Spread the pound cake slice with softened butter on both sides.
Heat a grill pan and cook the pound cake on both sides, until grill marks appear.
Sprinkle a dried pineapple slice with brown sugar.
Place the grilled pineapple slice on top of the grilled pound cake slice.
Top the cake and pineapple with a large dollop of whipped cream, and garnish with fresh mint sprigs if desired.
If serving more than one, follow the recipe and increase the quantities and measurements for as many people as you are serving.
Tools and Equipment:
Serrated knife (to slice the pound cake), Butter knife, Cutting board, Paper towels (to dry the pineapple slices), Grill Pan or outdoor grill, Tongs (to flip the pound cake and pineapple), measuring spoons