Pineapple-Caramel Sponge Cakes
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.
Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4 servings
Recipe found here: Pineapple-Caramel Sponge Cakes