“I complete a grilled meal with this light, refreshing dessert. By the time we’re done eating, the coals have cooled to the right temperature. I brush slices of pineapple and pound cake with a sweet sauce, toast them on the grill, and top ’em with ice cream and convenient caramel sauce.”
— Becky Gillespie, Boulder, Colorado
- 1 can (20 ounces) sliced pineapple
- 1 teaspoon butter
- 1/2 teaspoon brown sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 sliced pound cake
- Vanilla ice cream
- Caramel ice cream topping
How to make it
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