Flavor is excellent. And the whipped topping alone, makes it worth using this recipe. The only change I would make would be to not bake the angelfood cake slices. Will make this again. PS: be sure that all of your pineapple is juicy. I got in a few slices from near the edge that were fibrous and stayed tough even after baking.
Roasted Pineapple Shortcakes with Cinnamon Whipped Cream
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.
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- Calories: 371
- Calories from fat: 51%
- Protein: 3g
- Fat: 21g
- Saturated fat: 13g
- Carbohydrate: 46g
- Fiber: 1.8g
- Sodium: 273mg
- Cholesterol: 70mg
- 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
- 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. Combine cream, granulated sugar, and cinnamon in a medium mixing bowl and whip with a whisk until soft peaks form, about 2 minutes.
- 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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