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Caramel-Pineapple Sundaes

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  • Prep 10 min
  • Total 13 min
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These flavor-packed sundaes taste like pineapple upside-down cake—with no baking!
Updated Sep 11, 2007
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Ingredients

  • 1 can (8 ounces) crushed pineapple in juice, very well drained
  • 1/2 cup caramel topping
  • 4 individual sponge cake cups
  • 1 pint vanilla ice cream (2 cups)

Steps

  • 1
    Heat pineapple and topping in 1-quart saucepan over medium heat, stirring occasionally, until warm.
  • 2
    Place sponge cake cups on indivdual serving plates.
  • 3
    Place 1 scoop ice cream on each sponge cake cup. Spoon about 1/4 cup pineapple sauce over each sundae.

Tips from the Betty Crocker Kitchens

  • tip 1
    This home-style dessert goes high-class when you serve it in small crystal bowls and top it with fresh mint sprigs and a handful of strawberry slices.
  • tip 2
    Cinnamon ice cream makes an elegant stand-in for the vanilla.

Nutrition

410 Calories, 9 g Total Fat, 6 g Protein, 77 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
80
Total Fat
9 g
Saturated Fat
5 g
Cholesterol
105 mg
Sodium
220 mg
Potassium
300 mg
Total Carbohydrate
77 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
12%
12%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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