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    Caramel-Pineapple Sundaes


    Source of Recipe


    "Nana" to Bubbe & Alex

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

    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

 

 

 

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