1 can (20 ounces) sliced pineapple
1 teaspoon butter
1/2 teaspoon brown sugar
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 sliced pound cake
Vanilla ice cream
Caramel ice cream topping
Serves: 6
1. Drain pineapple, reserving 1/3 cup juice and six pineapple rings (save remaining juice and pineapple for another use).
2. In a microwave-safe dish, combine, butter, brown sugar, vanilla, cinnamon, nutmeg, and reserved pineapple juice.
3. Microwave, uncovered, on high for 1 to 2 minutes or until bubbly. Brush half of the mixture on both sides of pineapple rings and cake slices.
4. On an uncovered grill over medium heat, cook pineapple and cake for 1 to 2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture.
5. Top each slice of cake with a pineapple ring and a scoop of ice cream; drizzle with caramel topping. Serve immediately.
1 teaspoon butter
1/2 teaspoon brown sugar
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 sliced pound cake
Vanilla ice cream
Caramel ice cream topping
Serves: 6
1. Drain pineapple, reserving 1/3 cup juice and six pineapple rings (save remaining juice and pineapple for another use).
2. In a microwave-safe dish, combine, butter, brown sugar, vanilla, cinnamon, nutmeg, and reserved pineapple juice.
3. Microwave, uncovered, on high for 1 to 2 minutes or until bubbly. Brush half of the mixture on both sides of pineapple rings and cake slices.
4. On an uncovered grill over medium heat, cook pineapple and cake for 1 to 2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture.
5. Top each slice of cake with a pineapple ring and a scoop of ice cream; drizzle with caramel topping. Serve immediately.
