This recipe was the most involved since you have to grill and toast multiple items.
I started by drizzling cubes of pound cake with melted butter and toasting them for 10 minutes.
While that cooked, I made the cream topping in my stand mixer with heavy whipping cream, sugar, and lemon zest and juice.
This recipe also calls for grilling the fruit, so I used my stovetop grill pan to cook the pineapple, strawberries, and bananas until they were fragrant and somewhat golden.
I then chopped the strawberries and bananas into bite-sized pieces once they cooled and assembled the salad.
I put a handful of toasted pound-cake cubes at the bottom of the bowl, followed by the grilled fruit, and then a generous dollop of whipped cream, some sliced almonds, and chopped mint.