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