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Pineapple-Caramel Sponge Cakes


Super easy, 4 mini pre-made sponge cakes are topped with ice cream and a wonderful warm caramel and pineapple sauce. Scrumptiously delicious!

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Rate this recipe 4.4/5 (17 Votes)


  • 1 (8-ounces) can unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
  • 1/2 cup caramel ice cream topping
  • 4 individual round sponge cakes
  • 1 pint vanilla ice cream, softened


Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2 to 3 minutes or until heated through, stirring occasionally.

Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.

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