Roasted Pineapple Shortcakes with Cinnamon Whipped Cream

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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.

By Adeena Sussman
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary test

total:
25 mins
Yield:
Serves 4
Nutrition Info
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Ingredients

Directions

  • 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.

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  • Combine cream, granulated sugar, and cinnamon in a medium mixing bowl and whip with a whisk until soft peaks form, about 2 minutes.

  • 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.

Nutrition Facts

Per Serving:
371 calories; calories from fat 51%; protein 3g; fat 21g; saturated fat 13g; carbohydrates 46g; fiber 1.8g; sodium 273mg; cholesterol 70mg.
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