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!

Photo by Kerry J.
Adapted from tasteofhome.com
Simple and delicious mini pineapple-caramel sponge cakes with ice cream.

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    (8-ounces) can unsweetened DOLEĀ® 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

Directions

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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