaf
  • ½ cup sweetened condensed milk
  • 4 Tablespoons sugar- separated
  • 2 teaspoons water
  • 3 oz. frozen raspberries (¾ cup)-thawed
  • 1 cup whipping cream
  • Skewers


  1. Mix vinegar, honey, and salt together. Slice peaches and toss in dressing. Set aside. 
  2. Put water and 2 Tablespoons of sugar in a small saucepan. Over medium high heat, stir until dissolved, boil for 2 minutes. Place raspberries and sugar syrup in a food processor, blend until smooth. In a fine mesh sieve, strain out all seeds. Put in small container, and place in fridge to cool for later use.  
  3. Whip the whipping cream in a medium bowl, with the remaining 2 Tablespoons of sugar, until you reach soft peaks.
  4. Cut cake into 8 slices. Brush sweetened condensed milk on all sides of the cake. Cut each slice into 6 large cubes.
  5. Turn on grill to a medium heat. Thread the peaches and cake onto 11 inch skewers in an alternating pattern. Place on preheated, well oiled grill. Cook for 5 minutes on each side. 
  6. Serve with a drizzle of the raspberry sauce, and whipped cream.
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