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Grilled Pineapple Shortcakes with Salted Caramel Drizzle

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  • Prep Time :
    30 min


  • 1 (16 ounce) package Sara Lee ® Frozen Pound Cake, thawed
  • 6 (1/2 inch) slices fresh pineapple, cored
  • 3 tablespoons butter, melted
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons caramel ice cream topping
  • 1/4 teaspoon coarse sea salt
  • 6 tablespoons coarsely chopped pecans


  1. Cut pound cake into 12 slices.
  2. Grill pineapple slices over medium heat for 2-3 minutes per side or until lightly browned.  Remove from heat. Brush both sides of pound cake with melted butter. Grill over medium heat  1-2 minutes per side or until lightly browned.
  3. Beat cream, sugar and vanilla in large mixing bowl with an electric mixer until stiff peaks form.
  4. Place 1 slice of pound cake on 6 serving plates. Top each with pineapple ring, dollop of whipped cream, another slice of pound cake and additional whipped cream. Drizzle each serving with caramel sauce; sprinkle with salt and pecans.  Serve immediately.

Adapted from 2013 Sara Lee Recipe Contest submission by Suzanne B. of Basking Ridge, New Jersey

6 servings

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