Roasted Pineapple Shortcakes with Cinnamon Whipped Cream

Name: Roasted Pineapple Shortcakes with Cinnamon Whipped Cream
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 8 slices (1/2 in.) angel food cake; 59 milliliters packed brown sugar; 2 Tbsps butter, melted; 0 teaspoons cinnamon; 1 Tbsp thinly sliced fresh mint leaves; 1 Tbsp granulated sugar; 158 milliliters heavy whipping cream; 340 grams precut pineapple spears, cut lengthwise into thin strips

Roasted Pineapple Shortcakes with Cinnamon Whipped Cream is a gluten free recipe with 4 servings. One portion of this dish contains approximately 5g of protein, 21g of fat, and a total of 438 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy whipping cream, cinnamon, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

On a rimmed baking sheet, turn pineapple in butter and brown sugar until coated.

Ingredients you will need

Brown Sugar

Pineapple

Butter

Equipment you will use

Baking Sheet

Spread in a single layer. Roast, turning as needed, until fruit has softened and is starting to brown, about 10 minutes. Put cake on another baking sheet and toast in oven until warm, about 5 minutes.

Ingredients you will need

Spread