Alright, so in this recipe I did not make the cake. And I did not make the ice cream. Yes, I know how to make cake and ice cream. But the point of this recipe was to be easy. This dessert is perfect for summer nights when you’re already grilling up a storm or anytime you’ve already put in enough effort for the day and just want a quick, yummy dessert!
But I did make the caramel. That might sound like serious effort, but it’s just 10 minutes and can be done in advance. I wanted that molasses flavor from the raw sugar to complement the grilled cake and pineapple. It sure did!
Grilled Pineapple Shortcake with Turbinado Caramel
- purchased butter pound cake, sliced in ½-inch slices
- pineapple, peeled, cored, and sliced in ½-inch rounds
- Turbinado Caramel Sauce
- vanilla-bean ice cream
Heat grill on high heat. Grill the cake and pineapple. The cake cooks very quickly, ~1-2 minute per side just to char. The pineapple takes a little longer, 3-4 minutes per side.
To assemble, place a piece of cake on the plate, then a couple rings of pineapple and a scoop of ice cream. Drizzle with caramel sauce and serve!