Grilled Pineapple Shortcakes with Salted Caramel Drizzle

Ingredients:

• 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

Directions:

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.