Pineapple-Caramel Sponge Cakes Recipe
Pineapple-Caramel Sponge Cakes Recipe photo by Taste of Home
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Pineapple-Caramel Sponge Cakes Recipe

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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 Mahle’s delicious no-bake dessert. Only four ingredients make it a fuss-free winner for the Quincy, Florida reader!
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 355 calories, 9g fat (6g saturated fat), 57mg cholesterol, 376mg sodium, 66g carbohydrate (27g sugars, 1g fiber), 5g protein.


  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.
Originally published as Pineapple-Caramel Sponge Cakes in Simple & Delicious July/August 2007, p29

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