Pineapple-Caramel Sponge Cakes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Want the flavor of pineapple-upside-down cake without the heat and hassle of turning on the oven? Whip up Lynn Mahleâs delicious no-bake dessert. Only four ingredients make it a fuss-free winner for the Quincy, Florida reader! Ingredients:
1 can (8 ounces) unsweetened crushed pineapple, drained |
1/2 cup caramel ice cream topping |
4 individual round sponge cakes |
1 pint vanilla ice cream, softened |
Directions:
1. In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.
2. Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4 servings.
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