Pineapple-Caramel Sponge Cakes

By kayjayjohnson

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

Ingredients

• 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

Preparation

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.