Roasted Pineapple Shortcakes with Cinnamon Whipped Cream

Photo: Annabelle Breakey

This simple dessert cooks in the oven, but you could make it on the grill—cook the pineapple until grill marks appear and lightly toast the angel food cake. Whichever way you go with this dessert, the cinnamon whipped cream is delicious, and a scoop of ice cream wouldn't be a bad idea either.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 51%
  • Protein: 3g
  • Fat: 21g
  • Saturated fat: 13g
  • Carbohydrate: 46g
  • Fiber: 1.8g
  • Sodium: 273mg
  • Cholesterol: 70mg

Ingredients

  • 12 ounces precut pineapple spears, cut lengthwise into thin strips
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 8 slices (1/2 in.) angel food cake
  • 2/3 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 1 to 2 tbsp. thinly sliced fresh mint leaves

Preparation

  1. 1. Preheat oven to 400°. On a rimmed baking sheet, turn pineapple in butter and brown sugar until coated. Spread in a single layer. Roast, turning as needed, until fruit has softened and is starting to brown, about 10 minutes. Put cake on another baking sheet and toast in oven until warm, about 5 minutes.
  2. 2. Combine cream, granulated sugar, and cinnamon in a medium mixing bowl and whip with a whisk until soft peaks form, about 2 minutes.
  3. 3. Put 1 cake slice on each dessert plate. Top cake with pineapple, using half. Drizzle with roasting juices and dollop with whipped cream. Repeat layers and top with a sprinkle of mint.
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