Macaroon Shortcake with Roasted Pineapple

Becky Luigart-Stayner

Roasting the pineapple caramelizes the sugars and deepens the fruit's flavor. The filling is spooned over a split sponge cake and dolloped with whipped topping.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 24%
  • Fat: 7.8g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.8g
  • Carbohydrate: 54g
  • Fiber: 1.9g
  • Cholesterol: 13mg
  • Iron: 1.4mg
  • Sodium: 173mg
  • Calcium: 59mg

Ingredients

  • Filling:
  • 1 medium pineapple, peeled and cored
  • Cooking spray
  • 2 tablespoons pineapple juice
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Shortcakes:
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 3/4 cup flaked sweetened coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large egg whites
  • 1/4 teaspoon vanilla extract
  • 1/2 cup 1% low-fat milk
  • Remaining ingredients:
  • 1 1/4 cups frozen reduced-calorie whipped topping, thawed
  • 2 teaspoons powdered sugar

Preparation

  1. Preheat oven to 450°.
  2. To prepare filling, cut pineapple lengthwise into quarters. Cut each quarter crosswise into 1/2-inch-thick slices. Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray. Combine juice, honey, ginger, and cloves; drizzle over pineapple. Bake at 450° for 20 minutes or until the pineapple is lightly browned. Remove from oven; set aside.
  3. Reduce oven temperature to 325°.
  4. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, coconut, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  5. Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife. Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake. Sprinkle with powdered sugar.
  6. Shortcake Tips:
  7. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
  8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
  9. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
  10. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
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