I received complimentary products from Chef Shamy in conjunction with the 2018 #CookoutWeek event and giveaway. As always, all opinions are my own. Full PR & Disclosure here. Giveaway below recipe.

A cookout just isn’t complete without a dessert that will knock your socks off!

For my final #CookoutWeek recipe I decided to use my gluten-free pound cake recipe and take it to the grill! Never grilled cake on the grill? Let me tell you…it’s a game changer!

I was so lucky to receive the most amazing butter from one of our sponsors, Chef Shamy. It’s a cinnamon brown sugar honey butter that I could literally just eat out of the container. It’s sweet and creamy and would be perfect on anything from french toast to scones to sweet potatoes. All their butters are made with real butter and contain no added preservatives or flavors.

The aroma of this butter was so yummy and reminded me of snickerdoodle cookies so I decided to improvise.

I cubed about 1/2 of my gluten-free pound cake (any pound cake would do if you’re not gluten intolerant or celiac) and placed them on metal skewers alternating with 1″ slices of not-quite ripe bananas.

While the grill was warming up, I melted 1/3 of Chef Shamy’s Honey Butter with 1/2 teaspoon of vanilla extract and stirred them together.

Once the grill warmed up to medium heat, I sprayed the grates with non-stick cooking spray and placed each skewer down. I brushed the skewers with the warm butter and turned them every minute for 5 minutes until nice and toasty.

I placed each skewer of cake and bananas into a bowl and topped with some Snickerdoodle ice cream and a little cinnamon sugar and Viola! Your cookout dessert is ready to be served!

I hope you all enjoyed this recipe as much as my family and friends did. The Chef Shamy butter really elevated the pound cake and everyone raved about the flavors. Want some Chef Shamy butters of your own? Click here to get your own and use code 10BUTTER10 for 10% off from June 24th - July 4th!

Don’t forget to enter our giveaway and check out all the other amazing recipes from my fellow bloggers below!

Snickerdoodle Kabobs

Ingredients:

• Gluten-free Pound Cake 
• 3 semi-ripe bananas
• 1/3 cup Honey Butter by Chef Shamy
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon cinnamon sugar, topping

Directions:

1. Cube 1/2 of pound cake and set aside.
2. Slice bananas into 1″ sections.
3. Alternate pound cake and banana slices onto metal skewers.
4. Preheat grill to medium heat.
5. Melt honey butter and vanilla extract together and stir.
6. Spray grill with non-stick cooking spray and place skewers on top.
7. Brush butter mixture all over kabobs.
8. Cook kabobs for 5 minutes, turning every 60 seconds until nice and toasty.
9. Remove from heat, place each skewer in a bowl and top with Snickerdoodle ice cream.
10. Garnish with a sprinkle of cinnamon sugar.

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