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